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.
Similar Recipes
-
-
Sweet Potato and Mushroom Carbonara Sweet Potato and Mushroom Carbonara
I love cheese (even the processed kind), so I wanted to make a recipe that highlighted its flavors.The sweetness of the onion is a key in this recipe. Please cook them from start to finish over low-medium heat.To bring out the umami of the ingredients, the only seasoning used is salt.When I tried using cheese with a lower fat content, even though it was meant to be healthier, I felt like adding add a little honey and soy sauce. For 3 to 4 servings. Recipe by ayureo
-
Mushroom Carbonara Pasta with Mustard Mushroom Carbonara Pasta with Mustard
Something I thought of after receiving some Maille mustard for taste testing.Be sure to render the bacon.Once you've added the pasta to the bowl, toss quickly!You don't need the lemon juice, but it gives a fresh aftertaste.I didn't use Parmesan cheese (powered cheese) since it would detract from the fragrance of the mustard and mushrooms, but you can add it if desired. For serving 2. Recipe by noriran -
-
Spaghetti Alla Carbonara Spaghetti Alla Carbonara
I've always liked carbonara, and I was a bit surprised to learn later on that the original Italian recipe uses no cream but only eggs. Normally the recipe uses guanciale or pancetta but finding either in this time of quarantine has proved impossible so I just used plain old bacon. This also includes my canonical method for cooking bacon. 🇮🇹🍝
-
Spaghetti Carbonara Spaghetti Carbonara
#myitalian #worldonplateCarbonara is an Italian pasta dish from Rome. The ingredients consist of pancetta / guanciale (or can be replaced with smoked bacon), egg / egg yolk mixed with hard cheese such as Parmesan or Pecorino Romano and black pepper. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Which kind of pasta would you prefer?If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel
-
Silky Carbonara Silky Carbonara
This recipe is quick and super simple. Enjoy it with a glass of wine.
reebsclark -
-
-
Chicken Carbonara Chicken Carbonara
My husband was sad that all of the closest Quiznos were either turned into Subways, or simply closed. He really liked the Chicken Carbonara Sub. I took a few recipes and put them together to make his favorite sub a pasta dish. He no longer craves Quiznos.
-
Easy Carbonara Easy Carbonara
Usually, carbonara is made with cheese, black pepper, eggs, and panchetta (salted pork), but I decided to make it simply with things at home.I have listed an egg yolk, but you could also use a whole egg. However, make sure to use a small egg if you're using it whole.Adjust the amount of salt for the final seasoning, depending on the saltiness of the bacon. For 1 serving. Recipe by FarmersK
More Recipes
Comments