Mushroom Carbonara

Center Ring
Mushroom Carbonara
Cecilia Boyers
If you are a person who cooks often, this
recipe will be easy for you. If you, like me, feel
like a sh out of water in the kitchen, then it’s
a bit more intimidating. But once you try it,
you’ll nd that it’s actually very easy! It is a
creamy, savory, and comforting dish. Enjoy!
Yields: 3-4 servings
Ingredients
1.5 lbs Cremini or button mushroom
6 cloves Garlic
2 Medium shallots
1 cup Parsley, fresh
5 Egg yolks
1 Egg
4 oz Pecorino (or Parmesan), grated
1.5 tsp Black Pepper
1/4 cup Olive oil
1 lb Bucatini or Orecchiette
Instructions
• Fill a large pot with water, sprinkle a few big pinches of salt, bring to a boil.
• While waiting for the water to boil, chop mushrooms and place in a separate bowl, thinly slice garlic, peel
and nely chop 2 medium shallots, and coarsely chop 1 cup parsley.
• Whisk 5 egg yolks and 1 full egg. Whisk in 4 oz grated pecorino and 1.5 tsp black pepper. Set aside.
• Heat a dutch oven or large pan/pot for a good 3 minutes (you want it to be super hot when you add the
mushrooms). Toss mushrooms and 1/4 cup olive oil into the pot/pan. Cook, tossing once every 4-5 minutes
until the mushrooms are golden brown (13-16 minutes).
• Once the mushrooms have been cooking for about 10 mins, add 1 lb. orecchiette (or pasta of choice) into
the boiling salted water. Set a timer for 2 minutes short of al dente package instructions (so if the package
says cook for 10 minutes for al dente, set a timer for 8 minutes).
• For the mushrooms, reduce the heat to medium-low and add garlic, shallots, and a few big pinches of salt.
Cook while stirring until the whole mixture is soft but not browned, about 30-60 seconds.
• Scoop out 2 cups of pasta cooking water, then drain pasta.
• Add pasta, along with 1 cup of pasta water, into mushroom mixture. Cook over medium/low heat while
stirring to nish cooking the pasta (about 2 minutes).
• Remove pasta and mushroom mixture from heat and let it cool for 1 minute (otherwise, you'll accidentally
start cooking the eggs when you add the egg mixture!)
• Add 1/2 cup pasta water to the egg mixture and whisk it.
• Slowly add in egg mixture to pasta, stirring constantly.
• Add parsley and salt to taste.
• Top with more shredded pecorino and enjoy!
fi
fi
fi
If gluten free, use your favorite gluten free pasta!
fi
V GF

Paperturn flip book system