I love, love, love Carbonara! Almost broke and just too lazy to drive out for Italian food, I actually cooked my own version of the creamy delight (and also packed some up to deliver to Mabel). Off I go shopping for…
- Fettuccine
- Whipped Cream
- Air Flown Wild White Mushrooms
- New Zealand Cheddar Cheese (Parmesan Cheese too expensive ler)
- Streaky Bacon
- White Wine
- Chopped Garlic
- Olive Oil
- Butter
- Ground Black Pepper
- Sage
- Thyme
Soak them wild mushrooms with Sage and Thyme while cleaning them up, slice, clean and soak once again in the bath of herbs.
Drain the water, add more Sage and Thyme and sauté the mushrooms over high heat with a dash of olive oil and white wine.
Don’t forget to cook the streaky bacon with some butter over in another pan. When done, chop them up into mini bits.
Throw in the whipped cream, melt the cheese over the pan, add some more butter and the bacon bits in with the mushrooms. Add a tablespoon of chopped garlic and sprinkles of ground black pepper.
After sauce is think enough, leave over fire to cool. Sauce will thicken further while cooling. Serve with pasta of choice 
Cheesy, Creamy the finest ingredients and with a dash of alcohol. Yum, Yum. Anyone jealous yet? Btw, Mabel literally drank all the sauce.