By Plate This
1/4 cup Bibimbud
2 egg yolks
1 whole egg
1/4 cup cream
1/4 cup parmesan cheese, grated
1 tbsp. cooking oil
1 cup bacon, chopped
1 cup shitake mushrooms, sliced
2 tbsps. garlic, minced
1/4 cup leeks, sliced
Bring a large pot of heavily-salted water to a boil. Cook spaghetti according to package instructions. Right before draining the noodles, reserve 1 cup of pasta water for loosening up the carbonara sauce later on.
Simultaneously, combine eggs, cream, Bibimbud sauce and parmesan cheese in a separate bowl.
In a large pan, heat up oil then fry bacon until fat is rendered and lightly browned. Add in mushrooms and garlic. Sauté until soft and fragrant.
Mix in the cooked spaghetti noodles. Turn off the heat, then toss in the eggs and Bibimbud sauce mixture. Make sure to coat the noodles well. The residual heat from the pan and the noodles will cook the eggs and thicken the sauce further.
Season with salt and pepper to taste and loosen up with pasta water as needed. Garnish with sliced leeks and extra parmesan cheese.