Pasta Carbonara with Bacon and Mushrooms


It’s great to use different types of mushrooms in this dish. Look for fun, foraged varieties at your local specialty grocer. (Of course, you can always use regular crimini mushrooms, too.) And, for the vegetarians, the dish is amazing without the bacon, as well.

Carbonara with Mushrooms and Bacon (Ingredients)

Carbonara with Mushrooms and Bacon (Ingredients)

Fry Up the Bacon

Fry Up the Bacon

Put on a large pot of water to boil.

Fry up a full pack of bacon – about a half pound. Set aside on a paper towel. Reserve a few tablespoons of bacon grease in the pan.

Sautee the Mushrooms, Shallots and Garlic

Sautee the Mushrooms, Shallots and Garlic

Chop up 3 shallots and sautee them in the bacon grease. Then slice up 2 pounds of mushrooms (if you’re a mushroom freak) or 1 pound of mushrooms (if you’re the general public). Toss them in the pan with a few cloves of smashed, chopped up garlic. Stir frequently over medium heat, and as the mushrooms release their water, add 1/2 cup of white wine. Continue cooking down.

As the mushrooms are cooking, add 4 servings of pasta (linguine and spaghetti work great) to the boiling water.

Whip the Egg Yolks

Whip the Egg Yolks

Separate 2 yolks out from 2 eggs and add the yolks to a little bowl. Add a bit of the pasta water (about 1 tbsp) and whip together.

Drain the pasta when it’s done, put it into the pan with the mushrooms, and then add the egg yolk water mix to the pan as well. Stir to combine.

Carbonara Toppings - Bacon, Flat Leaf Parsley, Parmesan & Garlic

Carbonara Toppings - Bacon, Flat Leaf Parsley, Parmesan & Garlic

Chop up a bunch of parsley, the bacon, and six cloves of garlic. Grate 1/2 cup of parmesan cheese. Plate the pasta, then add the toppings artfully on top.

Ingredients

Carbonara with Bacon, Mushrooms and Flat Leaf Parsley

Carbonara with Bacon, Mushrooms and Flat Leaf Parsley

  • half pound of bacon
  • 3 shallots
  • 6 cloves garlic
  • 1-2 pounds mushrooms
  • 4 servings pasta
  • 1/2 cup parmesan cheese
  • 1 bunch parsley
  • 2 egg yolks
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About Seattle Foodshed

We live in the Pacific Northwest, where we're cultivating our urban garden and eating the fruits (and vegetables) of our labors.
This entry was posted in comfort food, Dinner, Recipe and tagged , , , , , , . Bookmark the permalink.

6 Responses to Pasta Carbonara with Bacon and Mushrooms

  1. Erina says:

    Love carbonara…will definitely give this a try. YUM!

  2. This has my name written all over it! YUM! This looks wonderful and is going on my “to make” list. :-)

  3. Pingback: Delicata Squash Ravioli with Sage Butter | Seattle Foodshed

  4. bali tour says:

    great article
    Thanks for the recipe :)

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