Characterized by its creamy egg, cheese, and pancetta sauce, carbonara is a favorite among pasta-lovers across the country. Though we’ve added sliced shiitake mushrooms, we’ve kept the classic components—sizzling pancetta and a generous amount of Pecorino. Egg yolks give the sauce its signature golden hue. Reserving some of the pasta water will help thicken the sauce, so be sure to set some aside before draining the pasta. The starchy water will also help the sauce cling to the noodles—so don’t rinse the pasta before you add the sauce.
4 ounces diced pancetta
7 ounces shiitake mushroom caps, sliced
2 garlic cloves, sliced
12 ounces uncooked spaghetti
3 ounces pecorino Romano cheese, grated (about ¾ cup)
3 large egg yolks
1 large egg
2 tablespoons chopped fresh flat-leaf parsley
Sat fat 8.02g
How to Make It
Cook pancetta in a large skillet over medium, stirring occasionally, until lightly browned, about 4 minutes. Add shiitakes and garlic; cook, stirring often, until tender, about 6 minutes. Set aside.
Cook spaghetti according to package directions; reserving 3 tablespoons cooking liquid. Meanwhile, whisk together pecorino Romano, egg yolks, and egg in a large serving bowl.
Add hot spaghetti and reserved cooking liquid; toss until cheese is melted and yolks thicken. Stir in shiitake mixture; garnish with parsley.
Note: The heat from the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly, and anyone with a compromised immune system to avoid eating this dish.
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