Shiitake Carbonara

Shiitake Carbonara

Gallery Shiitake Carbonara Credit: Greg DuPree Recipe Summary hands-on: 15 mins total: 15 mins Yield: 4 (serving size: 2 cups) Nutrition Info Advertisement Ingredients Ingredient Checklist 4 ounces diced pancetta 7 ounces shiitake mushroom caps, sliced 2 garlic cloves, sliced 12 ounces uncooked spaghetti 3 ounces pecorino Romano cheese, grated (about ¾ cup) 3 larges…

recipe image

Gallery

Shiitake Carbonara

Credit:
Greg DuPree

Recipe Summary

hands-on:

15 mins

total:

15 mins

Yield:

4 (serving size: 2 cups)

Nutrition Info

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pancetta in a large skillet over medium, stirring occasionally, until lightly browned, about 4 minutes. Add shiitakes and garlic; cook, stirring often, until tender, about 6 minutes. Set aside.

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  • Cook spaghetti according to package directions; reserving 3 tablespoons cooking liquid. Meanwhile, whisk together pecorino Romano, egg yolks, and egg in a large serving bowl.

  • Add hot spaghetti and reserved cooking liquid; toss until cheese is melted and yolks thicken. Stir in shiitake mixture; garnish with parsley.

Chef’s Notes

Note: The heat from the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly, and anyone with a compromised immune system to avoid eating this dish.


Nutrition Facts

Per Serving:

fiber 4.1g; 558 calories; sugars 3.8g; fat 18.9g; cholesterol 227.2mg; saturated fat 8g; iron 4.1mg; sodium 577.4mg; protein 27.3g; calcium 273.9mg; carbohydrates 68.8g.

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Article Categories:
Pasta Recipes