Recipe: Perfect Mushroom carbonara

Mushroom carbonara. You want to get the pan very hot since adding the mushrooms is going to lower the temperature of the surface of the pan. Bring a large pot of lightly salted water to a boil. Meanwhile, place mushrooms in a dry skillet over medium heat.

Heat a large saute pan over high. Add the butter and cook until melted. Add the mushrooms in one even layer. You can have Mushroom carbonara using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Mushroom carbonara

1. You need 8 slices of .
2. You need 1 tbsp of .
3. Prepare 1 of .
4. You need 1 lb of .
5. It's 1 lb of .
6. It's 2/3 cup of .
7. Prepare 2/3 cup of .
8. It's 4 of .
9. Prepare Handful of .

Brown mushrooms in drippings; remove to paper towels. Add the cream, butter, parsley, garlic, pepper sauce and salt to skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in bacon, mushrooms and cheese; heat through.

Mushroom carbonara step by step

1. Put a large pot of salted water on high heat..
2. Add the bacon to a large pan on high heat. Fry until the bacon is crispy but still has a little chew, about 5 minutes..
3. Add the black pepper and onions to the pan of bacon and fry 2 minutes. Add the mushrooms. Turn the heat to medium-low while you finish the noodles and sauce..
4. When the salted water reaches a boil, drop in the pasta. Keep an eye on the sauce and stir it occasionally to prevent burning..
5. When the pasta is a minute from being cooked, drag it into the pan of mushrooms. Reserve some of the pasta water..
6. In a large bowl, whisk together the egg yolks and cheeses. Add enough cold water to thin the mixture to the consistency of runny pancake batter. Stir it quickly into the hot pasta to coat the noodles. If they still seem too thick, add a splash of pasta water. Toss in the parsley before serving..

Bring a large pot of salted water to a boil. Cook pasta according to package instructions. In a large skillet over medium-high heat, melt the butter with the oil. At the end of the day you get the effect—a pot of deeply caramelized mushrooms—but with a whole lot less fuss. Time is on your side here.