Ground Beef and Mushroom Carbonara

 

12

oz uncooked spaghetti

4

slices bacon

1/2

lb lean (at least 80%) ground beef

1

package (8 oz) sliced fresh mushrooms (3 cups)

1

small onion, chopped (1/4 cup)

4

cloves garlic, finely chopped

1/2

teaspoon salt

1/4

teaspoon pepper

1

cup whipping cream

3

pasteurized eggs, beaten

1

cup grated Parmesan cheese

2

tablespoons chopped fresh parsley

• 1 In 4-quart Dutch oven, cook and drain spaghetti as directed on package. Rinse spaghetti and return to Dutch oven; cover to keep warm.
• 2 Meanwhile, in 10-inch skillet, cook bacon over medium-high heat 8 to 9 minutes, turning occasionally, until crisp. Remove bacon from skillet, leaving drippings in skillet. Drain bacon on paper towel. Crumble bacon.
• 3 In same skillet, cook beef, mushrooms, onion, garlic, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• 4 Pour whipping cream over cooked spaghetti in Dutch oven. Cook over medium-high heat 1 to 2 minutes, stirring constantly, until hot.
• 5 Add beef mixture, bacon and eggs to spaghetti mixture. Reduce heat to medium. Cook 2 to 3 minutes, tossing mixture constantly, until spaghetti is well coated. Stir in cheese. Garnish with parsley.