Creamy Pasta Carbonara

My husband & I had plans to go out for his birthday the other night, but it was a nasty downpour & we didn’t want to waste a date night. Lucky for me, one of his favorite dishes is super quick & easy, & it didn’t even require a trip to the grocery store in the yucky weather. My hubby used to like his Carbonara pretty dry & basic, but thankfully I’ve fully converted him to a more grown up edition over the years. It’s so good, he says he can never go back to ordinary Carbonara. Try it for yourself & see. He loves mushrooms, so I include them in just about any dish I can, but feel free to omit them if you have picky eaters. Happy cooking, friends!

Ingredients:

  • 5 eggs

  • 3/4 cup Heavy Cream (Whipping Cream)

  • 3.5 oz. fresh shredded Parmesan cheese 

  • 3.5 oz. fresh grated Parmesan cheese

  • Fresh chopped Parsley

  • 1/2 tsp. Salt

  • 1/2 tsp. Pepper 

  • 1/2 tsp Red Pepper flakes

  • 1 lb .bacon fried, crisp & crumbled

  • 1 small yellow onion, chopped

  • 4oz mushrooms, halved or chopped 

  • 1 lb. Spaghetti

Instructions:

  1. Mix eggs, cream, Parmesan, parsley, salt, pepper & red pepper in bowl

  2. Fry bacon, crumble & set aside

  3. Use about 2 Tbsp. bacon grease to sauté onion & mushrooms (onions should be translucent & golden) 

  4. Meanwhile boil pasta

  5. Drain pasta, immediately put back in hot pot & add onions & mushrooms. Pour cream mixture over & stir over LOW heat for two minutes.

  6. Top with shredded cheese, salt/pepper, & fresh parsley 

Add some warm, fresh bread & a glass of Che Fico’s Pinot Grigio (get it here) & you have a the perfect meal in less than 20 mins! Cheers!



























































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