Colorful Carbonara Pasta

By á-5765

This makes a substantial dinner entree. The tossing and mixing of carbonara makes a showy presentation at the table for family or guests.

Ingredients

• 1 mild Italian sausage or 3 slices bacon (diced) or 3 tablespoons butter or margarine
• 1/2 pound mushrooms, sliced (optional)
• 1 large onion, chopped
• 2 cloves garlic,
• 2 teaspoons dry basil
• 1/2 teaspoon pepper
• 1/4 cup melted butter or margarine
• 6 eggs, beaten
• 1 1/2 cups grated Parmesan cheese
• 2 cups lightly cooked or thawed frozen peas or whole kernel com
• 1 raw carrot or zucchini,coarsely shredded
• 1 cup lightly packed chopped parsley
• 1 pound spaghetti or other noodles
• boiling salted water

Details

Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

You can assemble most of the ingredients ahead, arranging the items you'll need at the table. Just before serving, cook the noodles and bring them to the table.

If using sausage, remove casings and crumble meat.

In a wide frying pan over medium heat, stir together the bacon or sausage, mushrooms, onion, and garlic.

Cook until bacon is crisp, sausage is lightly browned, or onion is limp.
Drain off all but 2 tablespoons drippings.

Stir in the basil and pepper; keep warm or reheat gently before serving if cooked ahead.

Place the melted butter, eggs, and cheese in separate containers to bring to the table.

Also measure out peas, shred carrots, and chop parsley.

Shortly before serving, cook the noodles in boiling salted water as package directs; drain well and turn into a serving dish.

Top with the mushroom mixture, parsley, peas, and carrot.

At the table, quickly mix the melted butter into the noodles and vegetables to blend, lifting pasta with two large forks.

Quickly pour in the eggs and continue to mix, lifting and mixing the pasta to coat well with the eggs.

Sprinkle in the cheese and mix again.