By Michael Newcomer
Bacon and Mushroom Carbonara — Wake & Jake
I’ve been really loving going halfsies on meat recipes these days so for my carbonara I matched thick cut bacon—instead of guanciale— with a ½ pound of shiitake mushrooms for an extra punch of umami. The whole thing comes together in 30 minutes making it one of my favorite comfort foods!
Updated at: Thu, 17 Aug 2023 02:46:52 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Nutrition per serving
Calories3220.1 kcal (161%)
Total Fat129.3 g (185%)
Carbs366 g (141%)
Sugars18.7 g (21%)
Protein143.4 g (287%)
Sodium4267 mg (213%)
Fiber20.9 g (75%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Serves 4-6
Step 2
Prep Time 10 minutes
Step 3
1. Bring a large pot of salted water almost to a boil and keep hot while you prepare the rest of the recipe.
Step 4
2. In a medium bowl, whisk together the cheeses, pepper, eggs, and yolks until smooth. Set aside.
Step 5
3. In a large pot or Dutch oven over medium-high heat, add the bacon and cook, stirring often until the fat begins to render, about 3 minutes. Add the mushrooms with a pinch of salt and continue to cook, stirring often, until the bacon is crisp and the mushrooms are golden, 10-12 minutes more. Keep warm.
Step 6
4. Meanwhile, bring the large pot of salted water to a rolling boil and add the Barilla Collezione Bucatini. Cook, stirring occasionally, until al dente, about 7 minutes. Drain reserving ¾ cup pasta water.
Step 7
5. Off the heat, add the drained pasta and reserved pasta water to the Dutch oven with bacon and mushrooms. Pour over the egg mixture and stir until a creamy sauce forms. Adjust the seasoning with salt.
Step 8
6. Divide between bowls and garnish with more pecorino and pepper, then serve.
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