Pasta Carbonara

Filipino traditions always includes a pansit or spaghetti on the menu whenever there's a birthday because the long strand of pasta/ bihon is a symbol of long life. For Andre's 4th birthday last Sunday, it was a Spaghetti Carbonara. I'm not a fan of creamy carbonara so I cooked something a bit more different.

It still includes cream on the ingredients but its enough not to make it too dry.

Ingredients:
500g spaghetti
250ml all purpose cream
4 eggs
100g bacon, cut into 1/2 inch strip
1 can of mushroom (drained)
1 head garlic chopped
1 onion chopped
1 tsp extra virgin olive oil (for cream mixture)
2 tbsp extra virgin olive oil ( for saute) 
salt and freshly ground black pepper, to taste
¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)

Preparation:
1. Cook the pasta as instructed. Drain. Set Aside.
2. Add the diced bacon to a sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
3. Cook onions in 2 tbsp extra virgin olive oil, then add the garlic until golden brown. Add drained mushroom. cook for 5-10 minutes.
4. Combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed. add salt and pepper to taste.
5. Add the cream mixture to the mushroom. Add in the pasta and toss until cream covers the pasta.
6. Top with Bacon and serve hot with parmesan cheese and french garlic bread.

Bon appetit!

xoxo,
S