I make a few different versions of carbonara for vegetarians but this one is definitely a first and it won’t be the last!

UK food programs use a lot of cream fraiche and it’s something that’s not found in every supermarket over here. King Island Dairy make a version which you can find near your Sour Cream in Australia. It’s not as bitter as Sour Cream, but has the same consistency. It’s definitely a lighter alternative.

This carbonara uses a little of this cream fraiche and I’m sure if you used cream instead, you would need to use more, so it makes for a great alternative here to lower the calorie intake. The brown mushrooms added also make for a great vegetarian version of the traditional carbonara and swaps vegetarian bacon for the real thing.

For a vegan version, you could use soy cream cheese instead such as Tofutti’s brand and omit the parmesan or use a vegan version near you.

Serves:

• Two

Ingredients:

• 100 grams pasta, boiled
• 2 tbs cream fraiche
• 20 grams red onion, diced
• 3 vegetarian bacon rashers
• handful of fresh basil
• 3 brown mushrooms, sliced thin
• pinch salt
• pinch pepper
• grated grana padano
• 1 tsp garlic mince
• 1 tbs olive oil

Instructions:

1. Cook the pasta seperately and cool in cold water.
2. Place the onion, garlic, salt, pepper, and olive oil in a pot, mix and saute until softened.
3. Brown the bacon in with the mix before adding the sliced mushrooms in and cook until softened.
4. Roughly slice the basil and mix into the mixture.
5. Warm through the pasta and stir the cream fraiche in.
6. Mix in some grated grana padano and serve with a little more on top.