Recipe for Carbonara with Kefalograviera, Cream, Bacon, and Mushrooms
Ingredients (for 4 servings):
- 400 g or 500 g spaghetti or other pasta of your choice
- 200 g kefalograviera cheese, grated
- 200 ml heavy cream
- 200 g bacon, diced
- 150 g mushrooms, sliced
- 2 eggs
- 2 tbsp olive oil or butter
- 1 clove of minced garlic
- finely chopped parsley for decoration
- Salt and freshly ground pepper
Instructions:
- Cook the pasta:
In a large pot, cook the pasta according to the package instructions. Reserve 1/2 cup of the pasta water before draining. - Prepare the bacon and mushrooms:
- Heat the olive oil or butter in a large pan.
- Sauté the bacon until crispy (about 5′).
- Add a clove of minced garlic and
- Add the mushrooms and sauté until softened and golden (about 3′).
- Prepare the sauce:
- In a bowl, whisk together the eggs and heavy cream.
- Add the grated kefalograviera and mix well.
- Season with salt and pepper (be cautious with the salt, as the kefalograviera and bacon are already salty).
- Combine everything:
- Drain the pasta and add it to the pan with the bacon and mushrooms. Toss well to combine.
- Remove the pan from the heat and pour in the egg and cheese mixture. Stir quickly to create a creamy sauce (avoid high heat to prevent the eggs from scrambling).
- If needed, add a bit of the reserved pasta water to achieve a smoother texture.
- Serve:
Serve immediately, sprinkling with additional kefalograviera and freshly ground pepper and finely chopped parsley.