Monday, February 7, 2011

Spaghetti Carbonara/Mushrooms


  • 1 lb spaghetti
  • ¼ cup heavy cream
  • 4 eggs
  • ½ lb bacon, cut into ½-inch dice
  • 1 tsp extra virgin olive oil
  • 2 Tbsp chopped Italian parsley
  • Kosher salt and freshly ground black pepper, to taste
  • ¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)


  1. Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.
  2. Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
  3. Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente, or tender but still firm to the bite.
  4. While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.
  5. Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley. Serve right away, with additional grated cheese if desired.


  • 6 to 8 ounces sliced mushrooms
  • 3 tablespoons chopped green onions
  • 2 tablespoons bacon drippings or olive oil
  • 10 to 12 slices bacon, diced and cooked
  • 1 pound spaghetti, cooked and drained
  • 1 teaspoon finely minced fresh parsley
  • freshly ground black pepper
  • salt to taste
  • 2 tablespoons grated Parmesan cheese
  • Sauce:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups whole milk


Heat the reserved bacon drippings or the olive oil in a heavy skillet over medium heat; add the mushrooms and green onions. Sauté until they tender. Add the diced cooked bacon, blend well, and turn off the heat. Add the warm spaghetti and blend all ingredients together thoroughly. Add the warm sauce (below), pepper, parsley and salt and blend thoroughly. Serve immediately with Parmesan cheese.

In a heavy saucepan, melt butter; add flour and cook on medium-low heat for 2 minutes, stirring constantly. Add milk continue cooking and stirring just until sauce begins to bubble. Remove from heat and keep warm.


Spaghetti Carbonara is one of the most popular Italian pasta dishes. This version combines cream, eggs, cheese and bacon.

The traditional Italian version omits the cream, but most people in the states are accustomed to having a bit of cream in their carbonara, so we're happy to oblige.

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