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.
Linguine alla Carbonara with Mushrooms
- 1 pound pasta 1 pound Linguine pasta
- 1 yellow onion 1 sliced in small pieces yellow onion
- 2 tbsps unsalted butter 2 tablespoons unsalted butter
- 7 ounces bacon 6 to 8 ounces sliced in 1/4 inch strips bacon
- 0.5 cup white wine 1/2 cup white wine
- 6 ounces mushrooms 6 ounces stem removed and thinly sliced mushrooms
- 2 eggs 2 egg(s)
- 3 tbsps parmesan cheese 3 tablespoons finely grated parmesan cheese
- 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.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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