Spaghetti Carbonara – my version

I’ve been craving Italian ever since B came back from her Italy trip in May and gushed about all the food. The one big problem with Italian is the cheese. In my dairy-free household, you can imagine that goes over well. I figured spaghetti carbonara would be fairly easy to make dairy-free. I decided to add my own spin to a delicious dish. Hope you enjoy!

Spaghetti Carbonara, my version
Prep time 5 minutes
Cook time 10 minutes
Serves 2-4

2-4 handfuls spaghetti
1 pack prosciutto, chopped
1/2 onion, chopped
6 white mushrooms, chopped
2 cloves garlic
12 stalks asparagus
2-4 eggs, beaten
1/2 cup Parmesan, optional
Italian parsley, optional

Bring large pot of water to boil; cook spaghetti for approx. 8-10 minutes. Add asparagus a few minute into cook time- boil for approx. 5-7 minutes.

Meanwhile fry onion on olive oil over medium heat until soft. Add garlic and prosciutto, fry 5 minutes. Add mushrooms and fry 5 more minutes.

Drain spaghetti and asparagus, and add to frying pan with prosciutto mix. Add beaten eggs, and stir over medium heat until eggs coat spaghetti and are cooked through. Sprinkle Parmesan immediately before serving. Garnish with parsley if desired.

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