Clam Carbonara

1 lb (500 g) spaghetti

8 oz (250 g) pancetta, cut in 1⁄4‑inch (0.5 cm) dice

2 cloves garlic, minced

1⁄2 cup (125 mL) diced green bell pepper (1⁄8 inch/3 mm)

8 oz (250 g) cremini mushrooms, sliced (3 cups/750 mL)

1⁄4 cup (60 mL) dry white wine

1 can (5 oz/142 g) baby clams, rinsed and drained (see Tip, below)

4 large eggs

1⁄2 cup (125 mL) half-and-half (10%) cream

1 cup (250 mL) freshly grated Parmesan cheese (2 oz/60 g)

Salt and freshly ground black pepper

1 tbsp (15 mL) finely chopped parsley leaves

1. In a large pot of boiling salted water, cook spaghetti over medium heat until tender to the bite (al dente), 12 to 15 minutes. Drain pasta.

2. Meanwhile, in a 12‑inch (30 cm) skillet over medium heat, cook pancetta, stirring, until it starts to brown, about 5 minutes. Stir in garlic. Add bell pepper and mushrooms. Cook, stirring, until mushrooms release their liquid and start to brown, about 5 minutes. Stir in wine, scraping up brown bits from bottom of skillet. Add pasta and toss briefly until coated and hot. Add clams. Remove from heat.

3. In a bowl, whisk eggs. In a small pan over medium heat (or in a measuring cup on High in the microwave), heat cream for about 1 minute, until scalded (do not allow it to boil). Whisking constantly, gradually add cream to eggs. Whisk in Parmesan.

4. Add egg mixture to hot spaghetti and toss to coat evenly and thoroughly. Season to taste with salt and pepper.

5. Transfer to warm serving bowls. Sprinkle parsley over top and serve immediately.

Tip

You can use larger, meatier clams instead of the baby ones.

Catch of the Day – Substitute tuna, salmon or mackerel for the clams.