Mushroom Carbonara with Gruyere and Hazelnuts
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
499 kcal
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Course
Main Course
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Cuisine
Italian
Mushroom Carbonara with Gruyere and Hazelnuts
Description
This Mushroom Carbonara recipe starts by frying cubed pancetta until crisp, which adds a salty foundation. Thinly sliced baby bella mushrooms and sage are sautéed until lightly browned, imparting earthy and herbal notes. Freshly grated Gruyere cheese is blended with whole eggs and yolks, later tempered with reserved pasta water to form a smooth sauce. The cooked fettuccine is combined with the mushroom and pancetta mixture, then coated off heat with the egg and cheese mixture to avoid curdling. Toasted chopped hazelnuts sprinkled on top add a contrasting crunch and a subtle nutty flavor that complements the creamy, cheesy pasta.
This dish offers a rich and satisfying meal that stands well on its own, perfect for a lunch or dinner. The balanced texture from the creamy sauce, tender mushrooms, and crisp pancetta, accented by crunchy hazelnuts, makes it enjoyable without additional sides.
Toasting the hazelnuts is a key step to unlock their flavor; this can be done in a 350°F oven for 10-15 minutes, stirring occasionally. Using reserved pasta water to loosen the sauce helps achieve the right creamy consistency without overheating the eggs. Serve promptly to retain the sauce's smoothness.
Ingredients
- 4 ounces pancetta cubed
- 1 Tbsp olive oil
- 8 ounces baby bella mushroom sliced
- 2 Tbsp sage finely sliced
- 4 ounces gruyere cheese freshly grated (about 1 cup), plus extra for topping
- 3 large egg yolk
- 1 large egg
- 1/2 lb Fettuccine pasta
- 1/2 cup hazelnuts toasted and chopped
Instructions
- Cook pasta to al dente, reserving about 1 cup of pasta cooking water.
- Meanwhile in a large skillet, add the olive oil and pancetta. Cook until the pancetta is crispy.
- In a small bowl, whisk together the egg yolks and the egg. Add the grated gruyere cheese.
- Add the mushrooms and sliced sage to the pan and continue to cook until the mushrooms are lightly browned, about 5 minutes.
- To assemble, add the hot pasta and the toasted hazelnuts to the pan with the mushrooms and the pancetta and toss to combine.
- Whisk a little of the hot pasta water into the egg and cheese mixure to temper and loosen it. Off the heat, pour the egg and cheese mixture into the skillet and toss everything quickly to avoid scrambling the egg. Add anywhere from 1/4 cup to 1 cup of reserved pasta water as you're tossing to create a silky sauce that clings to the pasta.
- Serve immediately topped with more grated cheese. So good :)
Notes
- Toast hazelnuts in a 350°F oven for 10-15 minutes, stirring once or twice to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 499kcal | 25% |
| Carbohydrates | 21g | 7% |
| Protein | 21g | 42% |
| Fat | 38g | 58% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 212mg | 71% |
| Sodium | 403mg | 17% |
| Potassium | 484mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 489IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 359mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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