Well, is has been while.  I still have been cooking, but lazy with the blog.  Sorry.  I'm back, so get ready!  I made this last night, and it was great!  Nate inhaled it!  If you don't like mushrooms, just double the bacon (or just double it anyway, I only had a little on hand).

3 oz bacon (4 slices), sliced 1 inch thick
3 oz mushrooms (about 5), sliced
1 lb spaghetti
3 eggs
1/2 cup Parmesan or Romano cheese, grated (plus more for serving)
1/2 cup milk or half and half
1 cup peas, thawed
coarse salt
fresh ground back pepper
1/2 cup of pasta cooking water

  1. Set large pot of water to boil.
  2. Cook bacon in medium skillet until crisp (8-10 minutes).
  3. Salt water and cook pasta until al dente.
  4. Remove most of bacon grease and cook mushrooms until browned.  Season with a little salt.
  5. In large bowl, whisk eggs, cheese and milk.
  6. Drain pasta (leave some water clinging to it).  Quickly add to egg mixture.
  7. Add bacon, mushrooms and peas.  Mix.
  8. Season with salt and pepper.
  9. If carbonara is thick, add some pasta water to thin it out.
  10. Serve immediately with extra cheese.