Pasta Carbonara with Champignons
4 servings
25 minutes
Mushroom carbonara pasta is an original interpretation of the classic Italian dish from Lazio. Traditional carbonara is famous for its rich creamy-egg texture and salty bacon flavor, but the addition of mushrooms brings a delicate mushroom aroma and depth of flavor. The creamy parmesan sauce envelops the spaghetti, creating a harmonious blend of tenderness and spiciness. This dish is perfect for a cozy family dinner or an elegant gathering. When serving mushroom carbonara, it's important to maintain the balance of textures and temperatures so that the sauce retains its velvety consistency while the pasta remains slightly firm. Enjoy this Italian masterpiece paired with a dry white wine that enhances the richness of flavors!
1
Prepare the ingredients.
2
Cut the bacon into strips, finely chop the garlic, and slice the mushrooms.
- Bacon: 200 g
- Garlic: 5 clove
- Button mushrooms: 150 g
3
Fry garlic in a pan, then add mushrooms and bacon.
- Garlic: 5 clove
- Button mushrooms: 150 g
- Bacon: 200 g
4
Grate the parmesan cheese.
- Parmesan (Parmigiano Reggiano): 100 g
5
Place the egg yolks in a bowl, season with salt and pepper, and whisk.
- Egg yolk: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
6
Add cream and grated cheese to the yolks and mix.
- Egg yolk: 4 pieces
- Cream 20% fat: 200 g
- Parmesan (Parmigiano Reggiano): 100 g
7
Boil the spaghetti until al dente (about a minute less than the package states).
- Spaghetti: 250 g
8
Place the spaghetti in the pan, add sauce, bacon, and mushrooms.
- Spaghetti: 250 g
- Cream 20% fat: 200 g
- Bacon: 200 g
- Button mushrooms: 150 g
9
Mix thoroughly.
