Mushroom carbonara. 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. Meanwhile, cook the pasta according to package directions.

Using a slotted spoon, remove to paper towels to drain. 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. You can cook Mushroom carbonara using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Mushroom carbonara

You need 8 slices of thick cut bacon, chopped into 1/2 in slivers.
It's 1 tbsp of freshly cracked black pepper (large grind).
It's 1 of medium onion, chopped.
Prepare 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.
Prepare 2/3 cup of grated parmesan.
You need 4 of large egg yolks.
Prepare Handful of fresh Italian parsley, chopped.

But feel free to leave the bacon out and keep this recipe vegetarian. The process for it is very simple. Get the pasta going in a pot of boiling water. Bacon Mushroom Carbonara - This Bacon Mushroom Carbonara is an Italian favorite that will quickly because one of your go to pasta recipes.

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..

Easy to make and positively addictive! 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. A classic spin on carbonara with mushrooms for an earthy twist.