This rich and creamy pasta is delicious and easy to make. It’s a perfect dish to make for a romantic at-home dinner and it’s kid-approved. I know that traditional pasta carbonara has egg in it but I grew up eating it this way ( the Filipino way) and I can assure you, it’s still delicious. I actually did a taste test between using all-purpose cream ( which by the way is really difficult to find) and heavy cream. Luckily, heavy cream wins!
1 lb Spaghetti
6 slices thick cut bacon, cut into 1/4 inch strips
8oz baby portabella mushroom
5 cloves garlic, mashed
4 cups heavy cream
1 cup grated parmesan cheese, plus more for later
2 tsp chicken bouillon
fresh parsley, chopped for garnish
freshly ground pepper and salt, to taste
Cook pasta per instruction on the box. Over medium heat, cook bacon in a dutch oven until crispy. Remove bacon, put over paper towel to drain oil and set aside. Remove 1/2 the bacon fat from the pot. Turn down heat to low. Cook garlic and mushroom in bacon grease, toss around and cook for about 2 minutes or until tender. Pour in heavy cream let it simmer until it starts to boil. Add chicken bouillon and mix well. Add parmesan cheese and let it simmer for about 5 minutes. Put 1/2 the bacon bits back into the sauce and mix. Turn off heat and toss in cooked pasta. Garnish with fresh parsley, pepper, and grated parmesan. Add salt depending on your taste preference. Serve hot!