
Portobello and Leek Carbonara
User Reviews
4.8
12 reviews
Excellent
-
Servings
2 to 4
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Course
Main Course
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Cuisine
American

Portobello and Leek Carbonara
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 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
Instructions
- Bring water for pasta to a boil.
- 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.
- 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.
- 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
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