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Mushroom Pasta alla Carbonara
Created by: Howcan Team
Ingredients
- 12 ounces spaghetti
- 4 slices of bacon, chopped
- 2 cups of sliced mushrooms
- 3 cloves of garlic, minced
- 4 large eggs
- 1 cup of grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons of chopped fresh parsley
Instructions
- In a large pot of boiling salted water, cook 12 ounces of spaghetti according to package instructions. Drain well and set aside.
- In a large skillet, cook 4 slices of chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
- Add 2 cups of sliced mushrooms to the skillet with the bacon fat and cook until golden brown, about 5 minutes. Add 3 cloves of minced garlic and cook for an additional 1 minute.
- In a bowl, whisk together 4 large eggs and 1 cup of grated Parmesan cheese. Season with salt and black pepper to taste.
- Add the cooked spaghetti to the skillet with the mushrooms and bacon fat. Pour the egg and cheese mixture over the spaghetti and quickly toss to combine, ensuring the eggs do not scramble.
- Cook over low heat for 2-3 minutes, stirring constantly, until the sauce thickens and coats the pasta. If the sauce is too thick, add a splash of pasta cooking water to loosen it.
- Remove from heat and stir in the cooked bacon. Sprinkle with 2 tablespoons of chopped fresh parsley and serve immediately.
Pasta alla Carbonara is a classic Italian dish with a rich history dating back to the mid-20th century. It originated in Rome, where it was a favorite among the city's working-class population. The dish is traditionally made with spaghetti, eggs, Pecorino Romano cheese, guanciale, and black pepper. However, some modern variations include the addition of mushrooms, which add a delightful earthy flavor to the creamy sauce. Chefs like Gennaro Contaldo and Antonio Carluccio have popularized this twist on the traditional recipe. Today, you can find exceptional versions of Pasta alla Carbonara with added mushrooms in authentic Italian restaurants across Rome and other regions of Italy. The key to a perfect Pasta alla Carbonara with mushrooms lies in using high-quality ingredients, especially the mushrooms, which should be fresh and flavorful. While the traditional recipe calls for guanciale, pancetta is a popular alternative for those who may have difficulty finding guanciale. It's important to cook the pasta al dente and toss it quickly with the egg and cheese mixture to create a creamy, luscious sauce. Whether you're in Rome or recreating the dish at home, the addition of mushrooms to Pasta alla Carbonara adds a delightful twist to this timeless Italian favorite.
30 min
4
550 calories
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