Creamy Carbonara
July 2, 2016
A twist on an old classic
- Prep: 10 mins
- Cook: 5 hrs
-
10 mins
5 hrs
5 hrs 10 mins
- Yields: 6-8 bowls
Directions
1Brown bacon-add garlic and cook till fragrant
2Put bacon, mushrooms, onions & soup into slow cooker. Add the water.
3Chop the Philly Cheese and add to slow cooker
4Put in a good shake of dried parsley
5Stir well to combine
6Cook on LOW for 4.5 hours.
7Put fettuccine in a heatproof bowl and cover with boiling water.
8Continue stirring until all fettuccine is in the water. Cover and leave for 5 minutes, stirring once or twice
9Drain fettuccine and add to slow cooker, stir gently to combine.
10Cover and cook for a further 15-20 minutes. Stir occasionally to ensure pasta is fully coated in sauce.
11Take lid off, add Parmesan cheese, stir through and serve.
Notes
1After adding the pasta, you may wish to add a bit of water to make a saucier sauce (don't add too much at once)
2You can use any pasta you wish with this recipe
3If you do not want to half cook the pasta, just put it on raw and cook for at least 1 hour (I recommend half cooking first though)
4I made this in my 5L slow cooker.
5
Submitted by Lysette McNeany
7 Reviews
Donna Smith
August 9, 2016
If I wanted to add chicken to this recipe would I need to cook it for longer or just the same amount of time?
Thanks
Paulene @ Slow Cooker Central
August 9, 2016
No you’ll be ok 🙂
Trish
August 7, 2016
I just realised that I didn’t pre cook the garlic and bacon will this be a disaster?
Georgie
July 31, 2016
I halved the recipe. Tasted amazing
clare wasley
July 10, 2016
Delicious!! And so easy to make
tracey stehbens
July 3, 2016
wow. i am going to try this but with prawns. oh yum
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Debbie
January 15, 2017
This was so simple to make and so tasty. I have friends asking for it all of the time