Spaghetti Carbonara Ala Expat

READY IN: 25mins
Recipe by Papagayita

unusual recipe with diced portabella mushrooms, green onions, red pepper flakes and bacon. i used 1% milk since i didn't have cream or half & half on hand and it worked great. in the interest of calories, I usually use the water i cooked the pasta with for the sauce anyways. **Note! I made this recipe using half a box of pasta since that's what I had on hand.** I made it with farfalle and it was great. I use a mix of the hard cheeses I have on hand-parmesan, pecorino, romano, etc.

Top Review by Papa D 1946-2012

This is a very good Carbonara recipe :) Made as written with a couple of adjustments, I omitted the red pepper flakes as they don't agree with me and only used 1 cup Parmesan cheese. To make again I'll use 8 ounces cream in place of the 1/4 cup milk. Thanks *Made for Spring 2010 PAC and Mediterranean Photo Tag*

Ingredients Nutrition

Directions

  1. cook bacon until just shy of crisp. Drain on paper towels, reserving 1 T grease to saute onions, garlic, mushrooms. Dice or crumble bacon into small pieces.
  2. Saute onions, garlic, mushrooms in bacon fat on med to high heat until garlic golden brown and mushrooms cooked, about 5-10 minutes. Add red pepper flakes at last minute.
  3. Cook pasta until al dente, approx 7 minutes.
  4. Drain pasta, reserving approx 1/4 cup cooking water if not using milk or cream for sauce.
  5. Immediately combine beaten eggs, sauteed stuff, liquid, bacon, and cheese with pasta, stirring well. Serve immediately.

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