200 g mushrooms, sliced 1 1/2 red pepper, roughly cut into 2-inch squares 2 tablespoons melted butter 1 teaspoon salt, divided 1/2 teaspoon pepper, divided 10 cloves garlic, crushed (Around 2 tablespoons) 5 basil leaves, chopped
1 tablespoons olive oil 100g bacon, diced 1 large eggs + 3 egg yolks* 3/4 cup grated Parmesan cheese 1/2 cup heavy cream 450g spaghetti, cooked and hot, with 1/2 cup reserved pasta water 1 teaspoon lime or lemon juice (optional)
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Add the sliced mushrooms, red pepper, smashed garlic, melted butter, chopped basil leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until browned on the edges, about 27–30 minutes.
In a saucepan over medium heat, warm the olive oil. Add the diced bacon and cook until golden brown, about 3 minutes, remove into a separate bowl.
Boil the spaghetti according to the package instructions, save 1/2 cup pasta water.
Meanwhile, in a small bowl, whisk together the eggs, egg yolk, parmesan cheese, heavy cream and remaining salt and pepper until well-combined.
Add the cooked spaghetti and reserved pasta water to the saucepan on medium heat, stirring until the water is mostly absorbed, about 1 minute. Add the bacon, roasted red pepper and mushrooms. Remove the pan from heat, then pour in the egg mixture, tossing well to coat the pasta. If the pasta seems dry add 2 tablespoons of water.
Garnish with Parmesan cheese and fresh parsley if desired, and serve immediately. Happy cooking!*I used Farmers Finest Eggs organic eggs for the sauce to add richness and depth.
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