Linguine alla Carbonara with Mushrooms

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: 4

Author: Giangi Townsend

Ingredients

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

Instructions

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.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.