Creamy Bacon Bliss: Perfect Pasta Carbonara

Believe it or not, this is a simple dinner. We love pasta carbonara, and even though it may not be traditionally Italian, we also sometimes add peas or swap spaghetti out with penne pasta. This is what you'll need for about 6 servings:

Photo byJaclyn

Ingredients:

• 1 tablespoons olive oil
• 1/2 yellow onion, diced very small
• 10 slices of bacon, cut into 1/2" pieces
• 1 pound spaghetti or linguine
• 2 cups white button mushrooms, sliced, optional
• 1 1/4 cups finely grated parmesan cheese
• 8 1/2 cups water, divided
• 3 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 tsp each salt and pepper , or to taste
• Chopped fresh parsley, for garnish

In a large non-stick skillet, add the bacon and 1/2 cup of water, then bring to a simmer over medium-high heat. Let it simmer until the water evaporates, about 6 to 7 minutes. Lower the heat to medium-low and continue cooking the bacon until it’s browned and crispy, about 6 to 8 more minutes. Once done, remove the bacon from the skillet. Add the diced onions and mushrooms (if using) to the skillet and cook over medium heat for about 10 minutes, or until softened. Take off the heat and set aside.

In a medium mixing bowl, whisk together the eggs, egg yolk, parmesan cheese, and black pepper until smooth and well combined.

Meanwhile, bring 8 cups of water to a boil in a large pot or Dutch oven. Add the spaghetti and a pinch of salt, and cook until the pasta is al dente. Once done, reserve 1 cup of the pasta water and then drain the spaghetti.

Slowly whisk 1/2 cup of the reserved hot pasta water into the egg mixture. Pour the mixture over the cooked pasta in a large bowl, tossing as you go to evenly coat the spaghetti. Add the cooked bacon, onions, and mushrooms, and toss everything together. Season with salt and pepper to taste.

Allow the pasta to sit for 2 to 4 minutes, tossing occasionally, until the sauce thickens slightly and clings to the spaghetti. If needed, use the remaining 1/2 cup of pasta water to adjust the consistency of the sauce. Serve immediately, garnished with extra parmesan and fresh parsley. Enjoy!