I still do a fair amount of cooking, but it tends to be highly reliant on finished goods (premade sauces etc) rather than from scratch. I don't blog recipes that aren't tried and tested - I've taken some great photos of attempts before that haven't quite worked out taste wise, so ditched them and continued experimenting.
This blog is useful for me too - though I go through phases of making something I'll then completely forget about it for 12 months, only to realise that I can't remember the recipe. Old age and all that. There are several things that I've made up and not blogged - now I'd have to start again from scratch! So, think of this as own personal cookery scrap book.
I've been experimenting with Carbonara for a few years, using different types of vegan cheese. I made pretty good stuff with Redwoods super melting, but it uses a whole block which is both expensive and horrendously fatty. Scheese will melt if you grate it finely enough and apply enough heat, but it's taste is too easily lost. Alpro cream works well, but needs thining. The new Tesco scheese will melt into sauce but causes it to set up as it cools.
What does work well is the new scheese cheddar spread that's sold in Tesco (see previous blog post for more). Combined with Alpro cream it tastes great, but isn't runny enough. Thinned with soya milk the taste is less intense, but the compromise is worth it.
Slice the rashers into sensibly sized pieces and put enough pasta onto boil for 2. Spaghetti and linguine work well, shapes can be good too (except those designed to hold loads of sauce as there won't be enough).
Fry the rashers in a little oil until crispy, then add the rest of the ingredients to the same pan and whisk until smooth:
Add salt to taste, then pepper before serving. Vary the quantities of each ingredient to suit.