Mushroom Carbonara
Servings: 4
Ingredients
- 2 tbsp unsalted butter
- 3 cups sliced mushrooms
- 2 cloves garlic minced
- 1 lb spaghetti uncooked
- 2 tbsp kosher salt
- 4 egg yolks
- 2 eggs
- 1 cup finely grated parmesan cheese
Instructions
- Melt butter in a saute pan over medium heat. Add mushrooms and garlic, cooking until mushrooms lose their moisture and become soft, about 5 minutes.
- Whisk together the egg yolks and whole eggs until evenly mixed. Stir in the parmesan.
- Bring a large pot of water to a boil, then add salt and spaghetti. Cook according to instructions on package, until spaghetti is al dente. When finished, save 1 cup of the water that you cooked the pasta in, and strain out the rest.
- Very slowly drizzle the 1 cup of pasta water into the eggs, whisking as you pour. This tempers the eggs so that they won't scramble when they hit the hot noodles.
- Stir the egg mixture and mushrooms into the spaghetti noodles. Top with cracked black pepper and more parmesan cheese. Serve immediately.
Notes
Adapted from: How To Make Vegetarian Carbonara | Live Eat Learn