I am a really lucky girl… my boyfriend also likes to cook and sometimes we have small “arguments” trying to decide who’s cooking dinner… friendly arguments that are usually won by me 🙂 but sometimes I let him use the kitchen… usually on our days off or on Sunday when he makes delicious pasta dishes showing all his Italian roots 🙂
His cooking style is very different from mine… I like to search new recipes either online or on my various recipe books. And then I give it my touch – he likes to invent it all from scratch or then think of a dish he tasted somewhere and tries to replicate it. He’s very good at looking at what’s in the fridge and coming up with a beautiful dish which, in the fast majority of times, includes pasta, of course.
But sometimes he likes to cook those really traditional Italian dishes that we all know and just gives it his touch… it was the case of this spaghetti alla carbonara with mushrooms… And it was simply delicious 🙂 To the traditional taste of the bacon and eggs sauce he added the mushrooms which gave it a more earthy flavour… I really enjoyed it…
Spaghetti alla Carbonara with mushrooms
- 300 g spaghetti no.7
- 2 tbsp olive oil
- 3 slices of bacon cut into strips
- 3 garlic cloves finely chopped
- 4 eggs
- 1 cup of grated Parmesan cheese
- 4 large Portobello mushrooms
- Salt and pepper to taste
- Fresh basil to taste
- Start by preparing the pasta and meanwhile prepare the sauce so that the pasta is still hot when you finish the sauce.
- Bring a large pot of water to the boil and add 3 hands full of salt.
- When boiling, add the pasta and cook for about 8 to 10 min till it's tender yet firm - like the Italians say "al dente"
- Meanwhile, heat the olive oil in a deep skillet. Add the bacon and fry for 2 min. Add the garlic and mushrooms and let it fry till the bacon is crisp and the mushrooms are cooked but still firm.
- By now, the pasta should be cooked. Drain it and reserve 1 cup of the cooking water.
- Add the spaghetti to the skillet and toss it for 2 min to coat the pasta in the bacon fat.
- In a bowl, beat the eggs and Parmesan together.
- Remove the skillet from the heat and pour in the egg mixture. Toss it quickly so the eggs thicken but do not become scrambled.
- If necessary, thin out the sauce with a bit of the pasta water reserved until it reaches the desired consistency
- Season with pepper and serve sprinkled with fresh basil.