A rich, indulgent plate of pasta coated in a velvety cream sauce, infused with the smoky flavor of crispy bacon and earthy mushrooms. Restaurant-quality aesthetics.
Bring a large pot of salted water to a boil. Add the spaghetti and cook for 8-10 minutes until al dente. Drain, reserving half a cup of pasta water.
In a small bowl, whisk together the egg yolks, heavy cream, milk, and Parmesan cheese. Add a generous crack of black pepper.
Place the diced bacon in a cold skillet and turn on low heat to slowly render the fat. Once crispy, add the sliced mushrooms and sauté until browned.
Toss the cooked pasta into the skillet. TURN OFF THE HEAT. Pour the egg-cream mixture over the pasta, tossing rapidly. The residual heat will cook the eggs into a silky, thick sauce. (Add a splash of pasta water if it's too thick).
Q: How can I make this lighter?
A: Replace the heavy cream entirely with milk, or omit dairy altogether and just use egg yolks, parmesan, and starchy pasta water for a traditional Roman carbonara.
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