The ingredients below are for 10 people.
1 litre of cooking cream
250 g mushrooms
500 g bacon lardons
250 - 300 g grated cheese
3 hard-boiled eggs, halved lengthwise, for garnish
Garnish with rocket (arugula) before serving
2 tablespoons of garlic paste
2 teaspoons of vegetable stock powder
2 teaspoons of black pepper.
1–1.25 kg penne pasta
Optional: 250 ml pasta water
Cook the penne until al dente, then rinse with cold water and drain well.
Fry the bacon pieces until crispy. Meanwhile, slice the mushrooms and then add them to the pan. Cook until the mushrooms are nicely browned.
Add the garlic paste and cook for 30 seconds.
Add the carbonara sauce and season to taste if necessary.
Stir in the vegetable stock powder and black pepper.
Let it simmer gently for 5 - 8 minutes.
Add the grated cheese gradually, stirring until it has completely melted.
Stir the cooked penne through the sauce.
Voeg eventueel wat pastawater toe voor een mooie, gladde saus.
If needed, add a little pasta water to achieve a smooth, silky sauce.
Garnish with ½ a hard-boiled egg, halved lengthwise, some rocket (arugula), and a generous amount of freshly ground black pepper.