Mushroom Carbonara Recipe by Robert Gonzal
Mushroom carbonara Cooking Instructions 15 minutes 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. 1 Put a large pot of salted water on high heat. 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. 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. 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. 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. 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. 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Stirfry Beef & Broccoli Raisin Scones Butter Chicken Japanese Custard Pudding Carrot Cake Stirfry Beef & Broccoli Raisin Scones Butter Chicken Japanese Custard Pudding Carrot Cake Buffalo chicken dip Miso & Mozzarella Baked Tofu Chicken ramen noodle casserole Fried khasta biscuit 🍪 Oats Masala Khichdi Chole masala Sprouts chaat Steam egg with Ham Coconut Cocoa Pancake (Snack Attack Edition) Crunchy Apple Donuts 🍩 Buffalo chicken dip Miso & Mozzarella Baked Tofu Chicken ramen noodle casserole Fried khasta biscuit 🍪 Oats Masala Khichdi Chole masala Sprouts chaat Steam egg with Ham Coconut Cocoa Pancake (Snack Attack Edition) Crunchy Apple Donuts 🍩