Mushroom carbonara. Toss mushrooms and ¼ cup extra-virgin olive oil once in pan to coat in oil. Mushrooms take the place of the traditional cured pork in this vegetarian carbonara recipe—but fear not, the dish does not lack depth of flavor! Bring a large pot of lightly salted water to a boil.
Using a slotted spoon, remove to paper towels to drain. Rich creamy pasta tossed with mushrooms and fresh parsley. A classic spin on carbonara with mushrooms for an earthy twist. You can cook Mushroom carbonara using 9 ingredients and 6 steps. Here is how you cook that.
Ingredients of Mushroom carbonara
- You need 8 slices of thick cut bacon, chopped into 1/2 in slivers.
- You need 1 tbsp of freshly cracked black pepper (large grind).
- Prepare 1 of medium onion, chopped.
- You need 1 lb of mushrooms of your choice, thinly sliced.
- You need 1 lb of dry spaghetti noodles.
- You need 2/3 cup of grated pecorino romano.
- You need 2/3 cup of grated parmesan.
- It's 4 of large egg yolks.
- It's Handful of fresh Italian parsley, chopped.
Carbonara by nature is a simple dish made with few. In this easy gluten-free weeknight dish, mushrooms and pasta are cloaked in a creamy sauce made from eggs and cheese. A shower of fresh basil makes an aromatic finish. A small quantity of pancetta is used for an extra punch of savory flavor, but if you'd prefer to make a vegetarian dish, you can substitute olive oil instead.
Mushroom carbonara step by step
- Put a large pot of salted water on high heat..
- 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..
- 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..
- When the salted water reaches a boil, drop in the pasta. Keep an eye on the sauce and stir it occasionally to prevent burning..
- When the pasta is a minute from being cooked, drag it into the pan of mushrooms. Reserve some of the pasta water..
- 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..
This quick mushroom carbonara pasta dish is the perfect midweek supper - speedy, scrumptious and comforting. Stir in the spinach and stir until the leaves are just wilted. Remove from the heat and season well with salt and pepper. Beat the eggs with the cream, half the Parmesan, seasoning and nutmeg. Bring a large pot of lightly salted water to a boil.
