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Preparation time
25 minutes
Total time:
45 minutes
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Ingredients
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460 g (1 lb.) dry pasta (spaghetti, spaghettini, or fettuccini)
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10 slices bacon, chopped
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To taste, olive oil
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85g sliced fresh oyster mushrooms
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227g sliced fresh café au lait mushrooms
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125g sliced fresh shiitake mushrooms
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4 large eggs
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125 mL (½ cup) 35% cream
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125 mL (½ cup) grated Parmesan
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To taste, Chopped flat-leaf parsley (optional)
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To taste, salt and freshly ground pepper
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Directions
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Cook pasta in large pot of boiling, salted water according to package instructions. Drain and set aside.
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While the pasta is cooking, fry bacon in a skillet until crispy.
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Spoon off cooking fat if you wish.
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Heat olive oil in a non-stick skillet and fry mushrooms. Set aside.
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Use a fork to mix together the eggs, cream, Parmesan, and parsley in a small bowl. Season lightly with salt and pepper. Set aside.
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Put strained pasta into skillet with bacon.
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Remove skillet from heat and add egg mixture. Stir well until smooth and creamy.
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Divide into warmed pasta bowls. Season well with pepper.
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Top with reserved mushrooms and sprinkle with Parmesan.
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Serve immediately.
TIP
- Carbonara pasta is best served as soon as it's done, so have all the ingredients on hand before starting.
NO WASTE
- Carbonara pasta isn't the ideal dish for reheating the next day. To make less, you can easily divide this recipe in half.
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