This is a dish the kids love to order when we are out. The usual variant outside is creamy because it is usually cooked with thickened cream. I can't eat much of it and none of it when it's cooled.
I tried out a carbonara recipe without cream and it works really well. You just got to have your ingredients ready and close because this recipe requires you to work fast or you end up with fried noodles.
Back bacon, 200 gram (the fatter the better. But I chicken out and buy semi lean.)
Spaghetti, 500 gram (whole packet)
Portobello mushroom, 200 gram, thin sliced
Garlic, 2 cloves, diced
Egg, 4 medium
Parmesan cheese, grated, 50 gram (or more for garnishing)
Cut back bacon into 1 cm cubes or thereabout. Place them all on a cool saucepan and switch on the flame to medium. Let the fat renders out slowly and stir occasionally.
Boil spaghetti as per instructions to al dente. Season pot of spaghetti with salt and oil.
Beat eggs and 50 gram of Parmesan cheese till well mixed.
Add garlic to saucepan and fry till lightly browning. Add portobello mushrooms.
When mushrooms seem cooked and reduced, turn off flame. Quickly transfer spaghetti into saucepan of bacon and mushrooms. If you like your carbonara with more liquid, add more pasta water. The creamy gravy is the result of bacon fat, water and heat.
Stir in the egg and cheese mixture. Stir fast and thoroughly. The egg should be cooked through from the residue heat of the pasta. If you are worried, turn up the flame for a brief moment while you stir the pasta.
Best to serve hot. I like mine with chilli flakes and the kids like some extra cheese.
Just a little extra grated Parmesan.
The cheese monster in the family tops up with more cheese.
The Minimalist (Cheese) version. Just some chilli flakes.