Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, mushroom carbonara. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Toss mushrooms and ¼ cup extra-virgin olive oil once in pan to coat in oil. Bring a large pot of lightly salted water to a boil. This quick mushroom carbonara pasta dish is the perfect midweek supper - speedy, scrumptious and comforting.
Mushroom carbonara is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Mushroom carbonara is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have mushroom carbonara using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mushroom carbonara:
- Prepare 8 slices thick cut bacon, chopped into 1/2 in slivers
- Make ready 1 tbsp freshly cracked black pepper (large grind)
- Take 1 medium onion, chopped
- Get 1 lb mushrooms of your choice, thinly sliced
- Take 1 lb dry spaghetti noodles
- Make ready 2/3 cup grated pecorino romano
- Make ready 2/3 cup grated parmesan
- Make ready 4 large egg yolks
- Take Handful fresh Italian parsley, chopped
For this mushroom edition of the carbonara I decided to keep the bacon in. I love the saltiness it adds to otherwise quite mild tasting dish. But feel free to leave the bacon out and keep this recipe vegetarian. The process for it is very simple.
Steps to make Mushroom carbonara:
- 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.
Get the pasta going in a pot of boiling water. 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. In this easy gluten-free weeknight dish, mushrooms and pasta are cloaked in a creamy sauce made from eggs and cheese.
So that is going to wrap it up for this special food mushroom carbonara recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
