Pasta is one of the easiest, most delicious categories of food to make for the family any day of the week. To have the best pasta in Sydney you don’t have to go to a fancy Italian restaurant, you just need this recipe.
That being said; this dish is by far one of the most amazing pasta’s you could eat. It’s like every bite is a new experience, bursting with flavour. Aside from the fact that it is delicious, the dietary benefits to this dish are perfect for beating the winter chill.
It’s not going to break your waistline and it certainly won’t be leaving you staring at the mirror in shame. This pasta is just right to ensure your body is well prepared for the night’s sleep you’ll need to get out of bed tomorrow feeling great! If it’s warm hugs that make your Winter nights bearable and you want to eat the best pasta in Sydney, you need to try this recipe.
This dish is Creamy Bacon and Mushroom Carbonara.
Ingredients (Serves 4)
- Half kilo middle bacon (diced)
- Beef stock (cubes)
- Olive oil
- 2 red onions (diced)
- 4 cloves of Garlic
- 2 tablespoons salt
- 2 teaspoons pepper
- 1 teaspoon rosemary
- 1 teaspoon Oregano
- 2 cups thickened cream
- 12 oz. fettucine or linguine
- 3 tablespoons butter
- 2 cups thinly sliced mushrooms
- 1 shot bourbon/ ½ cup white wine
- 1 ½ Shredded Cheddar cheese
- Shredded Parmesan Cheese
Oil a large pan with olive oil and set to medium-high heat. While you wait for the pan to heat, dice the onions and place them in a deep-set pan. Once the onions are starting to brown, add 2 diced garlic cloves and stir them in. Reduce to medium heat to ensure garlic doesn’t burn. This must be cooked perfectly, as it is important to have soft, almost jelly like onion. Red onion works best if you can get some! Now sprinkle oregano over the top and leave to simmer with a lid on.
Slice the mushrooms thinly and once onions are soft, take them out of pan and place them in a bowl to the side. These will be important later. You may find you also benefit from lining the bowl with paper towel in order to soak up some of the oil on the onions. Place the mushrooms in the pan and add 3 tbsp. of butter- leave to simmer on medium heat.
Dice all of the bacon and begin cooking pasta in pot.
Remove the mushrooms from the pan, placing them in a separate bowl to the onions and as with the onions, possibly line the bowl with paper towel.
Begin to fry the bacon on medium-high heat. Once bacon is nearly cooked, looking firm and still a bit pink, add the mushrooms and onion to the pan. Add ¼ cup beef stock and stir until the liquid has evaporated or soaked into the food.
Toss the pan and add 2 cups of thickened cream, reduce to medium heat and leave to simmer for 3 minutes. Add 1 shot of bourbon or ½ cup of white wine. It depends on the taste you would like. For a much more subtle sweet flavour with a pleasant hint of the wine’s aroma, add wine however; if you would like a sweeter, more warming flavour, add bourbon.
Stir and add salt, pepper, rosemary and cheddar cheese to taste.
Leave to simmer and dice 2 more cloves garlic. Add garlic and stir. (This is optional)
Add oregano or rosemary to taste. The same goes for cheddar cheese (too much will make the pasta have a bit of an unpleasant texture).
Add pasta once boiled and leave to simmer on medium-low heat for 10 minutes.
Serve with parmesan cheese sprinkled on top and some basil for garnish.
This dish has been cooked for a long time by winter warriors much like yourself all over Australia and has never failed to warm up the bellies and hearts of anyone willing to put in the effort it takes to cook.
Having originated in the late 1970’s, the chef who provided this recipe is unsure where he actually obtained it. This only adds to the dish’s intrigue for us, so hopefully you find this fact as interesting as us!
Whether you’ve been looking for another dish to master and add to your already impressive collection of recipes or simply another dish to add to your family’s winter diet, you’ll definitely want to try this.
Once you realise you’ve truly found a unique, delicious dish that is perfect for any night of the week and can even be made delicious on summer nights, you will wholeheartedly be proclaiming that this is, without a doubt, the best pasta.