Shimeji mushrooms (or any mushrooms of your choice)
★ Parmesan cheese (grated)
a small amount
Coarsely ground black pepper
a small amount
Pasta cooking water
2 to 5 tablespoons
Boil the spaghetti in plenty of 1% salt water. (Drain the pasta a bit earlier than the cooking time indicated on the package, so it's al dente.)
Cut up the additional ingredients. Make the ★ egg mixture. Beat the egg with a whisk until it's creamy, and mix in the Parmesan cheese.
Cook the bacon in a frying pan until it's crispy. Add 2 to 3 tablespoons of the pasta cooking water. Add the mushrooms and any other vegetables, and sauté them.
Put the cooked spaghetti in the frying pan and mix well with the other ingredients. If there is not enough pasta water, add 1 to 2 more tablespoons.
Take the frying pan off the heat, add the egg mixture and toss quickly so that the egg doesn't set. Keep putting the frying pan on and off the heat (set to low) until the egg is creamy.
Taste, and see if the seasoning is just right. Transfer to a plate, add some coarsely ground black pepper to taste, and enjoy.
Here I used pork belly. If you're using pork belly instead of bacon, you should salt it beforehand. Pork belly will increase the calorie count a bit.
With these ingredients, 1 serving has 709 kcal. If you just use mushrooms (and no pork belly or bacon), it has about 547 kcal.
Story Behind this Recipe
I usually don't stock fresh cream or pancetta, so I like carbonara that can be made with everyday ingredients I have in my kitchen. I tried using milk instead of the pasta cooking water, but I prefer the egg-only version (using the cooking water) since it tastes more authentic to me.
Fat will come out of the bacon or pork belly, so no oil is added to the frying pan. (I used a non-stick pan.) There's salt in the cooking water, bacon and Parmesan cheese, so add salt at the very end while tasting. Onions sweeten the sauce, so I recommend adding mushrooms or asparagus, etc. instead.