My word, this last week has flown past like a bloody juggernaut. Seriously, how is it already Sunday evening?!
The English summer has been as typical as you can possibly imagine this weekend. Gloomy, grey and rather miserable. Which is why my evening meal tonight was focused on filling comfort rather than the salads and cold meats I’d expect to be feasting on mid-June.
My cheese of choice this evening is Comté. In this country it still retains an allure of mystery. It is one of France’s most popular cheeses. And I love it! It’s hard, delicious, with a warm flavour all of its own.
Similar to cheddar it makes a wonderful combination with many other foods. Such as this, my Cheat’s Carbonara! I apologise to any Italians who don’t think this is worthy of the name, but personally I think it does the trick very nicely! Especially if you’re tight for time and energy.
Cheat’s Carbonara
Ingredients:
- Spaghetti for 2 people (I have one of those handy spaghetti measuring instruments. Yes, insane. But useful!)
- 1 courgette, chopped into thin slices
- Handful of green peas
- 6 rashers of streaky bacon
- 1 egg
- 3 tablespoons of crème fraîche
- Handful of grated Comté cheese
Put a pan of water on the stove with a dash of olive oil and salt and set to boil. As soon as the water is bubbling add the spaghetti and cook until al dente, or however you prefer it.
Whilst your spaghetti is cooking slice the bacon and shallow fry. Set a small pan of water onto boil, once the water is bubbling add your courgette and peas. These should take about 5 minutes.
In a bowl stir your egg until it is a smooth yellow, then add the crème fraîche and mix well. Season with salt and pepper. Add half the grated cheese.
Once the bacon is crispy remove it from the pan and lay it on paper towel to remove as much excess oil as possible.
Once the spaghetti is sieved and ready, add your cheese, egg and crème fraîche mixture and stir.
Then add your bacon, peas and courgette and mix well.
Finally, season with lots and lots of black pepper and the remaining Comté.
And enjoy!
my life with cheese 