Bacon and Ham Carbonara
12 oz. fettuccine pasta
8 slices of bacon, cooked until crispy
2 cups diced ham
2 cloves garlic, minced
4 cups milk
¼ cup cornstarch or all-purpose flour
1 cup shredded Parmesan cheese
2 4 oz. cans sliced mushrooms, drained (optional)
Salt and pepper, to taste
In a large skillet, cook bacon until crispy. Remove from pan and drain on a plate covered with paper towels. When cool, crumble and set aside. Drain all but 2 tablespoons bacon grease from skillet.
Add ham and garlic to bacon grease and cook, stirring often, for 2 minutes.
Transfer to a large pot, and set aside.
Cook pasta according to package directions. Drain, keep warm.
In a mixing bowl, whisk together milk and cornstarch. Add to the pot and cook over medium heat until thickened, stirring often. Once thickened, add Parmesan cheese, bacon and mushrooms (if using) and cook and stir until the cheese is melted. Season with salt and pepper, as desired, if needed. Serve over cooked fettuccine.
