Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, bacon & ham carbonara hack - no eggs. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Read Customer Reviews & Find Best Sellers. Find What You Need At Booking. Com, The Biggest Travel Site In The World. Bacon is a type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts.
Bacon & Ham Carbonara Hack - no eggs is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Bacon & Ham Carbonara Hack - no eggs is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook bacon & ham carbonara hack - no eggs using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Bacon & Ham Carbonara Hack - no eggs:
- Get 300 g cooked spaghetti or pasta of choice
- Prepare 4-5 strips Bacon rashers, coarsely sliced crosswise
- Get 4-5 strips Ham
- Take 1 medium red onion, minced
- Prepare 1/2 can button mushrooms, halved and sliced
- Get 3-4 garlic cloves, minced
- Make ready 1 can (reg size) Campbell's Mushroom Soup
- Take 1/4 bar butter or margarine of choice
- Take 1 box (small size, 200-300ml) Nestle cream (or similar)
- Make ready 1/4 Chicken stock cube or bullion
- Make ready to taste White ground pepper
- Prepare Dash Knorr or Maggi Liquid seasoning (optional)
- Get Handful crispy bacon bits (for topping)
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers and larger cuts. A dry-cure (in which the meat is rubbed with salt and flavourings) is the superior method of curing. A wet cure involves steeping the meat in a brine of salt and water.
Instructions to make Bacon & Ham Carbonara Hack - no eggs:
- Note for new cooks: Cook pasta according to package in salted (1tsp) and oiled (few drops) water. Remove and strain 1-2 minutes earlier than package instructions for al dente pasta and set aside. Ideally 100g pasta per person.
- In a non stick sauce pan, cook bacon in medium heat without oil til slightly crisp. Remove bacon, set aside. Drop in sliced ham and cook in the bacon oil.
- Remove ham when cooked. Set aside. In the same pan, lower heat, sauté the onions, then add the garlic. Add the butter or margarine then drop in the sliced mushrooms.
- After a few minutes, add back the cooked bacon and ham. Mix in.
- Pour in the mushroom soup. Increase heat a notch. Mix well until heated through then add the cream and continue mixing.
- Keep stirring for a few more minutes. Then do a taste test for flavour and saltiness. Depending on the type of bacon, ham and mushrooms you used, it may not need any additions.
- Add a couple dashes of white pepper. And if you feel it lacks flavour or saltiness to break through the richness of the cream, ground a 1/4 piece of a Chicken stock cube and sprinkle around the pan. Mix well.
- Taste test with a little pasta- the sauce can be flavourful on its own but can taste lacking if eaten with pasta. If so, adjust accordingly. Add few drops of Knorr seasoning if desired. More pepper, to taste.
- Arrange in serving plates separately (pasta, sauce, & bacon topping) so one has the choice of how much sauce to put on their pasta. :) Note: Combining the sauce and pasta will also lessen its fridge life. So best to separate in case of leftovers. Serves 2-3. For more, just double the amounts.
A dry-cure (in which the meat is rubbed with salt and flavourings) is the superior method of curing. A wet cure involves steeping the meat in a brine of salt and water. Add Tesco Finest Smoked Wiltshire Cured. Whether cured, smoked, or air dried, our bacon promises large rashers of full flavoured bacon. Our bacons are made exclusively from native breed hogs and prepared in a variety of ways, cut in the English fashion with characteristic rind, or in the American style with distinctive layering of meat and belly fat.
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