Restaurant Style Carbonara Done at Home in 30 Minutes – Ryan’s Recipe
This is one of my favorite meals we make at our house. Its thick and creamy sauce gives it a heartiness perfect for a cold winter’s night. Plus it has bacon! A lot of it! What more do you need? I would have taken a picture after we made it over the weekend, but it didn’t last long enough. The health conscious will want to steer clear of this, unless they feel like cheating and enjoying food like the rest of us.
One of the great things about this meal (outside of the flavor of course) is that it can be whipped up in just about half an hour. Here’s what you’ll need:
- 16 oz. of spaghetti, linguine, or fettuccini
- 12 slices (count ’em 12!) of bacon
- 3 finely chopped garlic cloves
- 1 pint of whipping cream
- 1 cup Parmesan cheese
- 3/4 cup frozen peas
- 4-5 fresh mushrooms, diced (optional)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 large eggs
- Bring a large pot of water to a boil (covering it with a lid will help speed up the process a bit). Add your pasta of choice and cook according to package directions.
- While the pasta cooks, heat a large skillet over medium-high heat and cook bacon to desired crispiness.
- Add the garlic and cook for one minute, stirring frequently.
- Remove the skillet from the heat and drain off fat.
- Add the cream to the bacon and cook over medium-high heat until mixture begins to simmer, stirring occasionally to loosen those tasty brown bits from the bottom the skillet.
- Add cheese and cook for 4 minutes, stirring until the cheese melts.
- Stir in frozen peas, salt & pepper, and diced mushrooms and heat through. Remove skillet from heat.
- In a small bowl, lightly beat the two eggs and add to the skillet.
- Pour completed sauce over spaghetti and toss to coat.