Here is a not-too-rich variation of Fettucini Carbonara – a soft and creamy mac. It’s quick and easy to make and wholesome and filling for any tweenie.
In a mixing bowl, beat the Nulaid eggs, stir in the cheese and set aside.
In a pan, cook the bacon in its own fat until crisp. Mix the corn flour with a little cold water into a thin paste and whisk into the milk (using the quantity cornflour suggested will give you a thick sauce; if you want it thinner, use 30 ml cornflour). Pour the mixture over the bacon and stir rapidly until thickened.
Now whisk a few large spoons of the milky sauce to the egg and cheese mixture and then pour in the rest. Whisk well and return the lot to the saucepan. Stir continuously over medium heat until the cheese has melted and the eggs have cooked and thickened the sauce slightly more. Be careful of high heat or overcooking – you may end up with globs of scrambled egg amongst the macaroni …
Finally, add the cooked, well-drained macaroni and stir just until the mac is hot then serve topped with the optional fine bacon bits.
* Nulaid eggs are farm fresh and grain fed and gives you a choice of free-range or canola eggs – their yolks being bright orange from those heart-healthy Omega-3 fatty acids.