Monday, April 16, 2012
Ground Beef and Mushroom Carbonara
I love love love Carbonara dishes! It's what I order almost every time I'm at any Italian Restaurant. And when I stumbled across this recipe using ground beef, I had never heard of such a thing and at first I wrinkled my nose. Then as I thought about it, and decided to give it a whirl.
Inspiration: Betty Crocker
1 box Whole Wheat Spaghetti (I recommend 3/4 of the box, or more sauce)
1 lb Ground Beef
1/2 package Sliced Mushrooms
1 Onion, chopped
1 heaping Tablespoon Minced Garlic
1/2 tsp Salt
1/4 tsp Pepper
1 Cup Whipping Cream
1 Cup Parmesan Cheese
1/4+ Cup Fresh Parsley, chopped (I just grabbed some & chopped)
1. Cook pasta according to package directions. When cooked, drain & let sit in pot.
Meanwhile, in a large skillet, cook beef, mushrooms, onion, garlic, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain off fat.
2. Add whipping cream to spaghetti and reheat to med-high heat, stirring constantly. (2ish minutes) Depending on what's larger, combine the beef mixture & spaghetti mixture into the larger pot or skillet, pour in beaten eggs and heat over medium heat, cooking 2-3 minutes, tossing constantly.
3. Add in Parmesan cheese and parsley. Serve hot.
This recipe was incredibly easy, took less than 30 minutes start to finish, very tasty and cheap! And to think it does NOT include a can of soup! It was a hit with the whole family, but I used the whole box of pasta, so the sauce was wicked up by the pasta, making it a little dry. In the future, I'll either double the sauce, or decrease the amount of pasta - but I will make it again for sure!
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