Portobello and Leek Carbonara

User Reviews

4.8

12 reviews
Excellent

Portobello and Leek Carbonara

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

I Made This!

Be the first!

Save this

Be the first!

Ingredients

Servings
  • 4 lices thick-cut bacon, chopped
  • 2 leeks, trimmed, cleaned and patted dry
  • 12 ounces baby portobello mushrooms, quartered
  • 1/2 pound Whole Wheat Linguine
  • 2 large eggs
  • 3/4 cup freshly grated Parmesan cheese
Add to Shopping List

Instructions

  1. Bring water for pasta to a boil.
  2. Heat a large skillet oven medium heat and add bacon. Cook until fat is rendered and bacon is crispy – about 6-7 minutes. Remove with a slotted spoon and place on a paper towel to drain. Reduce heat to low.
  3. Add in leeks with a pinch of salt, then toss mushrooms on top. Stir everything together to coat, then let cook until ingredients are softened – about 5 minutes. At this time, throw the pasta in the water to cook – it is really important that the pasta is hot. While the pasta is cooking, mix eggs and cheese together in a large bowl. The mixture will be thick.
  4. As soon as pasta is finished, reserve 1/2-3/4 cup liquid, drain pasta and immediately throw into the skillet. Toss with the leeks and mushrooms to coat, then remove from heat. With a large spoon in one hand, add the egg mixture right on top and immediately begin stirring the pasta together. I usually stir for a good minute or two. At this time if desired, add the pasta water to the skillet to make things a bit more creamy and saucy. Toss in bacon. Serve immediately with extra cheese!

Notes

  • [adapted from Tyler Florence]
Genuine Reviews

User Reviews

Overall Rating

4.8

12 reviews
Excellent

Write a Review

Drag & drop files here or click to upload