Smoky Mushroom Spaghetti Carbonara
Experience a new twist on a classic dish with this Smoky Mushroom Spaghetti Carbonara. Perfect for mushroom lovers, this recipe brings a delightful smoky flavor to your taste buds while maintaining the creamy goodness of traditional carbonara. Ideal for weeknight dinners or romantic evenings, this dish promises an unforgettable culinary journey.
Prep time: 10 minutesCook time: 15 minutesServes: 4
Ingredients
12 oz spaghetti
4 oz smoked mushrooms, sliced
2 large eggs
1 cup grated Parmesan cheese
4 oz pancetta, diced
2 cloves garlic, minced
1 tbsp olive oil
Salt, to taste
Black pepper, freshly ground, to taste
1/4 cup fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
2. In a large skillet over medium heat, add olive oil and cook pancetta until crispy. Remove and set aside, retaining the fat in the skillet.
3. Add smoked mushrooms and garlic to the skillet, sautéing until the mushrooms are tender and slightly crispy. Remove from heat.
4. In a bowl, whisk eggs and Parmesan cheese together until well combined.
5. Quickly add hot, drained spaghetti to the skillet with mushrooms, and stir to coat in the pancetta fat.
6. Remove skillet from heat and add the egg and cheese mixture, tossing quickly to avoid scrambling the eggs. Add reserved pasta water as needed to achieve a creamy sauce.
7. Stir in crispy pancetta, season with salt and freshly ground black pepper to taste, and garnish with chopped parsley.
8. Serve immediately for best flavor and texture.
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Reheat gently in a skillet over low heat, adding a splash of water or chicken broth to restore creaminess.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
