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A beautiful pasta with some marvellous mushrooms on the side, a delightful combination from the kitchens of  sythrawolf

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So A LOOOOOOOOOONG time ago I said I would start posting some of the foods I cook. Well here is the first one.

Pasta Carbonara
- Serving size for 3 people

3/4 Pound dry spaghetti pasta
1 T Olive Oil
1/4 Pound Pancetta
3 Large eggs
1 to 1/2 cups Pecorino cheese
Ground Black Pepper
Himalayan Salt
3/4 cup freshly chopped Parsley

Stuffed Mushrooms
- Serving size 3 people

1 Large crate BIG mushrooms ( about 16 - 18 oz )
1 Box of corn bread stuffing
2 T Mozzarella cheese

Utensil's used:

2 small bowl
Tongs
Large cooking bowl
Large frying pan
Small frying pan
Cutting board
Knife
Baking dish
Measuring cups
Measuring spoons

Now to start I began with making the mushrooms as they need to bake while cooking the Carbonara.

Make the stuffing how it says on the package on the STOVE top only. ( It takes about 8 minutes for mine ) Take it off heat and stir in your Mozzarella cheese, before setting the whole mixture aside to cool only SLIGHTLY.

Preheat the oven to 375 F

Wash all of your mushrooms, and pull out their stems, set the stems aside in a small frying pan. Place the de- stemmed mushrooms into a container of cold water and let set while you fill up a big pot of water for your pasta. Get that started. Put it over high heat ( it should have a LOT of water in it almost full. Add about a t of the H Salt to the water)

Now return to your mushrooms and drain them, make sure no water is left inside of them, before putting them into a backing pan ( I used glass ) and start filling them up with the stuffing, push as much as you can in each one. With the left over stuffing, top each mushroom off so it is over flowing. ( Like the picture )

Set these into the oven. ( I did not oil my pan since I was using glass, you may need to lightly oil your pan if using metal )

Now dice your parsley up and set into a bowl, then cut your Pancetta into small cubes. You want them to be about half the size of your thumb nail. Pour your olive oil into your skillet, and put the Pancetta in, fry it up until it is golden brown and crispy. ( About halfway through this your pasta should have been added to the water and be about done - Cook the pasta for about 9 minutes )

Add pepper to the Pancetta, mix it well. Once your pasta is cooked, use tongs and pull the pasta out, putting it into your pot. DO not DRAIN the water. Stir the pasta in with the meat, keep stirring, add in some of the pasta water to make it just a bit watery ( you will start to see a slight cream begin from the starch of the pasta, water and pancetta. If you do not yet, don't fret. ) Keep stirring, adding in the parsley , stir a bit longer, adding more water if need be. Let it sit for a few moments while you break the eggs into a bowl and add the cheese into the egg's mix together fully.

Turn off the heat on your pasta and pancetta and mix in the egg cheese mixture. VERY IMPORTANT!! KEEP stirring. Never stop during this part. You don't want the eggs to scramble. If need be, add more of the pasta water to make a sauce ( at this point you will start to see the crème being born more fully)

After the egg mix is fully mixed in and looks very creamy and saucy , turn the heat back on and KEEP stirring. This part is to help cook the egg enough to cut the worry of any bacteria out. Again if you need to add more pasta water.. keep stirring for 2-6 minutes.

Turn off heat, set aside, and pull out your mushrooms ( they should be done, as the above process should take about 20 - 30 minutes )

Dish up your food with your favorite crisp bread, and or a glass of wine ( if your old enough for it ^.^ Or bubbling cider ) And enjoy!

( For the mushroom stems in the small frying pan, I fry them up in a bit of butter and pecorino cheese and toss them on what ever I like. Baguette bread, other pastas for alter..ect.)

Also.. I apologize for the bad photo >.< had to use my phone.

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Allergy warning – recipe contains dairy & egg products