Mushroom Carbonara
 
 
Makes 4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 pound cremini mushrooms, stems removed and torn into quarters
  • 3 garlic cloves, thinly sliced
  • 1 shallot, finely diced
  • 1 teaspoon sea salt
  • 3 egg yolks + ½ egg white
  • ½ cup + 2 tablespoons finely grated Parmigiano-Reggiano cheese, plus more for serving
  • ¾ teaspoon freshly ground black pepper
  • 8 ounces conchiglie or other short pasta
  • ½ cup chopped fresh parsley
Instructions
  1. Heat a large pot over medium-high heat for 3 minutes. Add olive oil and mushrooms and toss to coat. Cook, without stirring, until the mushrooms start to brown on the bottom, about 5 minutes. Stir mushrooms. Cook, without stirring, for another 5 minutes.
  2. Add garlic, shallot and salt and cook until fragrant, about 1 minute. Remove from heat.
  3. In a large bowl, combine the egg yolks, egg white, Parmigiano-Reggiano cheese and pepper.
  4. Bring a medium pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 2 cups cooking liquid.
  5. Add cooked pasta and ½ cup reserved cooking liquid to pot with mushrooms and stir to combine. Cook over medium-low heat, stirring occasionally, until the liquid is absorbed, about 2 minutes. Remove from heat and let cool for 1 minute.
  6. Meanwhile, add ¼ cup reserved cooking liquid to bowl with egg and cheese mixture and stir vigorously until combined. Gradually add to pot with pasta and stir vigorously until combined. If necessary, add additional cooking liquid to loosen the sauce.
  7. Add parsley and stir to combine. Garnish with additional Parmigiano-Reggiano cheese and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/mushroom-carbonara/