Pasta alla Carbonara

Fresh mushrooms cooked with onions and bacon add savory appeal to piping hot pasta tossed with eggs, cream and Parmesan. The heat of the pasta cooks the eggs, and a sprinkling of parsley and pepper flakes finishes the dish.

• Calories: 561 Calories

Ingredients

• 8 eggs
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 cup heavy whipping cream
• ¼ teaspoon crushed red pepper flakes
• 1 pound white onions, chopped
• 1 ½ pounds fresh mushrooms, sliced
• 2 pounds bacon
• ⅔ cup grated Parmesan cheese
• 2 pounds uncooked pasta
• ⅔ cup chopped parsley

Recipe Instructions

Step 1

Heat oil in a large skillet over medium heat. Saute onions in oil until tender. Drain on paper towels.

Step 2

Using the same pan, cook mushrooms in butter over medium heat. Stir in onions and bacon; reduce heat to low, and cook until bacon browns. In a medium bowl, beat together eggs, cream, and cheese; mix into bacon mixture. Cook, stirring, until the sauce begins to thicken. Remove from heat.

Step 3

Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Toss hot noodles with sauce, parsley and red pepper flakes.