So this is it everyone! We are all rested and enjoyed a great time with our families and friends over the holidays. If you happen to live in South Africa – I am sure there will be more than a few of you driving back from the coast. I am sure the roads will be hectic as all the Valies make their way back to Gauteng.
I was fortunate enough not to spend all my time on the roads during our break, and we ended up having an awesome New Years spent with a few friends at Hartebeespoort Dam, 15 minutes from where we live in Fourways.
Some people might be glad or even relieved to be back at home after their break, you even get people that can’t wait to get back – like my mom – but for me it is totally the opposite. I really wouldn’t mind spending more time in the pool with my little boy, who has finally found the courage to swim on his own with his little inflatable armbands.
And after indulging in sweets and crisps, meat and bread and lots of potatoes and puddings and the list just goes on and on, I simply have to get back to gym and on a “better” eating regime. The last meal before we left had to be a comforting one, and no other ingredient like pasta gives me more comfort.
This recipe of Bacon and Mushroom Carbonara was the perfect meal to end off our holiday, a last little treat before all the carbs are banned from my pantry!
You can tweak this recipe to your liking; if you don’t like mushrooms for instance you can just leave it out. This Carbonara sauce is a combination of parmesan cheese, eggs and cream and is definitely a decadent sauce to accompany beautifully cooked fettuccini and crispy smoky bacon with flavorsome mushrooms.