Four-Bacon Pasta Carbonara
Nothing says "I love you" like carbs. At least that's my opinion! And there's nothing like a classic carbonara to make you feel warm inside and just plain 'ol content. Classic Pasta Carbonara is made with pancetta. Pancetta is an Italian style bacon that is not smoked like American style bacon. It is delicious and a wonderful accompaniment to pasta dishes and various appetizers. But y'all know me!! When Carbonara meets Calibama, you get FOUR types of bacon. I loaded this dish up with thick cut bacon, pepper bacon, prosciutto and, of course, pancetta. The result is better than words can describe. I also added a lot of herbs and some sauteed mushrooms. The result was unbelievable and I have a new favorite dish. Hope you'll enjoy, and make this dish your own with your favorite bacon!!
- 1 lb spaghetti
- 1 cup reserved pasta water
- 4 slices pepper bacon
- 4 slices thick cut bacon
- 8 ozs prosciutto, cut up
- 8 ozs pancetta, cooked in cubes
- 1 cup baby bella mushrooms, sliced
- 2 shallots, diced
- 4 cloves garlic, chopped
- 2 Tbsp freshly ground pepper
- 1 Tbsp chopped rosemary
- 1 tsp thyme leaves
- 1 tsp chopped basil
- 1 bunch fresh parsley
- 5 eggs
- 1 1/4 cup grated Pecorino Romano cheese
- grated Parmesan cheese for top
- Cook spaghetti in salted boiling water. Reserve 1 cup pasta water.
- Over medium-high heat cook all bacon.
- When bacon half done, add mushrooms, shallots and garlic.
- Add rosemary, thyme, basil and 1 Tbsp of black pepper. Cook until fragrant and mushrooms begin to turn light golden brown. Remove from heat.
- In a separate bowl, combine eggs, grated cheese and remaining Tbsp of black pepper. Use a fork or whisk to combine well.
- Place cooked pasta directly in the pan with the cooked bacon mixture. Be sure pan is not on the heat.
- Add 1/2 cup of reserved pasta water.
- Slowly pour in the egg, cheese and pepper blend, stirring constantly so the eggs do not scramble.
- Add fresh parsley and continue stirring.
- Stir until the cheese and egg mixture has incorporated the pasta water and forms a silky smooth sauce. Add additional pasta water if you want a looser sauce.
- Top with freshly grated Parmesan cheese.