Trappas Carbonara

Serves 4


500 g spaghetti
6 strips bacon, chopped
4 tbsp unsalted butter
4 tbsp all-purpose flour
2 cups dry white wine
4 cups heavy cream
4 tbsp Parmesan cheese
2 cups mushrooms, chopped
2 tbsp onion powder
2 tbsp garlic powder
1 tsp olive oil
Pinch salt and pepper



4 fresh organic eggs yolks
Parmesan cheese



In a medium sized pot, boil 1.5 gallons of water with a teaspoon of salt and olive oil. Once it reaches a rolling boil, add pasta and cook until al dente. Strain and set aside. Put a large pan on medium heat, add bacon while stirring constantly to prevent burning. Once crisp, remove bacon from pan and set aside. Add butter to the pan; then stir in flour slowly to make a roux. Deglaze with white wine and simmer until alcohol has evaporated. Add heavy cream, cheese, mushrooms and seasonings then simmer until everything is a smooth and creamy consistency. Adjust seasoning if needed. In a large pan, toss pasta with sauce and bacon then share equally amongst 4 plates. 


To Serve:

Top Carbonara pasta with an egg yolk and sprinkling of Parmesan on each plate.



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