Bacon & Ham Carbonara Hack - no eggs
Bacon & Ham Carbonara Hack - no eggs

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, bacon & ham carbonara hack - no eggs. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Bacon & Ham Carbonara Hack - no eggs is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Bacon & Ham Carbonara Hack - no eggs is something which I have loved my entire life.

Bacon is a type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant.

To get started with this particular recipe, we must prepare a few ingredients. You can have bacon & ham carbonara hack - no eggs using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Bacon & Ham Carbonara Hack - no eggs:
  1. Prepare 300 g cooked spaghetti or pasta of choice
  2. Take 4-5 strips Bacon rashers, coarsely sliced crosswise
  3. Prepare 4-5 strips Ham
  4. Take 1 medium red onion, minced
  5. Make ready 1/2 can button mushrooms, halved and sliced
  6. Get 3-4 garlic cloves, minced
  7. Make ready 1 can (reg size) Campbell's Mushroom Soup
  8. Get 1/4 bar butter or margarine of choice
  9. Prepare 1 box (small size, 200-300ml) Nestle cream (or similar)
  10. Make ready 1/4 Chicken stock cube or bullion
  11. Make ready to taste White ground pepper
  12. Take Dash Knorr or Maggi Liquid seasoning (optional)
  13. Get Handful crispy bacon bits (for topping)

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Instructions to make Bacon & Ham Carbonara Hack - no eggs:
  1. Note for new cooks: Cook pasta according to package in salted (1tsp) and oiled (few drops) water. Remove and strain 1-2 minutes earlier than package instructions for al dente pasta and set aside. Ideally 100g pasta per person.
  2. In a non stick sauce pan, cook bacon in medium heat without oil til slightly crisp. Remove bacon, set aside. Drop in sliced ham and cook in the bacon oil.
  3. Remove ham when cooked. Set aside. In the same pan, lower heat, sauté the onions, then add the garlic. Add the butter or margarine then drop in the sliced mushrooms.
  4. After a few minutes, add back the cooked bacon and ham. Mix in.
  5. Pour in the mushroom soup. Increase heat a notch. Mix well until heated through then add the cream and continue mixing.
  6. Keep stirring for a few more minutes. Then do a taste test for flavour and saltiness. Depending on the type of bacon, ham and mushrooms you used, it may not need any additions.
  7. Add a couple dashes of white pepper. And if you feel it lacks flavour or saltiness to break through the richness of the cream, ground a 1/4 piece of a Chicken stock cube and sprinkle around the pan. Mix well.
  8. Taste test with a little pasta- the sauce can be flavourful on its own but can taste lacking if eaten with pasta. If so, adjust accordingly. Add few drops of Knorr seasoning if desired. More pepper, to taste.
  9. Arrange in serving plates separately (pasta, sauce, & bacon topping) so one has the choice of how much sauce to put on their pasta. :) Note: Combining the sauce and pasta will also lessen its fridge life. So best to separate in case of leftovers. Serves 2-3. For more, just double the amounts.

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