Pasta Carbonara is a traditional Italian pasta dish – and for a twist, my recipe consists of fried mushrooms and garlic. 😉 It is one of my family’s beloved Pasta Carbonara recipes, and it is not hard to understand why.
This recipe is so delicious and easy to make, and if you have not served the family this favorite before, it is mandatory to take the chance now! 😊🤞
If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you!
You will need:
- 300 grams bacon, in cubes
- 2 cloves of garlic, minced
- 50 grams grated parmesan cheese
- 300 grams spaghetti, uncooked
- 200 grams mushrooms, sliced
- 500 ml heavy whipping cream
- 3 – 4 pasteurized eggs
- 100 ml water
- salt and pepper
- To serve: with baguettes bread
- Bring a pan of water, salt and a little olive oil to a boil and add the pasta and cook it according to the instructions on the package. When the pasta is done, pour off the water.
- Put eggs, 25 grams grated cheese, salt, and pepper in a bowl and stir it together. Set it aside.
- Rinse and clean mushrooms and cut them into slices.
- Heat a large saucepan over medium-high heat. Fry bacon, mushrooms, and garlic for 4 to 6 minutes. Let them cook until the mushrooms are golden and tender.
- Pour the heavy whipping creamed onto the pan. Let it simmer a little. Then add the rest of grated parmesan cheese. Turn the heat to low and let the sauce thicken a bit.
- Add the cooked pasta to the pan and pour the egg and cheese mixture. Turn the dish around calmly and add add water, if you think the sauce becomes to thick. Season with salt and pepper.
- Serve the dish with grated parmesan, bacon and freshy parsley.