Spaghetti carbonara with champignons
4 servings
30 minutes
Spaghetti carbonara with mushrooms is a refined blend of traditional Italian classic and delicate mushrooms. Carbonara, historians claim, originated in Rome, where pasta was prepared with eggs, cheese, and guanciale. In this version, the addition of mushrooms gives the dish an exquisite, velvety taste and pleasant texture. Smoked bacon adds appetizing crunchiness, creamy sauce envelops the spaghetti, and spices highlight the depth of aroma. This dish is perfect for a cozy dinner, recreating the atmosphere of an Italian trattoria where food is an art of enjoyment.
1
Wash the mushrooms, slice them. Fry with onions until the liquid evaporates.
- Fresh button mushrooms: 250 g
- Onion: 0.5 head
2
Slice the bacon into thin pieces (about 3x3 cm each).
3
Pour cream into a saucepan, add fried mushrooms with onions, salt, pepper, spices, and cook, stirring constantly, on very low heat for 5-7 minutes.
- Cream 25% fat: 200 ml
- Fresh button mushrooms: 250 g
- Onion: 0.5 head
- Mixed peppercorns (four peppers): to taste
- Salt: to taste
- Spices: to taste
4
At this time, put the spaghetti to boil as usual.
- Spaghetti: 500 g
5
And immediately melt the butter in a pan and lightly fry the bacon in it.
- Butter: 25 g
- Smoked bacon: 150 g
6
First, place spaghetti on the plate, then bacon, and pour sauce on top — it should be served immediately as spaghetti cools down very quickly.
- Spaghetti: 500 g
- Smoked bacon: 150 g
- Cream 25% fat: 200 ml
