Spam Bacon Carbonara With Mushrooms Recipes

Steps:

• 1. Chop and prep meats and veggies..set aside. While water is coming to a boil, mix up egg mixture, eggs & yolks, sour cream, cream cheese, parmesan cheese, parsley season salt,& pepper.
• 2. Boil pasta in large pot of salted water until a little more done than al dente. Reserve 2 cups of pasta water when you drain it. Whisk in approx. 1 cup pasta water into egg mixture. Poach or pan fry over easy eggs, 1 per serving of pasta and set aside.(optional)
• 3. In a large skillet saute bacon until crisp. Remove with spotted spoon and drain on paper towels. In bacon fat, saute cubed Spam until browned. Remove with slotted spoon. Set aside. In remaining bacon fat in pan, saute onions, mushrooms for a few minutes. Add garlic, green onions and crushed red pepper. Cook another 2-3 minutes...add a little EVOO if it needs it. Deglaze pan with wine and let reduce by half. Add Spam & bacon to the pan and a ladle of pasta water. Simmer for a few minutes until evaporated.
• 4. Add noodles back to pan with meats & veggies. toss to combine. Pour egg mixture over noodles..toss to coat and heat thru, about 1 minute. The hot pasta will cook the eggs so be sure not to overcook or you will scramble the eggs. Serve immediatly with a poached or over easy egg(optional) and additional parsley and parmesan on top. Enjoy!

Steps:

• Bring a large pot of salted water to a boil.
• Heat the butter and olive oil in a large skillet over medium-high heat until the butter is melted and just starting to brown, about 1 minute. Add the mushrooms and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until golden and crispy, about 10 minutes.
• Meanwhile, cook the pasta according to package directions.
• Combine the eggs, 1 cup of the Parmesan and several grinds of black pepper in a large bowl and whisk until well combined.
• Once the pasta is cooked, drain, reserving 1 cup pasta water. Add the pasta to the bowl and toss with tongs to coat. Add the mushrooms, half the pasta water and the remaining cheese, thinning with more water as needed so that the pasta is well coated.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.
• Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.
• Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.

Steps:

• Cook mostaccioli according to package directions. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan., Add the cream, butter, parsley, garlic, pepper sauce and salt to skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions.