Spaghetti Carbonara

Ingredients
1 pound spaghetti
1 tablespoon olive oil
10 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
4 eggs
1/2 cup grated Parmesan cheese
3/4 cup heavy cream
1/4 tsp. nutmeg

1 pinch salt and black pepper to taste

2 tablespoons chopped fresh parsley

2 tablespoons grated Parmesan cheese

1/2 cup peas or 2 cups sliced mushrooms (optional)

 

Directions

1.  In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2.  Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add mushrooms, onion, and cook over medium heat until onion is translucent. Add peas and garlic, and cook 1 minute more.
3.  Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through.
4.  Combine heavy cream, eggs and Parmesan cheese.  Beat mixture.
5.  Add egg mixture and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add nutmeg and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
6.  Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.