Mushroom carbonara
This recipe includes a tip I picked up a few years ago, which keeps the eggs from scrambling accidentally. The result is a smooth, rich sauce without lumps.
Mushroom carbonara
This recipe includes a tip I picked up a few years ago, which keeps the eggs from scrambling accidentally. The result is a smooth, rich sauce without lumps.
Cooking Instructions
- 1
Put a large pot of salted water on high heat.
- 2
Add the bacon to a large pan on high heat. Fry until the bacon is crispy but still has a little chew, about 5 minutes.
- 3
Add the black pepper and onions to the pan of bacon and fry 2 minutes. Add the mushrooms. Turn the heat to medium-low while you finish the noodles and sauce.
- 4
When the salted water reaches a boil, drop in the pasta. Keep an eye on the sauce and stir it occasionally to prevent burning.
- 5
When the pasta is a minute from being cooked, drag it into the pan of mushrooms. Reserve some of the pasta water.
- 6
In a large bowl, whisk together the egg yolks and cheeses. Add enough cold water to thin the mixture to the consistency of runny pancake batter. Stir it quickly into the hot pasta to coat the noodles. If they still seem too thick, add a splash of pasta water. Toss in the parsley before serving.
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