Ingredients:
- 500g spaghetti (size no. 6)
- 150g mushrooms, sliced
- 10 slices of bacon, cut into small strips
- 330g heavy cream
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- Salt
- Pepper
- 150-200g grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
Instructions:
For the pasta:
- Bring a pot of salted water to a boil.
- Add the spaghetti and cook for 20 minutes until al dente.
- Drain the pasta, reserving 200g of the pasta water for later.
For the sauce:
- Heat a large skillet over high heat and add the olive oil.
- Sauté the bacon until it becomes crispy.
- Add the mushrooms and continue to sauté until they are tender.
- Lower the heat slightly and stir in the heavy cream, minced garlic, and pepper. Cook everything together for 4-5 minutes.
- Pour half of the reserved pasta water into the skillet, stir well, and then pour the sauce over the cooked spaghetti.
- Sprinkle the grated Parmesan and chopped parsley on top, mixing everything thoroughly.
- If the pasta seems dry, add the remaining reserved pasta water to reach your desired consistency.
Serve hot with freshly ground black pepper on top.
This creamy and indulgent Carbonara recipe is a perfect combination of rich flavors and satisfying textures. Whether it’s for a family dinner or a cozy evening for two, this dish is sure to impress. Buon appetito!
