This creamy Spaghetti Carbonara has crispy pancetta, mushrooms, peas, and lots of freshly grated Parmesan cheese for a delicious and indulgent meal!
Ingredients
2tbspolive oilor butter
4ozpancetta or guancialediced
8ozbaby bella mushroomssliced
1cupfinely chopped yellow onion
1cuppeasthawed if using frozen
1largeegg
2egg yolks
2ozgrated parmigiano regiano cheese(1/2 cup measured)
1lbspaghetti
1/4cupchopped parsley
salt
black pepper
Instructions
Start preheating a big pot of salted water* for boiling the spaghetti. You want to time this dish so that the pasta just finishes cooking to al dente right when the sauce is ready. Read all instructions before you begin cooking.
Combine the olive oil and pancetta in a skillet set over medium heat, and cook for 5 minutes, until crisp.
Remove the pancetta with a slotted spoon to a plate or bowl, then add the mushrooms and yellow onion to the skillet. Season with 1/4 tsp salt and 1/8 tsp black pepper, and saute for about 10 minutes, until the onion is soft.
While the mushrooms and onion cook, begin cooking the spaghetti in the pot of salted water, according to package directions. Cook time is usually 8-10 minutes, but can vary by brand. Make sure to save the pasta water after it's done cooking.
When the mushrooms and onions are done, add the peas and cook for 1 minute to briefly warm them, then pour the mushroom mixture into a very large bowl (5 qt). Add the pancetta.
In a medium bowl, whisk to combine the eggs and grated cheese.
As the pasta finishes cooking, prepare for the following to go very quickly: Drain the pasta (don't forget to save some pasta water) and immediately put it into the mushroom bacon peas bowl. Immediately pour in the egg cheese mixture and toss the pasta vigorously. The heat of the pasta will cook the eggs and melt the cheese and form a creamy sauce. Toss in the chopped parsley, and serve immediately.
If the pasta dries out a bit from the heat, add pasta water as necessary. I usually add about 1/2 cup of pasta water to make sure it stays saucy. Once everything is tossed, serve the pasta as soon as possible. Enjoy!
Notes
*Amount of salt needed depends on how much water you’re using and the type of salt you use. But as a guide, the water should taste as salty as ocean water. In other words, a little repulsive, but not overbearingly so. Storing leftovers: Keep the spaghetti carbonara in an airtight container in the fridge for up to 3 days.Freezing: Store in an airtight container for up to 2 months. However, because the freshness factor is lost, it will not taste as good upon thawing. To thaw, leave in the fridge overnight.Reheating: You will need to be extremely careful to not reheat the pasta too fast. Microwave in 30-second intervals at 30% power until warmed through, or gently reheat in a skillet on the stove over medium low heat, for about 5 minutes, tossing frequently. You may need to add a tablespoon or two of water if you’re reheating on the stove.Pancetta/Guanciale/Bacon: Guanciale, made from pork cheeks, has a superior flavor and texture, and melts in the mouth a bit more. It is hard to find though. Pancetta is a great choice as well. You may also use a thick cut bacon, but know that it will add a smoky flavor to the dish that traditionally isn’t there.