b'Creamy Cheesy CARBONARASERVES 2-3ONE LESSONThis pasta dish is a creamy, cheesy Italian favourite.INGREDIENTS METHOD C C A R A N O B R A Y S E E H Y M E A R C 200g tagliatelle, linguine 1.Prepare all meat and vegetables using the or spaghetti correct chopping board at your workstation. 25g of butter or olive oil 2.Bring a kettle to the boil, fill a large saucepan1 onion, finely choppedto halfway with boiling water and cook the2 garlic cloves, crushedpasta for 10-12 minutes until al dente. 150-200g bacon, pancetta3.Add a little olive oil to the pan and begin or Quornfrying the onion gently. Cook for 5 minutes200ml low fat crme fraiche,and, when the onion has softened nicely, add single cream or quark the garlic and cook for another minute. 4.Add the bacon, pancetta or Quorn and any Optional ingredients:other vegetables if you are using them and100g sliced mushrooms,continue to cook for a further 7-9 minutes, peppers, sweetcorn or peas stirring occasionally, on a medium heat.50g grated parmesan5.In a bowl, beat together the crme fraiche cheeseand half of the parmesan and a pinch ofFresh parsley or dried mixedground black pepper.herbs to serve 6.Remove the pasta pan from the heat, drainGround black pepper the pasta using a colander and put the pasta back in the pan, off the heat. 7.Drain as much fat as you can from the bacon and onion mix and add it to the pasta.NUTRITION 8.Now add the crme fraiche mix and cook everything together for a further 2-3 minutes Protein on a low heat. Stir continuously to prevent it Carbohydrate sticking and to ensure the pasta is thoroughly MARKS UP Fatcoated in sauce. Season and taste. Vitamin A, B, C & D 9.Present in a large serving bowl with the restSERVE YOUR CARBONARA WITH A ROCKET OR GREENCalcium of the Parmesan and some chopped fresh SALAD AND TRY MAKING YOUR OWN FOCACCIAIron basil or parsley to serve. OR GARLIC DOUGHBALLS TO GO WITH IT.'