Spaghetti Carbonara Ala Expat

• 6 slices thick cut bacon
• 1/2 cup diced baby portabella mushrooms
• 3 green onions, diced
• 1/4 cup low-fat milk
• 8 ounces pasta, uncooked
• 3 -4 garlic cloves, diced
• 1 1/2 cups grated parmesan cheese
• 1/2 tablespoon crushed red pepper flakes
• 3 eggs, beaten with lots of black pepper

1. cook bacon until just shy of crisp. Drain on paper towels, reserving 1 T grease to saute onions, garlic, mushrooms. Dice or crumble bacon into small pieces.
2. Saute onions, garlic, mushrooms in bacon fat on med to high heat until garlic golden brown and mushrooms cooked, about 5-10 minutes. Add red pepper flakes at last minute.
3. Cook pasta until al dente, approx 7 minutes.
4. Drain pasta, reserving approx 1/4 cup cooking water if not using milk or cream for sauce.
5. Immediately combine beaten eggs, sauteed stuff, liquid, bacon, and cheese with pasta, stirring well. Serve immediately.

bacon, baby portabella mushrooms, green onions, lowfat milk, pasta, garlic, parmesan cheese, red pepper, eggs

Taken from www.food.com/recipe/spaghetti-carbonara-ala-expat-402866 (may not work)