Mushroom Carbonara Pasta with Mustard

Name: Mushroom Carbonara Pasta with Mustard
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Spaghettini; 40 grams Bacon (preferably block bacon); 2 Button mushrooms; 2 Shiitake mushrooms; 1 packet Shimeji mushrooms; 1 Salt; 1 Black pepper; 1 tbsp Olive oil; 1 dash Parsley; 1/4 a lemon's worth of Lemon juice; 2 Egg yolk; 2 tbsp Mustard (I use Maille Dijon Mustard); 40 ml Heavy cream

cookpad.japan @cookpad_jp

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

Something I thought of after receiving some Maille mustard for taste testing.

cookpad.japan @cookpad_jp

Something I thought of after receiving some Maille mustard for taste testing.

Saved

Ingredients

2 servings

200 gramsSpaghettini
40 gramsBacon (preferably block bacon)
2Button mushrooms
2Shiitake mushrooms
1packet Shimeji mushrooms
1Salt
1Black pepper
1 tbspOlive oil
1 dashParsley
1/4a lemon's worth of Lemon juice
"A" ingredients
2Egg yolk
2 tbspMustard (I use Maille Dijon Mustard)
40 mlHeavy cream

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Steps

1

Slice the mushrooms and shiitake into thick pieces. Tear the shimeji into bite-sized pieces by hand. Cut the bacon into pieces around 1cm thick.
2

Boil plenty of water in a large pot, add salt and then the pasta.
3

Combine the egg yolk, mustard, and heavy cream from the "A" ingredients in a bowl and mix. Add a pinch of salt and pepper and set aside.
4

Add olive oil to a heated pan and then brown the bacon. Then add the mushrooms all at once. Season lightly with salt and pepper.
5

Once the mushrooms become tender, turn off the heat and let it sit for a moment.
6

Boil the pasta according to the directions on the package. Drain, then add it to the "A" mixture and quickly toss. Then, add to the pan and mix with the residual heat. Season with salt.
7

Add a bit of lemon juice, transfer to plates and top with parsley to complete.