Creamy bacon and mushroom carbonara is great served up over the holidays. It is simple and easy to make. The entire dish can be prepared in 20 to 25 minutes. I enjoy my carbonara served up with some garlic bread and a nice red wine.
Be careful not to overcook the bacon, as you don’t what it too crunchy. About 3 or 4 minutes, over medium heat, will suffice. Be sure you don’t overcook the mushrooms and garlic, as well. You want to cook them just to the point where the mushrooms begin to turn translucent and begin to release water. If you want your carbonara a little thinker and sweeter, you can use evaporated milk instead of the plain milk.
[btn color=”orange” target=””]Ingredients:[/btn]
- 300 g of dry spaghetti
- 5 button mushrooms, chopped
- 250 ml of all purpose cream or heavy cream
- 1 1/2 cups of milk
- 10 strips of bacon, cut into cubes
- black pepper to taste
- 1 egg yolk
- 3 cloves garlic, chopped
- water for boiling the pasta
- 2 tbsp of Parmesan cheese
- 1 tbsp chopped parsley
- Servings: 4
- Level: Easy
- Time: 30 minutes
- Cuisine: American, Italian
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Method:[/btn]
- Cook pasta in salted boiling water according to the package instructions. Drain it.
- Meanwhile, add a bit of olive oil into a pan over medium heat. Fry the bacon for three or four minutes until it lightly browns. Add in the onion, garlic, and mushrooms. Season it with black pepper. Stir and saute until they are fragrant and the mushrooms begin to turn translucent. This should take about another 3 or 4 minutes.
- Pour in the cream and milk. Bring it to a boil. Add in the peas, parsley. add the drained pasta. Using two wooden spoons, toss the pasta so it’s nicely covered with the sauce. Sprinkle the Parmesan cheese over the top. Stir quickly.
- Turn off the heat and lightly beat the egg yolk, and pour it over the pasta. Toss it for another minute or two.
- Serve you creamy bacon and mushroom carbonara up with some garlic bread. Sprinkle more cheese if you wish.