This is my version of Carbonara, that we often cook when we want something filling and quick.
For a variation, this recipe also works with a few spoons of cream cheese instead of the creme fraiche. The Grana Padano can be substituted with Dutch oude kaas (old cheese) or just any hard cheese you may got at hand.
My directions are based on an electric stove. If you use gas, you might have to tweak the directions.
Ingredients (for 2 people)
1 portobello (today I used portobello, but 100-200 grams of normal mushrooms are also fine)
1/2 packet bacon (around 80 grams)
1 teaspoon olive oil
200 ml creme fraiche
a handful of grated cheese (Grana Padano or other)
120 grams pasta
salt & pepper
Rinse the zucchini. Divide it in half. Scope out the seeds (this way the zucchini is way less slimy when cooked). Chop up the mushroom. Cut the bacon in pieces. Boil pasta water. When the water is almost boiling, put bacon in a frying pan which you put on a medium-high fire. Add the pasta to the boiling water. When the bacon is frying (if it gets slightly dry add the olive oil) and starting to crisp up, add the mushroom, fry for a minute. Add the zucchini. Fry for 1-2 minutes.
Add some salt and pepper. Add the creme fraiche. Mix. Boil for 2-3 minutes. Now the pasta should be done (al dente of course). Put the sauce off the heat if the pasta is not done. Drain the pasta and add it to the mixture. Mix. Add pepper.
Let it cook for about 30-45 seconds. Add the cheese. Mix.
Serve. Add some pepper to taste.