Dinner · Calibama Cooking
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…
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
Directions
- 1.
Cook spaghetti in salted boiling water. Reserve 1 cup of pasta water.
- 2.
Over medium-high heat cook all bacon.
- 3.
When bacon is half done, add mushrooms, shallots and garlic.
- 4.
Add rosemary, thyme, basil and 1 Tbsp of black pepper. Cook until fragrant and mushrooms begin to turn light golden brown. Remove from heat.
- 5.
In a separate bowl, combine eggs, grated cheese and remaining Tbsp of black pepper. Use a fork or whisk to combine well.
- 6.
Place cooked pasta directly in the pan with the cooked bacon mixture. Be sure the pan is not on the heat.
- 7.
Add 1/2 cup of reserved pasta water.
- 8.
Slowly pour in the egg, cheese and pepper blend, stirring constantly so the eggs do not scramble.
- 9.
Add fresh parsley and continue stirring.
- 10.
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.
- 11.
Top with freshly grated Parmesan cheese.
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