This week I’m sharing a weaning friendly Spaghetti Carbonara recipe given to me by Sinead who blogs at Shinners and the Brood. I’m always looking to share other people’s recipes so if you’re a blogger and would like to share some recipes please do get in touch. They can be sweet, savoury or weaning friendly, as long as they are fairly easy and fuss free I don’t mind!
Sinead has a lovely blog full of funny posts and she’s also started running with the couch to 5k programme which I’ve done before (and really need to start again soon!) so go and check her blog out. In her own words, she’s no no Nigella, but this recipe is easy, quick and nutritious, and as she puts it, worth sharing, mainly because it gets eaten! It has very few ingredients, it’s healthy, her children eat it and it can be made in 15 minutes. Boom!
Just a note from Sinead on weaning: This is perfect for baby-led weaning. Little chubby hands love nothing more than fistfuls of tangled spaghetti for their flinging pleasure. If you’d prefer, you can leave out the bacon for younger babies and they can enjoy a portion of spaghetti with some olive oil and parmesan. Babies should have less than 1g of salt (0.4g of sodium) per day so keep an eye on food labels. Don’t panic about the eggs. The hot pasta will cook them enough.
Weaning Friendly Spaghetti Carbonara from Shinners and the Brood
Serves: 2 adults and 2 children
3 egg yolks (usually one per adult)
350g dried spaghetti
60g Parmesan cheese, plus extra to serve
1 clove of garlic
extra virgin olive oil
Bring a large pot of water to a rolling boil and add a pinch of salt. Add spaghetti and cook according to instructions on packet.
In a bowl, mix the egg yolks and parmesan. Set aside.
Meanwhile add oil (or spray) to a pan. Peel a clove of garlic and drop it whole into the pan for about a minute.
Add the pancetta (or cubes of lean smoked rashers) and cook on a medium heat for 4-5 minutes until crispy and golden. Remove the garlic and take the pan off the heat.
Drain the pasta but save a cupful of the cooking water. (Don’t forget this bit!)
Add the pasta and a tablespoon of cooking water to the pancetta and mix well.
Next add the egg and parmesan and toss some more until it forms a creamy consistency. Add a little more cooking water if necessary.
Crack some black pepper on top, sprinkle with parmesan and a little parsley. Serve immediately.
So there you have it, a weaning friendly Spaghetti Carbonara!
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