Spaghetti Carbonara Bacon & Jamur (Creamy Bacon & Mushroom Spaghetti Carbonara)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 300 gr Spaghetti, 100 gr Jamur Champignon-iris2

• 4 Kuning telur+1 Telur-kocok lepas, 3 sm Mentega

• 150 gr Bacon asap/Daging asap-iris2, 80 ml Krim

• 3 st Peterseli cincang, 1 st Lada hitam bubuk

• 1 sm Olive oil, 3 liter Air+1 sm Garam kasar

• 2 Bawang putih-cincang halus, 3 st Parmesan

• 70 gr Keju Pecorino parut/Grana Padano

Cara membuat

• Didihkan air+garam di panci besar. Masak spaghetti di air mendidih itu selama ± 10 menit (sampai al dente)

• Sementara itu, tumis bacon&daging asap & jamur dengan mentega di pan hingga jamur matang. Masukkan olive oil & bawang putih, tumis hingga bawang putih kekuningan saja. Matikan api & sisihkan.

• Masukkan keju2 ke dalam telur, aduk. Beri lada, krim & peterseli. Aduk hingga lembut.

• Tiriskan spaghetti, tetapi simpan 3 sm air rebusannya. Aduk air tersebut dengan adonan telur sampai creamy. Masukkan spaghetti ke pan lalu campur dengan tumisan. Tuang masuk adonan telur ke pan, lalu aduk cepat hingga rata selagi panas.

• Untuk membuat Spaghetti Carbonara Italy yang asli (penggunaan Guanciale/Pancetta-daging babi yang sudah diproses, tidak bisa diganti), silakan klik di link berikut: Italian Spaghetti Carbonara.

Ingredients

• 300 gr Spaghetti, 100 gr Champignon-sliced

• 150 gr Smoked Bacon/Smoked Beef-sliced

• 3 tbsp Butter, 1 tsp ground Black pepper

• 4 Egg yolks+1 Egg-beaten, 80 ml Cream

• 2 Garlic cloves-minced, 3 tsp Parmesan

• 3 tsp chopped Parsley, 1 tbsp Olive oil

• 70 gr grated Pecorino/Grana Padano

• 3 lt Water+1 tbsp coarse Salt

Directions

• Bring a large pot of salted water to a boil; put in the spaghetti & cook for ~10 min (until al dente)

• Meanwhile, sauté the bacon & Champignon until the mushroom are cooked. Add in olive oil & garlic; cook & stir just until the garlic are golden. Turn off the heat & set it aside.

• Mix all cheeses with the eggs well. Whisk in cream, ground pepper & parsley until it smooth.

• Drain spaghetti but save 3 tbsp of the water. Put that water into the egg mixture & mix until it’s creamy. Add the spaghetti into the pan; mix it well with sautéed mushroom-bacon. Pour egg mixture into the pan & mix it well quickly while everything still very hot.

• To make the real Italian Spaghetti Carbonara (using Guanciale/Pancetta-cured pork is a must), please click on this link: Italian Spaghetti Carbonara.

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