Landon’s Pasta Carbonara
A version of my oldest nephew’s recipe. He uses bacon instead of the traditional but sometimes hard to find pancetta. Landon add his personal touch by adding onions, mushrooms and peas to make this a well rounded dish. I love that he tops it all off with some fried onions!
1 lb. pasta (spaghetti, linguini or bucatini)
Salted water, as needed, for pasta cooking
½ lb. bacon, ¼-inch slices
½ large onion, coarsely chopped
2 oz. fresh shiitake mushrooms, stems removed, thinly sliced
1 c. frozen peas, thawed, drained
3 large eggs, room temperature
2 large egg yolks, room temperature
2 c. heavy cream
½ c. Parmesan cheese, grated
½ c. Romano cheese, grated
½-3/4 tsp. freshly ground black pepper
garnish: French’s fried onions, optional
In a large saucepot over medium heat; boil water for pasta. Cook al dente as directed. In a mixing bowl; whisk together eggs and egg yolks. Add cream and cheeses. Set aside. Working quickly; in a large skillet over medium heat; brown the bacon until crisp. Drain on paper towels. Remove all but 1 TB of oil. Saute onion 2 minutes. Add mushrooms and peas. Cook until mushrooms have browned slightly. Turn off heat. Into skillet add pasta and egg mixture; tossing to combine well. Add pasta liquid as needed to bring to desired consistency, about ¼ cup. Season well with freshly ground black pepper. Top with fried onions. Serves 4-6.