Mushroom Carbonara

Mushroom Carbonara (for 2 people)

 Time

• Preparation: 10 minutes

• Cooking: 20 minutes

• Total: 30 minutes

 Ingredients (Serves 2)

• 180 g spaghetti (or fettuccine, linguine, or rigatoni)

• 200 g mushrooms (chestnut, cremini, or mixed wild), sliced

• 1 clove garlic, lightly crushed (optional)

• 2 large eggs (or 1 whole egg + 1 yolk for a richer sauce)

• 40 g Pecorino Romano or Parmesan, finely grated

• 1 tbsp olive oil (or butter for richness)

• Salt, to taste

• Freshly ground black pepper (plenty — carbonara should be peppery)

• Optional: a small handful of parsley or a little lemon zest for freshness

 Equipment Needed

• Large saucepan (for pasta)

• Colander

• Large frying pan or sauté pan

• Mixing bowl

• Whisk or fork

• Tongs or pasta spoon

• Cheese grater

Preparation

1. Prepare the ingredients:

   • Bring a large pot of salted water to the boil for the pasta.

   • Clean and slice the mushrooms.

   • Grate the cheese and set aside.

2. Cook the pasta:

   • Add pasta to boiling water and cook until al dente (usually 8–10 minutes).

   • Reserve about ½ cup (100 ml) of the pasta water before draining.

3. Cook the mushrooms:

   • While pasta cooks, heat olive oil in a large frying pan over medium-high heat.

   • Add mushrooms and sauté for 6–8 minutes, stirring occasionally, until browned and slightly crisp around the edges.

   • Add the crushed garlic for the last minute, then remove it if desired.

   • Season lightly with salt and black pepper.

4. Make the sauce base:

   • In a mixing bowl, whisk together the eggs, grated cheese, and a generous amount of black pepper until smooth.

5. Combine everything:

   • Lower the heat under the mushroom pan.

   • Add the drained pasta and toss to combine.

   • Remove from heat (important — to avoid scrambling the eggs).

   • Pour in the egg-cheese mixture, tossing vigorously with tongs.

   • Gradually add a little of the reserved hot pasta water until the sauce becomes silky and coats the pasta (2–3 tbsp at a time).

6. Serve:

   • Taste and adjust seasoning.

   • Serve immediately with extra cheese and black pepper.

   • Optionally garnish with chopped parsley or a touch of lemon zest.

 Nutritional Information (per serving, approx.)

(Values may vary based on ingredients and pasta type.)

 Tips

• No cream needed: The creaminess comes from emulsifying eggs, cheese, and hot pasta water.

• Temperature control: Always add the egg mixture off the heat to prevent curdling.

• Mix of mushrooms: Using two or three types (like cremini, shiitake, and oyster) adds depth.