Bacon and Mushroom Spaghetti Carbonara
Ingredients
- 400 g (14 oz) spaghetti
- 150 g (5.3 oz) bacon diced
- 200 g (7 oz) mushrooms sliced
- 1 small yellow onion finely chopped
- 100 g (1 cup) grated Parmesan cheese
- 2 large eggs
- Freshly ground black pepper to taste
- Salt for pasta water and to taste
- 240 ml (1 cup) reserved pasta water
- 2 tablespoons fresh parsley chopped (optional)
Instructions
1. Cook spaghetti in well-salted boiling water until al dente Reserve 240 ml (1 cup) pasta water then drain
2. Cook bacon in large skillet over medium heat until crispy Transfer to paper towels leaving fat in skillet
3. Add mushrooms and onion to skillet Cook until mushrooms brown and onion softens about 5 minutes Season with salt and pepper
4. Whisk eggs cheese and black pepper in medium bowl until smooth
5. Remove skillet from heat Add drained spaghetti and mushroom mixture
6. Pour egg mixture over pasta stirring vigorously Add reserved pasta water gradually until creamy
7. Fold in crispy bacon and parsley if using
8. Serve immediately with extra cheese and black pepper
Tools
- spaghetti pot
- cutting board
- knife
- large skillet
- paper towels
- wooden spoon
- whisk
- large bowl
- serving plates
- utensils (forks
- knives
- spoons)
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