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Microwave Pasta alla Carbonara
Microwave Pasta alla Carbonara is a modern British recipe (based on a classic Italian original) for a classic dish of linguini pasta served in a cream, cheese and egg sauce with pancetta and button mushrooms that's cooked in the microwave. The full recipe is presented here and I hope you enjoy this classic British version of: Microwave Pasta alla Carbonara.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesPork RecipesMilk RecipesBritish Recipes
Microwave Pasta Alla Carbonara: Linguini in an egg, cream, ham and parmesan cheese sauce adapted to be cooked in a microwave.
Ingredients:
350g linguini pasta
For the Carbonara Sauce:
1 tbsp olive oil
90g pancetta, cut into strips 3cm long and 6mm wide
150g button mushrooms, sliced
80ml single cream
2 tbsp finely-grated Parmesan cheese
4 large eggs
1/2 tsp salt
1/4 tsp freshly-ground
black pepper
5
basil leaves, torn, to garnish
Method:
Cook the linguini pasta as directed on the packet (typically boil for about 10 minutes in lightly-salted water).
In the meantime, combine the olive oil and pancetta in the base of a glass casseroled dish (at least 4l). Scatter the sliced mushrooms over the top then cover with a vented microwave-safe lid (or use clingfilm [plastic wrap] with a hole poked in the centre). Place in your microwave (1200W) and cook on high power for about 5 minutes.
In a separate bowl, whisk together the cream, Parmesan cheese, eggs, salt and black pepper. Pour the resultant mixture over the pancetta and mushrooms. Stir to combine then set aside.
When the linguini is cooked, drain the pasta and add to the bowl with the sauce (the heat of the pasta will cook the eggs). Toss to combine then divide into four equal portions and serve garnished with the torn basil leaves.
