This mushroom and pea pasta cabonara was a last-minute addition to our Thanksgiving menu in the fall. It was whipped up quickly and easily, but it turned out to be my favourite dish! The bacon and cream didn’t weigh down the pasta at all, probably because of all the bright, green peas studding the entire thing. I loved the salty cubes of crispy bacon, the mellow and earthy mushrooms, and the light touch of cream. While I am not the biggest fan of peas, I was able to forgive them this time, because they gave the dish a beautiful sweetness.

This was made without any recipe, but here’s the basic idea.

These are the ingredients that went into our version – use as much or as little as you would like, or for as many people as you’re cooking for.

Bacon (as much as you would want!)
Mushrooms (2 packages)
1 yellow onion
2 cups frozen green peas
3 eggs
2 ounces Parmesan cheese, grated
½ cup whole milk or half and half
1 – 1 ½ pounds egg noodles
Salt and pepper

Slice mushrooms and dice onion(s). Set aside.

Take as much bacon as you would want in your dish – cut into cubes, and sauté, until browned, crispy and crunchy. Remove from pan, but leave all that delicious bacon grease in there.

Saute the onions and then the mushrooms in the bacon fat. Remove.

Combine mushrooms, onion, bacon and frozen peas in a bowl. Set aside.

To make the cream sauce, whisk together the eggs (3 should do it for 4 servings) and grated parmesan cheese. Add ½ cup of cream or half-and-half. Stir and set aside.

Boil salted water; add pasta (I used egg noodles for this one) (between 1 pound and 1½ pounds). Cook until al dente.

Drain pasta – add pasta immediately to the bowl of mushrooms, bacon, peas and onion. Pour in the egg/cream/cheese mixture. Toss with vigour. Season to taste and serve!

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