Creamy Bacon Carbonara with Beef Mince

1.Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta water, then drain the pasta and set aside.

2.While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.

3.Add the finely chopped onion to the skillet and sauté in the bacon fat until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

4.Add the beef mince to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Season with salt and freshly ground black pepper.

5.Add the frozen carrot, corn, and peas mix to the beef mixture. Cook for 3-4 minutes until the vegetables are heated through and tender. Remove from heat.

6.In a medium bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until smooth and creamy.

7.Return the cooked pasta to the skillet with the beef and vegetable mixture. Toss to combine over low heat.

8.Remove the skillet from heat and quickly pour the egg and cheese mixture over the pasta, tossing vigorously to create a creamy sauce without scrambling the eggs. Add reserved pasta water a little at a time as needed to loosen the sauce and achieve desired creaminess.

9.Stir in the crispy bacon pieces. Adjust seasoning with additional salt and pepper if needed.

10.Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese if desired.