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The pasta dish is being served out of a Dutch oven.

Mushroom Carbonara Recipe

You think you know carbonara, but have you tried our Mushroom Carbonara recipe? It is our mushroom-loaded take on the traditional pasta sauce. Garlic, thyme, earthy mushrooms, butter… it’s the simplicity of this recipe that takes it to another level.

INGREDIENTS

  • 1 (16-ounce) package DeLallo Spaghetti
  • 3 tablespoons butter
  • 1 tablespoon DeLallo Extra Virgin Olive Oil
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 10 sprigs thyme, plus 1 tablespoon fresh chopped for serving
  • 8 ounces cremini mushrooms, sliced
  • 3 eggs
  • 1 cup freshly grated Imported Parmigiano-Reggiano

DIRECTIONS

  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain, reserving 1/2 cup of hot pasta water.
  2. In a large skillet over medium-high heat, melt the butter with the oil. Stir in shallots and cook until softened, about 5 minutes. Add the garlic and cook until just fragrant, about 30 seconds.
  3. Add the thyme sprigs and mushrooms to the skillet. Once mushrooms are tender, about 4 to 5 minutes, remove thyme sprigs and discard. Add hot pasta to the pan and toss to combine.
  4. In a mixing bowl, whisk together the eggs and parmesan cheese. Remove pasta from heat and pour the egg mixture into the pasta, tossing quickly until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved hot pasta water, until it reaches your desired consistency.
  5. Season the carbonara with fresh pepper, salt and chopped thyme. Serve sprinkled with Parmigiano-Reggiano.

Mushroom Carbonara Recipe

You think you know carbonara, but have you tried our Mushroom Carbonara recipe? It is our mushroom-loaded take on the traditional pasta sauce. Garlic, thyme, earthy mushrooms, butter… it’s the simplicity of this recipe that takes it to another level.