There’s nothing quite like a cozy bowl of pasta. I grew up eating pounds and pounds of the stuff, and I don’t have it often enough these days. Every time I make it, I wonder why I don’t have it at least once a week. This version combines a few of my favorite things. Sautéed mushrooms, garlicky roasted tomatoes, and bacon. And LOTS of parm. How could you go wrong?
I make these tomatoes pretty often. They’re so wonderful smashed onto some crusty bread, thrown into a salad, served as a topping for chicken with some balsamic glaze, stirred into pasta of course, and even puréed into their own tomato sauce! I’ve even made salsa with them.
The garlic gets sweet and caramelized when roasted, and the tomatoes do too. They develop a sweet richness and they get soft and “burst” in the oven. SO good.
I find it pretty amazing that you can achieve a “creamy” sauce with carbonara, without any cream! It’s just eggs and parm whisked together, and you pour it over the hot pasta and toss! If you’ve never made it, the heat from the pasta cooks the eggs and it creates a luxuriously “creamy” sauce! I also add a little pasta water to add a little more sauciness.
Aside from the creamy sauce, the mushrooms are sautéed in bacon fat. So much deliciousness!
Instead of adding basil to this pasta, which I would normally do, I added fresh thyme! It tastes so wonderful with these flavors. Especially the mushrooms. Thyme reminds me of fall and winter because it’s so often added to cozier, slow-cooked dishes.
LOVE it in this.
This is a perfect Monday meal because it doesn’t take too much effort, and it’s oh-so-comforting. Just what we need to ease into the week!
- 2½ cups cherry tomatoes
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- salt and pepper
- 2 large eggs + 1 egg yolk
- 1 cup grated parmesan cheese + extra for serving
- 1 pound spaghetti
- ½ cup reserved pasta water
- 7 cups (24 ounces) sliced cremini mushrooms
- 8 slices bacon, chopped
- 2 teaspoons chopped fresh thyme + extra for topping
- chopped flat-leaf parsley for topping
- Preheat the oven to 400℉. Line a rimmed baking sheet with parchment. Add the tomatoes, garlic, olive oil, salt, and pepper, and toss to combine. Roast for 20 minutes or until tomatoes have bursted and are juicy.
- In a medium bowl, whisk together the eggs, egg yolk, parmesan cheese, and some freshly ground black pepper until smooth. Set aside.
- Heat a large, deep skillet to medium-high heat and add the bacon. Cook for 8-10 minutes, until bacon is brown and crispy. Remove bacon from pan and let drain on paper towels.
- Bring a pot of water to a boil for the pasta and salt the water.
- Discard a few tablespoons of bacon fat, leaving a few tablespoons in the pan to sauté the mushrooms. Add the mushrooms and cook, stirring frequently, for 8-9 minutes until golden on the edges. Leave the mushrooms on low heat.
- Once pasta is cooked, reserve ½ cup of pasta water (I just scoop mine out with a mug), drain, and quickly pour it back into the pan with the mushrooms. Pour the egg/parmesan mixture into the pan and working quickly, toss the pasta to combine it with the egg/cheese mixture to create a creamy "sauce". Add a few splashes of the pasta water if it seems like it needs more moisture.
- Add the thyme and reserved bacon and toss to combine. Serve with extra parmesan cheese, extra chopped fresh thyme, and chopped flat leaf parsley.