Here’s another easy, quick and delicious pasta recipe for you 😉 you make it while the pasta cooks, and it’s ready just a few minutes after you drain the pasta! Perfect for a busy weekday, or if you are in a hurry and want something delicious to keep you filled up!
I found those super pretty mushrooms at the market, and I thought how great they would be with some juicy meaty bomb, like diced guanciale? 😀 and indeed they were! The mushrooms themselves were also super tasty – I chopped them quite small, and added some fresh thyme while I sauteed them (feel free to add other herbs – for example parsley works very nicely!).
Guanciale, the one and only for carbonara, is the cheek of the cow. It’s much fattier (and therefore tastier) than pancetta, which means ‘small belly’ in italian 😉 if you can’t find guanciale you can use pancetta or, for a lighter version, even cubed ham!
If you want to make it extra special, give it an extra cheesy twist by adding extra grated cheese to the sauce just before you add the pasta: grate in about 10g of cheese, add 2-3 tablespoons of pasta cooking water and mix gently to make a light, cheesy cream. Then add the pasta! Simply delicious!
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