If you’re a fan of earthy flavors and a touch of luxury, this Truffle Mushroom Pasta Carbonara is your new go-to dish. It's a delicious twist on the classic carbonara, bringing the rich aroma of truffles and savory mushrooms to the forefront.
Spaghetti is our pasta of choice, holding the sauce beautifully and offering a classic texture. Cremini mushrooms add an earthy depth, complementing the truffle oil perfectly. Speaking of which, truffle oil is the star of this show, introducing a luxurious aroma and flavor. Eggs bring the silkiness we love in a carbonara, while Pecorino Romano cheese offers a salty, robust flavor that ties everything together. Pancetta adds a crispy, savory touch, and garlic infuses the dish with warmth. Finally, a bit of salt and black pepper rounds everything off, with parsley providing a fresh garnish.
This pasta is a star on its own but pairs beautifully with a light green salad dressed in lemon vinaigrette. A chilled glass of crisp white wine, like a Chardonnay, complements the truffle flavor wonderfully.
Start by cooking your spaghetti according to the package directions until it’s al dente. You want it to have a slight bite because it will cook a bit more in the sauce. Drain it well and set it aside for a moment.
Grab a large skillet and heat up some olive oil over medium heat. Toss in the garlic and sauté until it releases its fragrant aroma—this should take just about a minute. Add the pancetta next, cooking until it turns nice and crispy. Once done, remove it from the skillet and keep it aside.
In the same skillet, add the truffle oil and let it heat up. Add the sliced mushrooms and cook them until they're tender and have absorbed the truffle oil’s rich flavor.
While the mushrooms are cooking, whisk together the eggs and Pecorino Romano cheese in a bowl until well combined. This is your creamy sauce base.
Now, lower the heat and add the cooked spaghetti to the skillet. Pour in the egg and cheese mixture, tossing everything together quickly to coat the pasta thoroughly. The residual heat will cook the eggs just enough without scrambling them, creating a luscious, silky sauce.
Add the crispy pancetta back into the mix, along with the cooked mushrooms. Toss everything together to combine. Season with salt and black pepper to taste. Before serving, sprinkle with parsley for a pop of color and freshness.
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