carbonara hironaka |
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When you toss the pasta with the egg/cheese mix, make sure you do this quickly and with a lot of movement. Otherwise, the egg will clump up and you’ll end up with bacon and scrambled eggs with noodles.
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1 box of spaghetti or linguine
1 package of bacon (or pancetta), diced 1 onion, diced 1 tub of your favorite mushrooms, sliced Green onions (optional) |
1-2 eggs
Parmesan cheese Fresh parsley, finely chopped Black pepper |
Fry bacon until crisp. Set on a paper towel to drain. Use the bacon drippings (you might need to drain off a little) to cook the onion until it is almost caramelized. Add mushrooms and green onions and cook until just done. Cook pasta until just done.
Scramble eggs with a little water and enough parmesan cheese so that it’s almost the consistency of runny cream of wheat. Toss hot pasta with the bacon, mushroom, green onions and bacon. Add the egg/cheese mixture and toss well over low heat so that the egg cooks and clings to the pasta. Sprinkle with parsley and black pepper to taste.
Scramble eggs with a little water and enough parmesan cheese so that it’s almost the consistency of runny cream of wheat. Toss hot pasta with the bacon, mushroom, green onions and bacon. Add the egg/cheese mixture and toss well over low heat so that the egg cooks and clings to the pasta. Sprinkle with parsley and black pepper to taste.