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Linguine alla Carbonara with Mushrooms
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Calories: 768 kcal
Course:
Main Course , Dinner
Cuisine:
Italian
Ingredients
- 1 pound pasta 1 pound Linguine pasta
- 1 yellow onion 1 sliced in small pieces yellow onion
- 2 tbsps unsalted butter 2 tablespoons unsalted butter
- 7 ounces Bacon 6 to 8 ounces sliced in 1/4 inch strips bacon
- 0.5 cup white wine 1/2 cup white wine
- 6 ounces mushrooms 6 ounces stem removed and thinly sliced mushrooms
- 2 eggs 2 egg(s)
- 3 tbsps Parmesan Cheese 3 tablespoons finely grated parmesan cheese
Instructions
- In a large frying pan over medium-high heat, cook the onions with the butter until the onions are translucent. Add the bacon and the mushrooms and cook until all the mushrooms juices are evaporated. Add and the wine. Lower the heat and let it cook for a couple of minutes.
- In a large serving bowl, beat the 2 eggs with salt (not too much) and the pepper. Add the Parmigiano and incorporate well.
- Meanwhile in a large pan, boil the water with salt. Cook the pasta al dente and drain. Immediately pour over the egg mixture and mix well. Add the bacon-onion-mushrooms and wine sauce and mix well. Serve hot.
Cup of Yum
Nutrition Information
Calories
768kcal
(38%)
Carbohydrates
90g
(30%)
Protein
26g
(52%)
Fat
30g
(46%)
Saturated Fat
11g
(55%)
Cholesterol
132mg
(44%)
Sodium
432mg
(18%)
Potassium
578mg
(17%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
340IU
(7%)
Vitamin C
2.9mg
(3%)
Calcium
90mg
(9%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 768
% Daily Value*
| Calories | 768kcal | 38% |
| Carbohydrates | 90g | 30% |
| Protein | 26g | 52% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 132mg | 44% |
| Sodium | 432mg | 18% |
| Potassium | 578mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 90mg | 9% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.