Kitchen Sorcery: Creamy Penne Carbonara

So today I wanted to share one of my favorite recipes to make as a single occupant on a single full time income. I’ve found it somewhat of a challenge to put recipes together on a budget but this one is so easy and tastes utterly divine.


You will need:

  • 1 Gammon Steak
  • 1 Vegetable stock cube
  • 150g Mushrooms
  • 50g Peas
  • A knob of butter
  • 125 ml of cream, single or double
  • some mixed herbs
  • a clove of garlic or garlic powder
  • 100g Pasta, I used penne but it’s whatever you want.
  • 2 small eggs or 1 medium egg
  • some cheddar cheese, preferably grated.

I know what you’re thinking, where’s the Parmesan? Listen, I could personally take or leave it. It’s expensive and cheddar does just as good a job for me.


  1. Start out by cutting up your gammon steak and mushrooms into sizes and shapes you’re comfortable putting in your face hole.
  2. Melt the butter in a deep saucepan and fry your gammon and mushrooms on a medium-high heat for about 10 minutes until cooked. (If you’re using garlic cloves throw them in as well).
  3. While that’s cooking you can mix together your pasta sauce. In a measuring jug, measure out 125ml of cream, then add about a table spoon of mixed herbs, a pinch of cheddar and your egg, mix well. (if you’re using garlic powder add it to the sauce too).
  4. Once your gammon and mushrooms have been nicely fried, separate them out into a bowl but be sure to leave the juices in the pan!
  5. Add your pasta to the gammon juices and put your vegetable stock cube on top, then add just enough boiling water to cover the pasta. Stir super well to get your stock cube absorbed.
  6. Cook the pasta until the liquid completely disappears. It will hopefully have absorbed all the lovely flavors in the stock and will no longer taste like socks.
  7.  As soon as the liquid disappears from your pasta, re-add the gammon and mushrooms and mix them together. Add your peas now.
  8. Give it a couple minutes to absorb any final juices from the meat. At this point you can season with salt and pepper to taste.
  9. Cover with the creamy pasta sauce and mix well, the heat from the mixture will cook the egg and melt the cheese.
  10. Add another handful or so of cheddar, one final mix and serve immediately!

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