My Pasta Carbonara: fun and tasty


  • 8 oz spaghetti
  • 4 slices of bacon, diced
  • 1/2 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 tbsp olive oil


  1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
  2. In a pan, cook the bacon over medium heat until crisp. Remove the bacon and set it aside on a plate lined with paper towels.
  3. Add sliced mushrooms and minced garlic to the bacon fat and cook until the mushrooms are tender and the garlic is fragrant.
  4. In a bowl, whisk together the eggs and Parmesan cheese until combined.
  5. Add the cooked spaghetti to the pan with the mushrooms and garlic. Toss to combine.
  6. Remove the pan from heat and add the egg mixture. Toss quickly to coat the pasta, adding reserved pasta water as needed to create a creamy sauce.
  7. Add the bacon back to the pan and season with salt and pepper to taste.
  8. Serve hot.

Pasta is good for the soul

Oh, how I love a good carbonara! This classic Italian dish is one of my all-time favorites. The combination of pasta, eggs, cheese, and bacon is simply irresistible. But I have to admit, I like to put my own spin on this classic recipe. One thing I like to do is add sautéed mushrooms to the dish. It adds a wonderful depth of flavor that really takes it to the next level.

I learned a trick for cooking pasta from a friend years ago that has completely changed the way I make it. Instead of just adding a pinch of salt to the boiling water, I add enough salt to make it taste like seawater. It might sound like a lot, but trust me, it makes a huge difference in the flavor of the pasta. I also like to add other seasonings to the water, like garlic, bay leaves, or even a sprig of rosemary. It infuses the pasta with so much flavor.

When it comes to making carbonara, timing is everything. You want to make sure the pasta is cooked al dente and the sauce is ready to go. You don’t want to overcook the pasta, or it will become mushy and lose its texture. And you don’t want to let the sauce sit too long, or it will become too thick and start to clump.

I like to serve carbonara with a simple salad on the side. It’s a perfect balance of flavors and textures. And of course, a glass of wine is always a nice touch. This dish is perfect for a cozy night in or a special occasion. It’s simple, elegant, and delicious.


More carbonara fun for my carbonara lovers:

  1. “Spaghetti Carbonara” recipe from Bon Appétit:
  2. “Classic Spaghetti Carbonara” recipe from Delish:
  3. “10 Tips for Perfect Pasta” article from Food Network:

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