Creamy Carbonara with Mushrooms

1Cook the spaghetti (12 oz) according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti (12 oz) and set aside.

2In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.

3Add the sliced mushrooms (1 cup) to the skillet and sauté until they are tender and golden brown. Add the minced garlic (3 cloves) and cook for another minute.

4In a bowl, whisk together the eggs (2), grated Parmesan cheese (1 cup), and heavy cream (½ cup) until well combined.

5Remove the skillet from heat and add the cooked spaghetti (12 oz) to the mushrooms (1 cup) and bacon fat. Toss to combine.

6Pour the egg and cheese mixture over the spaghetti (12 oz) and quickly toss to coat. The heat of the spaghetti (12 oz) will cook the eggs (2) and create a creamy sauce. If the sauce is too thick, add some of the reserved pasta water until desired consistency is reached.

7Season with salt and pepper to taste. Serve the creamy carbonara pasta hot, garnished with chopped parsley and extra grated Parmesan cheese (1 cup) if desired.