Ingredients for Ground Beef And Mushroom Carbonara
- 1 pound spaghetti
- 4 slices bacon
- Lean Ground Beef
- Fresh Mushrooms
- 1/2 medium onion, chopped
- Garlic Cloves
- Salt
- Pepper
- 1 cup heavy whipping cream
- 3 large pasteurized eggs
- Parmesan Cheese
- Fresh Parsley
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How to Make Ground Beef And Mushroom Carbonara
- Cook 1 pound spaghetti according to package directions. Drain and rinse with cold water.
- Return spaghetti to the pot and cover to keep warm.
- Cook 4 slices bacon over medium-high heat for 8-9 minutes, turning occasionally, until crisp. Remove bacon and drain on paper towels. Crumble bacon once cooled.
- In the same skillet, brown 1 pound ground beef over medium-high heat for 5-7 minutes, breaking it up with a spoon. Add 8 ounces sliced mushrooms, 1/2 medium onion (chopped), and 2 cloves garlic (minced). Season with salt and pepper to taste. Cook until beef is browned and mushrooms are softened.
- Drain any excess grease from the skillet.
- Pour 1 cup heavy whipping cream over the cooked spaghetti in the pot.
- Cook over medium-high heat for 1-2 minutes, stirring constantly, until heated through.
- Add the beef mixture, crumbled bacon, and 3 large pasteurized eggs (lightly beaten) to the spaghetti mixture.
- Reduce heat to medium and cook for 2-3 minutes, tossing constantly, until the spaghetti is well coated and the eggs are cooked through but still creamy. (Do not overcook!)
- Stir in 1 cup grated Parmesan cheese.
- Garnish with fresh parsley (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
9g
Fat
83g
Carbs
15g
