Spaghetti alla carbonara with mushrooms
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
2
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Calories
951 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti alla carbonara with mushrooms
Description
Spaghetti alla carbonara with mushrooms brings together the richness of bacon, garlic, and pecorino in a silky sauce with the earthiness of fresh mushrooms. The bacon is crisped first to render fat and flavor, which is then used to sauté garlic and mushrooms until tender and concentrated. The pasta cooks separately until just firm.
The key to the sauce is blending beaten eggs with grated pecorino cheese and tossing it immediately with the hot pasta, along with reserved pasta water, to form a creamy coating that clings to each strand without curdling. The final dish has a balanced combination of salty, savory, and umami flavors with a varied texture from crisp bacon and soft mushrooms.
This pasta is best served immediately to enjoy the sauce’s creamy consistency and the contrast of textures. Adding additional pasta water can help adjust sauce thickness as needed while plating.
Ingredients
- 6 oz Bacon or traditionally guanciale, prosciutto another option or can use a blend, smoked
- 8 oz spaghetti or linguini
- 1 clove garlic finely chopped
- 4 ½ oz mushrooms sliced
- 2 egg
- ½ cup pecorino cheese approx, freshly, grated lightly packed - can also use parmesan
Instructions
- If not already cut, dice the bacon/guanciale/pancetta into relatively small pieces.
- Warm a skillet or other relatively large, open pan and put the bacon in to cook, stirring now and then as it browns. Cook for a good 5min or so until it is starting to crisp.
- Meanwhile cook the spaghetti according to the packet instructions, ideally al dente.
- Remove the bacon from the pan and place on kitchen paper to drain.
- Add the garlic and mushrooms to the pan with the rendered bacon fat and cook until tender - increase the heat if need be to remove excess liquid.
- Whisk the eggs and add the grated parmesan/pecorino so it is well mixed through.
- Drain the pasta once it is cooked, reserving some of the pasta water.
- Remove the mushrooms from the heat and add back the bacon and add the pasta.
- Pour over the egg mixture along with a little pasta water and mix through quickly so that it coats the pasta and cooks but without making scrambled eggs. Add a little more pasta water as needed to form a slight sauce but without being runny.
- Serve with a little more cheese on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 951 kcal
% Daily Value*
| Calories | 951kcal | 48% |
| Carbohydrates | 89g | 30% |
| Protein | 41g | 82% |
| Fat | 46g | 71% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 245mg | 82% |
| Sodium | 935mg | 39% |
| Potassium | 706mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 314mg | 31% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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