Spaghetti Carbonara
From crossfire 16 years ago
- 20 minutes to make
- Serves 4
have the cooked ingredients as hot as possible, so that the beaten eggs are cooked on contact.
Ingredients
- 14 oz spaghetti shopping list
- 2 tbsp olive oil shopping list
- 1 onion, chopped shopping list
- 2 cloves, chopped shopping list
- 8 pieces bacon, cut into thin stips shopping list
- 2 tbsp butter shopping list
- 3 cups mushrooms, thinly sliced shopping list
- 1 1/4 cups heavy cream shopping list
- 3 eggs, beaten shopping list
- 1/4 cup grated parmesan cheese shopping list
How to make it
- heat a large serving bowl or dish.
- cook spaghetti in a large saucepan of boiling salted water, adding 1 tbsp of oil.
- when the pasta is almost tender, drain in a colander. Return the spahgetti to the pot, cover and leave it in a warm place.
- while the spaghetti is cooking, heat the remaining oil in a skillet over medium heat. fry the onion until it is transluscent, then add the garlic and bacon and fry until the bacon is crisp.
- Remove the onion, garlic and bacon and set aside to keep warm. Heat the butter in the skillet and fry the mushrooms for 3-4 minutes, stirring them once or twice.
- return the bacon mixture to the mushrooms and keep warm .
- stir together the cream, the beaten eggs and cheese, and season with salt and pepper.
- working very quickly to avoid cooling the cooked ingredients, tip the spaghetti into the bacon and mushroom mixture and pour on the eggs. Toss spaghetti quickly, using 2 forks, and serve it at once.
- add more grated parmesan cheese.
The Rating
Reviewed by 2 people-
Delicious, very nice indeed.
notyourmomma
in South St. Petersburg loved it
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this is almost like our Italian exchange students recipe. She used pancetta and added green pepper.
cheryilyn
in Salem loved it
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