Four-Bacon Pasta Carbonara
Nothing says "I love you" like carbs. At least that's my opinion! And there's nothing like a classic carbonara to make you feel warm inside and just plain 'ol content. Classic Pasta Carbonara is made with pancetta. Pancetta is Italian-style bacon that is not smoked like American-style bacon. It is delicious and a wonderful accompaniment to pasta dishes and various appetizers. But y'all know me!! When Carbonara meets Calibama, you get FOUR types of bacon. I loaded this dish up with thick-cut bacon, pepper bacon, prosciutto and, of course, pancetta. The result is better than words can describe. I also added a lot of herbs and some sauteed mushrooms. The result was unbelievable and I have a new favorite dish. Hope you'll enjoy it, and make this dish your own with your favorite bacon!!
Ingredients
- 1 lb spaghetti
- 1 cup reserved pasta water
- 4 slices pepper bacon
- 4 slices thick cut bacon
- 8 ozs prosciutto, cut up
- 8 ozs pancetta, cooked in cubes
- 1 cup baby bella mushrooms, sliced
- 2 shallots, diced
- 4 cloves garlic, chopped
- 2 Tbsp freshly ground pepper
- 1 Tbsp chopped rosemary
- 1 tsp thyme leaves
- 1 tsp chopped basil
- 1 bunch fresh parsley
- 5 eggs
- 1 1/4 cup grated Pecorino Romano cheese
- grated Parmesan cheese for the top
Instructions
- Cook spaghetti in salted boiling water. Reserve 1 cup of pasta water.
- Over medium-high heat cook all bacon.
- When bacon is half done, add mushrooms, shallots and garlic.
- Add rosemary, thyme, basil and 1 Tbsp of black pepper. Cook until fragrant and mushrooms begin to turn light golden brown. Remove from heat.
- In a separate bowl, combine eggs, grated cheese and remaining Tbsp of black pepper. Use a fork or whisk to combine well.
- Place cooked pasta directly in the pan with the cooked bacon mixture. Be sure the pan is not on the heat.
- Add 1/2 cup of reserved pasta water.
- Slowly pour in the egg, cheese and pepper blend, stirring constantly so the eggs do not scramble.
- Add fresh parsley and continue stirring.
- Stir until the cheese and egg mixture has incorporated the pasta water and forms a silky smooth sauce. Add additional pasta water if you want a looser sauce.
- Top with freshly grated Parmesan cheese.