Pasta Carbonara
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Serves: 4 servings
 
What You'll Need
  • ½ box pasta (cooked according to instructions, reserving ½ cup of the cooking water)
  • ½ cup reserved pasta cooking liquid
  • 2 tbs. olive oil
  • 4 garlic cloves (minced)
  • ¼ cup. parmesan
  • 2 eggs
  • 2 basil leaves
  • 10 mussels (cleaned)
Instructions
  1. Boil a pot of water and season with 2 tsp. salt. Add the uncooked pasta and cook according to box instructions.
  2. Once cooked, reserve ½ cup of the cooking liquid, then drain.
  3. Set aside.
  4. In a large pan, add the olive oil and half of the garlic and warm over a medium heat.
  5. In a small bowl, whisk together the eggs and parmesan.
  6. Add the cooked spaghetti to the pan along with the egg mixture and toss together (be sure to keep the temp around medium-low to ensure that you don't end up with scrambled eggs).
  7. Once the pasta is ready, add 2 more cloves of minced garlic to the pan and warm then add the mussels along with about 1 cup of water. Heat over a medium temp for about 5 minutes until all of the mussels have opened.
  8. Serve the pasta with the mussels and a sprig of fresh basil!
  9. *This keeps extremely well in the fridge
Recipe by The Blonde Chef at https://www.theblondechef.com/pasta-carbonara/