Tasty Food Lover

Speaking of home-made carbonara, here’s how some chefs do it…

I loved the look of Gary Rhodes’ Spaghetti Carbonara, but I have to confess I sometimes improvise.

When I don’t have the time I simply go for some sausages or bacon and sauté them. Add some sliced mushrooms (fresh or out of can… whatever is possible at the time…) and let them incorporate the bacon or sausages juices.

Then add some cream and an egg, mix it all quickly, pour the mix on top of my pasta and add the grated parmigiano.

Sprinkle everything with some aromatic herbs - gluttony is also in the eyes of the food lover…

Mandatory complement: a Douro red or a stupidly cold Vinho Verde (naturally sparkling Minho region white wine)… Both excellent choices from Portugal’s rich wine choices…