I know, I know, this is not a traditional carbonara but some of the ingredients and couple of the cooking steps are from the original recipe!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Mushroom Carbonara
Servings: 5 People
Ingredients
- 500 g Linguine
- 5 Egg Yolks , 1 of them with the white
- 2 tbsp EVOO , Extra Virgin Olive Oil
- 1 Shallot , finely minced
- 2 Cloves Garlic , minced
- 300 g Small Porcini Mushrooms , thickly sliced
- 150 g Shitake Mushrooms , thickly sliced
- 40 g Unsalted Butter
- 75 ml White Wine
- 80 g Pecorino Cheese , grated
- 2 tbsp Fresh Parsley , roughly chopped
- 4 Litres Water
- ¾ tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- In a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1½’. Reserve 1 cup of cooking water.
- In the meantime, in a large and deep pan over medium heat pour the olive oil and a minute later toss in the shallots. Cook for about 3’ to soften and add the mushrooms along with the butter.
- Cook the mushrooms for about 10’ and until they softened and get some nice colour and add the garlic. Cook for just 30” and deglaze with the wine. Remove from the heat and keep aside in the pan.
- While cooking the mushrooms, take a medium bowl and lightly beat the eggs along with pecorino cheese, the salt and pepper to create a light cream.
- Strain the pasta and return to the pan with the mushrooms, which is set on very low fire and cook for another minute. Remove from fire, add ½ cup of the reserved pasta water and toss to cool a bit, while stirring add the eggs/cheese mixture, stirring for further 30’’ so as the pasta absorbs the sauce. Add more from the reserved water if required.
- Serve in a deep dish, add some more pecorino cheese, the parsly and freshly cracked black pepper.
