Creamy Pasta Carbonara
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Creamy Pasta Carbonara
Ingredients:
- 10 slices Heritage by Hatfield™ Cracked Pepper Bacon
- 2 large eggs
- ¼ cup heavy cream
- 1/3 cup grated parmesan
- 1 tsp fresh chopped parsley
- ¼ tsp kosher salt
- ½ tsp red pepper flakes
- 4 oz shiitake mushrooms
- 4 oz Vidalia onions
- 8 oz pasta (chef’s choice)
Preparation:
- Preheat oven to 375°F.
- Arrange the bacon on a parchment-lined ½ sheet pan. Bake for 12–15 minutes, or until crispy. Crumble or chop and set aside. Reserve 1 tablespoon of the bacon fat.
- While the bacon cooks, combine the eggs, heavy cream, grated parmesan, parsley, salt, and red pepper flakes in a medium bowl.
- In a sauté pan over medium heat, add the reserved bacon fat. Add the mushrooms and onions; cook until mushrooms are soft and onions are translucent.
- Cook the pasta until al dente. Drain, then add the mushroom–onion mixture.
- Pour the cream mixture over the pasta. Place on low heat and stir for 1–2 minutes, until the sauce slightly thickens. Stir in the crumbled bacon and serve with additional parmesan.