mushroom carbonara

Tagliatelle Carbonara with Crispy Mushrooms is the coziest pasta dish for chillier months! It&#x27;s unbelievably flavorful, and uses such simple ingredients. The creamy ribbons of tagliatelle pasta get topped with crispy rosemary wild mushrooms - such an amazing combination of flavors and textures! It&#x27;s the perfect pasta to make when entertaining guests or when you&#x27;re in need of a comforting meal.

Tagliatelle Carbonara with Crispy Mushrooms

eggs

salt

black pepper

bacon,

extra virgin olive oil

wild mushrooms, sliced*

tagliatelle pasta

pasta water*

rosemary

parsley

basil leaves,

In a medium bowl, whisk together the eggs, egg yolks, 1 cup of the parmesan cheese, salt, and pepper, until combined. Set aside.

Heat a large, deep skillet over medium-high heat and add the bacon. Cook for 8-10 minutes, until bacon is brown and crispy. Remove bacon from pan and let drain on a paper towel lined plate. Pour all bacon fat, leaving 1-2 tablespoons in the pan for the mushrooms, into a small bowl or ramekin to use for the sauce later. Set the reserved bacon fat aside. Meanwhile, bring a pot of water to a boil for the pasta and salt the water.

Add 1/4 cup olive oil to the skillet with the bacon fat. Heat over medium-high heat, and once hot, add the mushrooms along with some freshly cracked black pepper. Cook for 12-15 minutes, leaving the mushrooms mostly undisturbed (tossing them only a few times) so that they get deeply golden and crispy. Once they&#x27;re finished, season with salt and stir in the chopped rosemary. Remove mushrooms from pan and set aside in a bowl. Add the bacon fat to the skillet so that it&#x27;s ready for the pasta!

At this point, your water should be boiling. Add your pasta and cook according to package directions, or until just al dente. Remember to reserve your pasta water (I just scoop a bunch out with a large mug or heat-safe glass measuring cup!) Drain pasta, and quickly pour it back into the pan with the bacon fat. Quickly add the egg-parmesan mixture and a splash of pasta water (start with 1/4 cup) and working quickly, toss the pasta, using tongs, to combine it with the mixture to create a creamy &quot;sauce&quot;. Add the remaining 1/2 cup of parmesan and keep tossing until combined. Add a splash or two more of the pasta water if it seems like it needs more moisture. Season with freshly cracked black pepper (you likely won&#x27;t need any salt since bacon and parmesan are salty enough on their own!) and fresh parsley and toss once more. Top with the crispy mushrooms. Serve immediately with extra grated parmesan and fresh basil leaves.

This mushroom carbonara with crispy bacon is a twist on a classic and is ready in just 30 minutes. It makes the perfect easy Italian dinner for busy weeknights or for a fancy date night in!

Mushroom Carbonara Recipe (Ready In 30 Minutes)

lb rigatoni

Baby Bella mushrooms (sliced)

bacon (diced)

Parmesan cheese (finely grated)

olive oil

tsp kosher salt

Fill a pasta pot with water and bring to a boil for your pasta.

In a large saute pan, add your olive oil and your bacon and cook until crispy.

With a slotted spoon, remove the bacon onto a plate and set aside.

In the same pan you cooked the bacon add the mushrooms and cook until lightly golden brown then remove from the heat.

In a large bowl, add your egg yolks along with salt, half of the cheese, and freshly ground black pepper and mix well.

Set aside for now.

Cook pasta until al dente according to the instructions on your pasta box.

Half way through the pasta cooking, take about 1/4 cup of that water out and bring it over to your egg yolk mixture.

Slowly whisk in that hot pasta water to lightly temper your egg yolks so they do not curdle later when added to your hot pasta.

Now, scoop out another 1/4 of your pasta water (in case you need it later) and drain your pasta.

Pour your hot pasta into your large bowl with the egg yolks and quickly pour your pancetta mixture over the pasta and toss well.

Toss for a few seconds letting the pasta drink up the sauce.

If the pasta seems too dry, add a little of that reserved pasta water and toss it again.

Plate into individual bowls with your pasta and add a sprinkle of Parmesan and freshly ground black pepper.

Enjoy!

Jazz up your spaghetti carbonara with golden mushrooms for a light, quick and delicious dinner.

Mushroom Carbonara

lbs spaghetti

100 grams/3.5 ounces bacon or pancetta (or guanciale)

garlic (optional)

mushrooms (sliced)

Parmesan cheese (or Pecorino Romano)

salt and pepper

Cook the pasta according to package instruction in a large pot of boiling water.

Meanwhile mix the egg yolks, one egg and grated Parmesan in a small bowl and set aside for later. Fry chopped bacon or pancetta with 1 whole garlic clove, that&#039;s been slightly crushed, in a pan until the bacon rendered its fat. Remove the bacon to a separate plate and set aside until later. Discard the garlic clove and all fat from the pan but 1 tbsp. Add sliced mushrooms to the pan and cook until golden on medium heat for about 5 minutes, return the bacon to the pan and take it off the heat.

Once the spaghetti is cooked al dente, drain in a colander but keep 1/2 cup of pasta water. Add the spaghetti to the pan with bacon and mushroom and half of the reserved pasta water and lightly toss to combine. Then add the egg and cheese mixture and toss until the pasta is evenly coated with the sauce. Work quickly to prevent the eggs from scrambling. Add the remaining pasta water if the dish looks dry and continue mixing until the pasta is coated with the sauce. Add salt to taste. Serve with more grated Parmesan and black pepper.

I made this last night for my mother in law and my wife.  Everyone loved it.  She My mother in law asked for the recipe.  I also sent the recipe to my son.  This is a keeper.

Tried this last night.  Wonderful recipe.  You were right about removing the garlic, it allowed the parmesan flavour to rule.  This was an easy and fun recipe that will become a staple at our house. Thank you.

This is so simple and the flavor can't be beat. A great dish on any night of the week.

My husband is going to love this dish! Excited to make it for him!

This recipe was SO good!! My entire family loved it and we can't wait to make it again... so much flavor. YUM!!!

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Top 3 mushroom carbonara recipes from across the web

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Mushroom Carbonara

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