Carbonara

Easy Carbonara with Bacon and Mushroom

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The kiddo is a big fan of white sauce for pasta; he especially likes saucy Alfredo and Carbonara.  With the exception of my ‘special Kiwi-Pinoy spaghetti’ (sweet tomato sauce with a splash of beer!  aargh, haven’t posted the recipe yet), he would also choose olive oil-based over tomato-based pasta.  So it doesn’t hurt to have an easy recipe up your sleeve – like this one adapted from the Egg Guy’s recipe.  It may not be as saucy as the kiddo would like it to be but as long as it doesn’t scream tomato, it’s all good.

Ingredients:
500g Spaghetti pasta
Lots of salt
250g bacon, sliced thinly
A bowl of button mushrooms, sliced thinly (or however you want ‘em)
3 eggs
2 egg yolks
Parmesan cheese
Freshly ground pepper

Heat a tbsp of olive oil in a pan. Fry bacon slices until nicely browned. Set aside.  Add mushrooms in the same pan and sauté until cooked through.   Set aside.

Boil salted water in a pot. Taste. It should be salty enough. Add pasta to boiling salted water and simmer.  In the meantime, combine eggs in a bowl and beat. Set aside.

Cook pasta until al dente. Turn off the heat. Drain and transfer to a bowl.  Add egg mixture to hot pasta and give it a good stir for about a minute until well combined and egg is cooked just right for you.

Transfer to a serving platter. Top each serving with cooked bacon and mushrooms. Sprinkle with freshly ground pepper and a generous amount of Parmesan cheese.


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4.5 from 2 reviews
Easy Carbonara with Bacon and Mushroom
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 500g Spaghetti pasta
  • Lots of salt
  • 250g bacon, sliced thinly
  • A bowl of button mushrooms, sliced thinly (or however you want ‘em)
  • 3 eggs
  • 2 egg yolks
  • Parmesan cheese
  • Freshly ground pepper
Instructions
  1. Heat a tbsp of olive oil in a pan. Fry bacon slices until nicely browned. Set aside. Add mushrooms in the same pan and sauté until cooked through. Set aside.
  2. Boil salted water in a pot. Taste. It should be salty enough. Add pasta to boiling salted water and simmer. In the meantime, combine eggs in a bowl and beat. Set aside.
  3. Cook pasta until al dente. Turn off the heat. Drain and transfer to a bowl. Add egg mixture to hot pasta and give it a good stir for about a minute until well combined and egg is cooked just right for you.
  4. Transfer to a serving platter. Top each serving with cooked bacon and mushrooms. Sprinkle with freshly ground pepper and a generous amount of Parmesan cheese.

 

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Iska
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

11 thoughts on “Easy Carbonara with Bacon and Mushroom

  1. love that generous amount of bacon, mushroom, and cheese! 3 eggs and 2 egg yolks? wow…i’ve got to try this!

    thanks much for sharing and linking over at Food Friday, sis
    maiylah recently posted Food Friday

  2. This has my name written all over it! YUM! This looks wonderful and is going on my “to make” list. :-)

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