Arushi’s easy local supper: carbonara

Published on October 2, 2013

By Arushi Patel

This is a gorgeous and quick dish to put together for any day of the week. It’s also a perfect meal to use up bits you have hanging around in the fridge and something I find younger people love, too.

In all of my upcoming Great Food recipes I will mention one great local independent shop where you can buy a major ingredient – in this case it’s the fabulous Archer & Son Butchers on Queen’s Road in Leicester.


Bacon and mushroom carbonara

To serve three hungry people

– Olive oil
– 5-6 rashers smoked bacon, chopped – bought from Archer & Son (Queen’s Road, Leicester)
– 6-8 cup mushrooms, sliced
– Tagliatelle
– Parmesan
– Salt and pepper
– Nutmeg
– Cream – around 50ml

1. Roughly chop up the bacon into small bits and fry them in a pan with a drop of olive oil.
2. Slice up the mushrooms and add them to the pan once the bacon releases its yummy fat.
3. Put enough pasta in a pan for three people, with salt and enough boiling water, then boil for about 10 minutes (or until al dente).
4. Meanwhile, grate a sizeable amount of the Parmesan cheese (around a handful) and once the pasta is cooked, strain off the liquid, return the pasta to the pan and add the bacon and mushrooms (including all the juices!).
5. Add the cream (I’d say around 50ml, but enough to ensure all the pasta gets an equal share of it) and then the cheese – mix all together until it’s melted and combined.
6. Season with pepper and freshly grated nutmeg. Taste, and adjust accordingly. Serve with more Parmesan on top and enjoy.


Arushi Patel lives in Leicester and is passionate about food and drink, both local and more exotic. Read her blog here.

The author:

Matt lives in Melton Mowbray, Leicestershire. He is passionate about the independent food & drink sector and founded Great Food Club in 2010 after being inspired by local producers near his home town.