This recipe is a version of the classic carbonara, and it will be especially appealing to those who like bacon. Otherwise, the recipe is just as straightforward and fast as the original one, and the added taste of bacon goes really well with the taste of sautéed mushrooms and the tanginess Parmesan.
- 180 g sliced champignons
- 8 slices bacon
- 500 g spaghetti
- 2 tablespoons fresh, finely chopped oregano
- 665 g freshly ground Parmesan
- 225 mL cream
- 4 eggs
- Ground peppers and salt to taste
1. In a large pot, boil up some salty water and cook the spaghetti until soft. Strain and place back into the pot.
2. While the spaghetti is cooking, finely chop up the bacon, fry in a pan and drain off the excess fat on paper towels. Use the remaining fat to sauté the mushrooms for about three minutes, until soft.
3. Mix the eggs and the cream, stir in the the fried bacon, the mushrooms and the oregano and add the mixture to the spaghetti. Cook at low heat until the sauce slightly thickens. After that, remove the pot from the heat and mix in the Parmesan. Flavor with salt and ground pepper to taste.