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No Butter Pasta Carbonara |
"I made this dish because my mom can't have butter, but she loves pasta carbonara! Hope you enjoy!"
Ingredients :
- 2 quarts water, or more as needed
- 2 tablespoons olive oil
- 2 (16 ounce) packages spaghetti
- 1 (1 pound) package bacon, diced
- 8 ounces sliced crimini mushrooms (such as baby bella)
- 2 scallions (green onions), chopped
- 2 eggs
- 3 cups shredded Mizithra cheese (optional)
- 2 cups shredded mozzarella cheese
- salt to taste
Instructions :
Prep : 15M | Cook : 16M | Ready in : 30M |
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- Bring water and olive oil to a boil in a stockpot over high heat. Break pasta in half and add to water. Cook until pasta is al dente, 7 to 10 minutes.
- Cook bacon in a large skillet over medium heat until fat is rendered, 5 to 7 minutes; do not drain fat. Add mushrooms and scallions; toss to combine.
- Strain pasta; add to bacon mixture. Increase heat to high; toss until pasta is well-coated. Crack eggs into skillet; toss until eggs are cooked through, about 3 minutes. Add Mizithra cheese, mozzarella cheese, and salt; toss just until combined.
Notes :
- Substitute angel hair pasta for the spaghetti, if desired.
- One egg may be used instead of 2 for a lighter texture.
- Cream may be added to the bacon, mushrooms, and chives just before the pasta is added for a richer texture.
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