Creamy Mushroom and Truffle Carbonara
A luxurious twist on classic carbonara featuring earthy mushrooms and aromatic truffle oil, replacing the traditional guanciale with pancetta and incorporating a touch of cream for richness
Ask YoyoChef
Ask me anything about this recipe!
Ingredients
- spaghetti or linguine400 g
- pancetta150 g
- mixed mushrooms300 g
- egg yolks5 whole
- heavy cream100 ml
- Pecorino Romano cheese100 g
- black pepper1.5 tsp
- truffle oil1.5 tbsp
- salt1 tsp
- garlic1 clove
Nutrition
685
Calories (kcal)
28
Protein (g)
62
Carbs (g)
32
Fat (g)
Instructions
- 1
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente
- 2
While pasta cooks, heat a large skillet over medium-high heat and cook pancetta cubes until crispy, about 5 minutes
- 3
Add minced garlic and sliced mushrooms to the pancetta, sauté for 8-10 minutes until mushrooms are golden and tender
- 4
In a bowl, whisk together egg yolks, cream, and grated Pecorino Romano cheese with black pepper
- 5
Reserve 1.5 cups of pasta cooking water, then drain pasta
- 6
Remove skillet from heat and add hot pasta to the pancetta-mushroom mixture
- 7
Slowly pour the egg mixture over the pasta while tossing continuously, adding pasta water gradually until a creamy sauce forms
- 8
Return to low heat for 1-2 minutes, stirring constantly until silky (do not boil)
- 9
Drizzle with truffle oil and serve immediately with extra Pecorino Romano and cracked black pepper
Tips
- •
Use a mix of mushrooms (cremini, shiitake, and oyster) for deeper flavor
- •
Keep egg yolks at room temperature to prevent curdling
- •
Add truffle oil at the very end off heat for maximum aroma
- •
Freshly grated Pecorino Romano is essential
- •
Reserve extra pasta water to achieve the perfect creamy consistency