INGREDIENTS:
- 500 g spaghetti pasta
- 250 g bacon, chopped
- 250 g ground beef
- 3 tbsp butter
- ¾ cup button mushrooms, sliced
- 1 cup beef broth
- 2 & ½ cups heavy whipping cream
- ½ cup Parmesan Cheese
- 2 egg yolks
- 1 small yellow onion, minced
- 3 cloves garlic, minced
- Salt and pepper, to taste
HOW TO COOK:
- Firts, cook the spaghetti pasta according to package instructions then set aside.
- Heat a cooking pot then sear the bacon.
- Continue to cook until the fat comes out and the bacon becomes crispy.
- Remove the bacon from the pot including half of the bacon fat. Set the bacon aside.
- Heat the remaining bacon fat in the pot.
- Add the ground beef and cook until it browns.
- Add the onion and garlic then stir and cook until the onion becomes tender.
- Pour the beef broth and let it boil.
- Continue to cook until the liquid evaporates completely.
- Add the mushrooms then stir.
- Slide- in the butter and then continue to cook until it melts.
- Pour 2 ¼ cups of heavy whipping cream then stir and let it boil.
- Set the heat to medium then add Parmesan cheese, salt and ground black pepper.
- In a bowl, beat the egg yolks and then add the remaining ¼ cup heavy whipping cream.
- Continue to beat until all the ingredients are well blended.
- Pour the egg yolk mixture on the pot.
- Continuously stir until the texture of the white sauce becomes thick.
- Arrange a serving of spaghetti in a bowl and pour-in some carbonara sauce. Mix well.
- Twirl the spaghetti carbonara using a fork and then transfer to a pasta bowl.
- Top with bacon and Parmesan cheese. Serve and enjoy!
IMAGE: panlasangpinoy.com
Also try: Creamy Bacon Carbonara
