Spaghetti Carbonara

I am not a big fan of Carbonara, in fact I usually avoid eating it, but my husband loves it so I’ll still make it occasionally. I was looking for a special meal I could make for him that would be fairly quick and simple and I came across this recipe that actually doesn’t have any cream or milk in it. After trying it myself I have to say I do like this version and I will cook it for him, or for guests, without cooking myself a separate meal. It’s also lighter than your traditional Carbonara.


Ingredients for 4 people:

  • 2 tbsp olive oil
  • 1/2 lb pancetta or diced thick-cut bacon
  • 1 garlic clove
  • 3-4 eggs
  • 1 cup grated parmesan or pecorino
  • 1lb spaghetti
  • 2 handfuls crimini mushrooms


Put water on to boil for the pasta, with 1 tbsp of olive oil and some salt to taste. While the water comes to the boil, chop the mushrooms (next time I’ll chop mine smaller than in the picture) and mince the garlic. Fry the bacon in the rest of the olive oil and then add the garlic and mushrooms. Once cooked, transfer to a large bowl. In a separate bowl, beat the eggs with about half of the cheese. When the water is boiling, cook the pasta and then drain it and quickly transfer to the bowl with the bacon and mushrooms. While the pasta is still hot, add the egg and cheese mixture and toss to combine everything. The heat of the pasta will cook the eggs.


Serve with the remaining cheese and freshly-ground black pepper to taste. For a slightly healthier dinner, serve it with a crispy side-salad.


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