A delightful twist on the classic carbonara, featuring a creamy sauce and savory bacon and mushrooms.
Boil the spaghetti in a large pot of salted water until al dente.
Stir the pasta occasionally to prevent it from sticking together.
In a frying pan, cook the bacon until crispy, then add the mushrooms and sauté until tender.
Cook the bacon over medium heat to render the fat evenly.
In a mixing bowl, whisk together the egg yolks, cream, salt, and pepper.
Use room temperature eggs for a smoother mixture.
Drain the pasta, reserving some cooking water, and return it to the pot.
Reserve about a cup of pasta water to adjust the sauce later.
Combine the pasta with the bacon, mushrooms, and sauce, tossing to coat evenly. Add reserved pasta water if needed.
Toss quickly to ensure the sauce coats the pasta evenly without scrambling the eggs.
Serve the pasta on plates, garnished with Parmesan cheese and fresh basil.
Warm the plates before serving to keep the pasta hot longer.
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