Creamy Mushroom and Truffle Carbonara
A luxurious twist on the classic carbonara featuring earthy mushrooms and aromatic truffle oil, creating a richer and more umami-forward sauce while maintaining the silky egg-based foundation of the original.
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Ingredients
- spaghetti or tonnarelli400 g
- mushrooms250 g
- guanciale150 g
- egg yolks4 whole
- whole eggs2 whole
- Pecorino Romano100 g
- black pepper2 teaspoon
- truffle oil2 tablespoon
- butter2 tablespoon
- garlic1 clove
- salt2 teaspoon
Nutrition
650
Calories (kcal)
28
Protein (g)
52
Carbs (g)
38
Fat (g)
Instructions
- 1
Heat a large pot of salted water to boiling and cook pasta until al dente.
- 2
While pasta cooks, melt butter in a skillet over medium heat and sauté minced garlic for 30 seconds.
- 3
Add diced mushrooms and cook for 5-7 minutes until golden and liquid has evaporated, stirring occasionally.
- 4
In a separate skillet, cook guanciale over medium heat until crispy, about 6-8 minutes, then transfer to paper towels.
- 5
In a bowl, whisk together egg yolks, whole eggs, Pecorino Romano, and 1 teaspoon black pepper.
- 6
Reserve 1 cup of pasta cooking water, then drain pasta.
- 7
Add cooked guanciale back to the mushroom skillet over low heat.
- 8
Add hot drained pasta to the mushroom and guanciale mixture and toss for 1 minute.
- 9
Remove from heat completely, then pour in egg mixture while continuously tossing for 2-3 minutes until creamy.
- 10
Add pasta water gradually if sauce is too thick, stirring constantly.
- 11
Divide into bowls and drizzle each portion with truffle oil, then top with remaining black pepper and Pecorino Romano.
- 12
Serve immediately while still steaming.
Tips
- •
Use cremini or porcini mushrooms for deeper earthy flavor
- •
Add truffle oil at the very end to preserve its delicate aroma
- •
Keep the pasta water handy to adjust sauce consistency
- •
Don't let the eggs scramble by working quickly and off heat
- •
Pancetta or guanciale can be substituted with prosciutto