tagliatelle 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.

Tagliatelle carbonara is a decadent yet very simple rendition of an Italian classic. By using only six ingredients, you can enjoy a lush plate of pasta in just 15 minutes!

Tagliatelle Carbonara

300 g (10.5 oz) tagliatelle

g (1.7 oz) pecorino romano

olive oil

170 g (6 oz) guanciale

Bring a large pot of water to a...

Bring a large pot of water to a boil, salt it, and cook the pasta according to the instructions on the package. If using fresh pasta, keep the water boiling and only add the pasta 2-3 minutes before the sauce is ready.

Meanwhile, heat the olive oil in a large...

Meanwhile, heat the olive oil in a large pan (or skip it if using non-stick) and fry the guanciale or pancetta gently over medium heat for 5 minutes. I sometimes like to add a whole garlic clove to the oil and cook for a minute to infuse some flavour in the oil, but that's entirely optional. If you choose to do that, remove the garlic clove before adding the pancetta to the pan.

Mix the egg yolks with most of the...

Mix the egg yolks with most of the pecorino romano in a bowl and add 1-2 tablespoons of pasta water to dilute the mixture a bit.

When the guanciale is ready, turn off the...

When the guanciale is ready, turn off the heat. Drain the pasta (reserve a cup of water) and add it to the pan. Mix it with guanciale and then pour the egg and pecorino mixture. Toss to coat evenly and add a bit of extra pasta water if needed to make it creamy.

Serve immediately topped with the remaining pecorino cheese...

Serve immediately topped with the remaining pecorino cheese and lots of freshly ground black pepper.

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Tagliatelle Carbonara

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