Rick's version of Linguini carbonara. (Rick needs to work on his recipe
)
I'd use olive oil instead of bacon grease. And probably pre-cooked bacon. And some mushroom powder.
I haven't tried mushroom powder yet but I'm a big fan of 'shrooms in general so it's just a matter of time. My current umami go-to is nutritional yeast which isn't terribly different from mushrooms. It's cheesy and lends depth and richness to recipes and can even be used as a thickener if your sauce is a little too runny.
I was a wok jockey at a Thai place for a while.
