Wednesday, October 12, 2011
Spaghetti Carbonara with Mushrooms (Carbonara ai funghi)
360gr Italian Spaghetti
120 g Guanciale (or bacon) cut is small cubes
400 gr White Mushrooms (Champignons)
4 Tbs Extra virgin olive oil
40gr Grated ParmigianoReggiano cheese
40gr Pecorino Romano
1 Tbs finely cut parsley (facultative)
1 small onion
Salt and Pepper
Heat the olive oil in a deep skillet over medium flame. Add the onions then the guanciale and saute for about 3 minutes, until the onions are golden and the bacon is crisp and the fat is rendered.
In the meanwhile beat the eegs with the Parmesan, Pecorino and a good pinch of pepper. Reserve one Tbs of grated cheese. Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you need.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon/champignos mix stirring well. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble! (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches a creamy consistency. Season the carbonara with several turns of freshly ground black pepper and a good Tbs of Grated Parmigiano or Pecorino, taste for salt.
Mound the spaghetti carbonara into a serving plate and garnish with chopped parsley, if you like.