Actually this is just my excuse for not having pancetta/bacon on hand. More or less same technique in making the typical carbonara. More or less. Sautee mushroom ang garlic in olive oil, add some green bell peppers (because I have on hand and it’s near spoiling). Set aside. Beat some eggs, set aside. Boil spaghetti according to preference. Just kidding! Exact 7 minutes is my rule to get pasta al dente. After cooking, drain the pasta, and while still very hot put it back the pan, and add the eggs immediately. The heat from the pasta will cook the eggs. Mix and add the rest of the ingredients. Add parsley on top.
It’s so easy and can be done in 20 minutes. 🙂