Linguine alla Carbonara with Mushrooms
Trying something new in my kitchen is always exciting. Last night after what felt an eternity of deciding what to prepare for dinner, I finally stumbled into my kitchen and started cooking. We were not particularly hungry and we all decided that pasta was it. Carbonara was my choice, easy is all I was looking for. Somehow by rummaging in the crisper drawer I brought out some white mushrooms. Why not add them to the bacon and onion? A very pleasant surprise that we all enjoyed. When cooking the mushrooms make sure that most of the juices are evaporated before adding the wine to the skillet. I always use a regular skillet that does not have a non stick coating. Bon Appetit! Giangi
Trying something new in my kitchen is always exciting. Last night after what felt an eternity of deciding what to prepare for dinner, I finally stumbled into my kitchen and started cooking. We were not particularly hungry and we all decided that pasta was it. Carbonara was my choice, easy is all I was looking for. Somehow by rummaging in the crisper drawer I brought out some white mushrooms. Why not add them to the bacon and onion? A very pleasant surprise that we all enjoyed. When cooking the mushrooms make sure that most of the juices are evaporated before adding the wine to the skillet. I always use a regular skillet that does not have a non stick coating. Bon Appetit! Giangi
- Carbohydrate 1.75532000016155 g
- Cholesterol 93.06 mg
- Fat 2.331385 g
- Fiber 0.42525 g
- Protein 4.08676750000435 g
- Saturated Fat 0.70006575 g
- Serving Size 1 1 Serving (185g)
- Sodium 51.7138932294774 mg
- Sugar 1.33007000016155 g
- Trans Fat 0.4339295 g
- Calories 47 calories
Step-by-step
- In a large frying pan over medium-high heat, cook the onions with the butter until the onions are translucent.
- Add the bacon and the mushrooms and cook until all the mushrooms juices are evaporated.
- Add and the wine.
- Lower the heat and let it cook for a couple of minutes.
- In a large serving bowl, beat the 2 eggs with salt (not too much) and the pepper.
- Add the Parmigiano and incorporate well.
- Meanwhile in a large pan, boil the water with salt.
- Cook the pasta al dente and drain.
- Immediately pour over the egg mixture and mix well.
- Add the bacon-onion-mushrooms and wine sauce and mix well.
- Serve hot.
Swapping standard pancetta for bacon introduces extra smoke and sugar, requiring careful heat regulation during the initial onion and mushroom sauté. Cooking the sliced white mushrooms over medium-high heat until every drop of moisture evaporates ensures the white wine reduces properly without turning watery. Standard stainless steel skillets work better than non-stick surfaces here because they allow proper fond development from the rendered bacon fat.
Temperature management represents the single factor determining whether the dish succeeds or curdles into scrambled eggs. Residual heat from the freshly drained linguine gently cooks the beaten eggs and grated Parmigiano into a smooth emulsion without direct burner exposure. Stirring the pasta vigorously into the bowl immediately upon draining distributes the starches needed to thicken the sauce.
Adjusting portion sizes requires maintaining the exact ratio of two whole eggs per pound of pasta to preserve proper coating consistency. Doubling the batch safely is achievable by using two separate mixing bowls to prevent the pasta from cooling too quickly before the emulsion forms.
Freshly cracked black pepper provides necessary sharp contrast against the rich butter and cheese coating.
