Bacon and Egg Pasta
Amy Sawyer
Otherwise known as Pasta Carbonara. Best part: my kids scarf it down.
ingredients
- 1 lb spaghetti regate
- 1 T olive oil
- 3 slices bacon, chopped
- 3 cloves garlic, peeled, whole
- 8 oz button or cremini mushrooms, sliced
- 1 glass white wine
- 2 eggs
- 3/4 to 1 cup grated parmesan
- pepper
- Parsley, chopped
directions
- 1
1. Set water for pasta to boil
- 2
2. Heat oil over med-low heat in large non-stick pan. Add bacon, mushrooms and garlic cloves and cook until bacon is crispy and garlic is golden brown. If garlic cooks before bacon, remove it. Do not let it burn.
- 3
3. Check pasta water. Add pasta.
- 4
4. In large bowl combine eggs, cheese and pepper.
- 5
5. Once bacon, garlic and mushrooms are done, add white wine. You can drain some of the bacon fat if there is a ton. The wine will bubble up and reduce a bit.
- 6
6. Add cooked (al dente) pasta to the bacon-y skillet; toss.
- 7
7. Add pasta to cheese/egg mixture and stir. Stir well and quickly, so eggs don’t scramble.
- 8
8. Add parsley and stir again. Serve
Source: Amateur Gourmet
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