Spaghetti Carbonara Ala Expat
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.
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READY IN: 25mins
SERVES: 3-4
YIELD: 2 cups pasta
UNITS: US
INGREDIENTS
Nutrition- 6slices thick cut bacon
- 1⁄2cup diced baby portabella mushrooms
- 3
- 1⁄4cup low-fat milk
- 8
- 3 -4
- 1 1⁄2cups grated parmesan cheese
- 1⁄2tablespoon crushed red pepper flakes
- 3
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DIRECTIONS
- 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.
- 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.
- Cook pasta until al dente, approx 7 minutes.
- Drain pasta, reserving approx 1/4 cup cooking water if not using milk or cream for sauce.
- Immediately combine beaten eggs, sauteed stuff, liquid, bacon, and cheese with pasta, stirring well. Serve immediately.
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