I was looking up pasta recipes about a year ago because I got tired of plain ol' spaghetti with meat sauce. I came across spaghetti carbonara - I'd heard the name before but never tried it. I read through the ingredients and as soon as I saw "bacon", I knew I should try it 🙂 This quickly became a family favorite. Wish we could have it more often (darn carbs!!!)...
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It doesn't look like much, but there is so much flavor in this dish. We love the shrimp and mushrooms in this dish for the contrast in flavor and texture.
Spaghetti Carbonara with Shrimp and Mushrooms
Ingredients
- 5 slices bacon cut into approx ½ cm pieces
- 1 tablespoon garlic chopped
- ½ a small onion diced
- ½ cup white wine
- 1 lb spaghetti cooked al dente
- 5 large eggs
- 1 cup grated Parmesan cheese
- ¼ cup heavy cream
- freshly ground black pepper
- finely chopped parsley for garnish
- 1 tablespoon olive oil or butter
- about 10 medium sized shrimp shelled and deveined
- ¼ mushrooms quartered
- ½ teaspoon tomato paste
- half a lemon
Instructions
- Fry the bacon in a large pot. Just before it gets crispy, add the garlic and onion. Saute until the onion is soft, about 5 minutes. Add the white wine and bring to a boil. Let it reduce by half.
- In a medium bowl, whisk the eggs and parmesan cheese until creamy. Add a generous amount of freshly ground black pepper.
- Add the cooked noodles into the pot containing the bacon. Stir in the egg mixture. Keep stirring for about a minute. Set aside.
- In a separate pan, heat up olive oil/butter. Saute shrimp till almost cooked, add tomato paste, then mushrooms. Saute for about 2 minutes. Squeeze juice from the lemon over the shrimp and mushrooms. Remove from heat and serve with the spaghetti.
- Garnish with parsley.
Nutrition
Serving: 1gCalories: 589kcalCarbohydrates: 43gProtein: 30gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 319mgSodium: 936mgFiber: 2gSugar: 3g
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Gary says
Heavy cream???