Bacon, Tomato and Mushroom Carbonara
Delicious Italian comfort food!
Servings: 6 people
Ingredients
- 12 ounces (or one standard sized bopasta – I use rigatoni but any will work
- 2 tablespoons olive oil
- 4 cloves garlic – crushed
- 1/2 pound bacon - cooked
- 1 tablespoon bacon grease
- 1 1/2 cups mushrooms - sliced
- 1-1/2 cups tomatoes – chopped I use cherry tomatoes cut in half
- 1/2 cup Parmesan cheese – plus more for on top
- 3 tablespoons dried basil
- 1/4 teaspoon salt
- 2 eggs
- 2 tablespoons reserved pasta cooking water
Instructions
- Cook pasta according to package directions, save 2 tablespoons of cooking water.
- Drain and set pasta aside, do not rinse pasta.
- In a small bowl, add eggs and whisk together.
- Take 2 tablespoons of hot water that your pasta was cooking in and slowly whisk it into your egg mixture.
- Set egg mixture aside.
- In a large pan, add olive oil and crushed garlic, mushrooms and bacon and bacon grease and saute over medium heat for 2 minutes.
- Next, add tomatoes, basil and stir for another 2 minutes.
- Add your pasta to the pan and mix in the mushrooms, bacon, tomatoes and garlic.
- Sprinkle with salt and Parmesan cheese and mix into the noodles.
- Shut heat off and remove from hot burner.
- Add the egg mixture and quickly stir the noodles so they get coated in the egg mixture.
- Top with more Parmesan cheese and serve.