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Member recipe

Pasta with a creme fraiche carbonara sauce

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Cooking time

Prep: 10 minutes Cook: 10 minutes

Skill level

More effort


Serves 4

This dish gives the classic flavours of a creamy carbonara without the heaviness of cream!

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  • 400 grams dried pasta (Tagliatelle is what I normally use, but all pasta shapes work well)
  • Red onion
  • 100-150 grams diced pancetta
  • 200 grams baby button mushrooms
  • Garlic


  • 300ml pot of half-fat creme fraiche
  • Large egg yolk
  • Parmesan
  • Black pepper


  1. Boil and salt some water in a large saucepan, and add your dried pasta. This will take around 8 minutes to cook. If you are using fresh pasta, you may want to start cooking your pasta at a later stage, as it will only take 3-4 minutes.

  2. Heat a large frying pan to medium heat and add the pancetta. Fry until golden (2-4 minutes), then set aside and keep warm.

  3. Finely slice the button mushrooms and red onion. In the same pan as you fried the pancetta, fry the onions on a low heat for 3 minutes, then add the mushrooms. There should be enough fat left in the pan from the pancetta, that you shouldn't need to add any oil at this point. Fry until softened.

  4. In the meantime, mix together the creme fraiche and the egg yolk. Add a large twist of black pepper to season, and as much parmesan as you like. You shouldn't season with salt, as the pancetta and parmesan will give you a salty, savoury flavour.

  5. Drain your pasta, but leave a small amount of the water in the pan; 50 mls at the most. Put the pasta back in the saucepan, turn the heat to low and mix in the creme-fraiche sauce, mushrooms, onions and pancetta.

  6. Serve immediately with extra parmesan for grated on top.

Comments, questions and tips

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21st Aug, 2017
At what point does one add the garlic I wonder?
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