Description
Spaghetti Carbonara is a classic and for good reason. This version is simple, very quick to make and contains a hack to ensure it is baby-friendly, but also retains amazing flavour for the adult portions!
Scale
Ingredients
4 Rashers of Pancetta/Streaky Bacon
1 Onion
1 Tbsp Garlic Purée (2 Cloves Garlic)
200g Spaghetti
100–150ml Double Cream
75g Mascarpone
50g Parmesan
Instructions
- Cook the spaghetti as per the packet instructions. Once cooked, drain and leave to one side.
- Place the pancetta/streaky bacon onto a baking tray and place into a pre-heated oven (200C/400F) for around 10 minutes, or until cooked through and slightly crisp.
- Chop the onion and sauté in a non-stick pan with olive oil for 3-4 minutes, until softened.
- Add the garlic and continue to sauté for a further 1 minute.
- Add the cooked spaghetti and mix thoroughly.
- In a jug mix the double cream and mascarpone, and then pour this mixture into the pan.
- Ensure the sauce has coated all of the spaghetti and then eave the pan on the heat for 1-2 minutes, until the sauce has thickened to your desired consistency. Feel free to add more cream if you think it needs it.
- At this point dish the children’s portion out and set to one side.
- Chop the bacon into small pieces and add to the pan, along with the parmesan.
- Mix thoroughly and then serve.
Notes
Suitable: From 6 months plus. Consider chopping the spaghetti slightly to make it easier to eat. Encourage infants from 9/10 months to use a fork.
Storage: Use on the day. Unsuitable for home freezing.
