A visit to NY inspired Carbonara, normally known for it's bacony goodness, but I made this "vegetarian-style", with bacon as a topping/side instead of using the bacon fat as the base of the carbonara. It's so quick and easy, addictingly delicious...but not that good FOR you. Oh well, every now and then is okay!1 C breadcrumbs toasted in 2 T butter + 3 T EVOO + 1/4 C freshly grated parmesan + 1/2 clove fresh garlic + 1 T freshly chopped herbs from the garden (I used a mix of sage, chives and parsley), set aside.
3-4 T rehhydrated chopped porcini mushrooms quickly sauteed in 1 T butter + 2 T EVOO + a healthy shake of hot pepper flakes + 2 cloves minced garlic. Remove and toss in a large bowl with 1 large nicely ripened tomato, diced; 3-4 T freshly chopped herbs. Add another 3-4 T EVOO to the pan and scrape up all the bits of leftover breadcrumb, garlic, etc.
Beat 4 eggs in a bowl with about 1/2 C fresh parmesan and 1/2 C fresh mozzerella (I had monterey jack).
Heat 3-4 strips bacon (I used turkey bacon) in microwave on paper towels to absorb fat until crispy. Allow to cool and crumble.
Drain al dente pasta - do not rinse! - it's okay if there's still some pasta water. Put pasta in pan with oil and toss to coat. Temper egg and cheese mixture slowly with about 1/4 C hot pasta water, then very briskly stir into the pasta making sure the egg doesn't scramble! Heat from pasta will cook the egg.
Toss pasta in bowl with herbs, tomato, and porcinis.
Top with crunchy cheesy breadcrumbs and bacon crumbles. Yum!
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