Pasta carbonara with mushrooms
Prep Time
Price Per Serving
Cooking Mode
1 lb. lb. dry pasta spaghetti, spaghettini, or fettuccini
10 slices bacon, chopped
To taste olive oil
85 g (3.0 oz) oz sliced fresh oyster mushrooms
227 g (8.1 oz) oz sliced fresh café au lait mushrooms
125 g (4.5 oz) oz sliced fresh shiitake mushrooms
4 large eggs
125 mL (½ tasse) cup 35% cream
125 mL (½ tasse) cup grated Parmesan
To taste Chopped flat-leaf parsley (optional)
To taste salt and freshly ground pepper
1 lb. lb. dry pasta spaghetti, spaghettini, or fettuccini
10 slices bacon, chopped
To taste olive oil
85 g (3.0 oz) oz sliced fresh oyster mushrooms
227 g (8.1 oz) oz sliced fresh café au lait mushrooms
125 g (4.5 oz) oz sliced fresh shiitake mushrooms
4 large eggs
125 mL (½ tasse) cup 35% cream
125 mL (½ tasse) cup grated Parmesan
To taste Chopped flat-leaf parsley (optional)
To taste salt and freshly ground pepper
Directions
1Cook pasta in large pot of boiling, salted water according to package instructions. Drain and set aside.
2While the pasta is cooking, fry bacon in a skillet until crispy.
3Spoon off cooking fat if you wish.
4Heat olive oil in a non-stick skillet and fry mushrooms. Set aside.
5Use a fork to mix together the eggs, cream, Parmesan, and parsley in a small bowl. Season lightly with salt and pepper. Set aside.
6Put strained pasta into skillet with bacon.
7Remove skillet from heat and add egg mixture. Stir well until smooth and creamy.
8Divide into warmed pasta bowls. Season well with pepper.
9Top with reserved mushrooms and sprinkle with Parmesan.
10Serve immediately.
11Carbonara pasta isn't the ideal dish for reheating the next day. To make less, you can easily divide this recipe in half.
Tips
1
TIP: Carbonara pasta is best served as soon as it's done, so have all the ingredients on hand before starting.
Disclaimer
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Personal Note
Personal Note