Email to Cat      

Spaghetti Carbonara with Porcini Mushrooms

Source of Recipe

From "Italian Comfort Food" by the editors of Saveur


Recipe Introduction

"In central Italy, pasta alla carbonara, which roughly translates to 'pasta of the charcoal worker,' is made with only a few ingredients: raw eggs, grated salty cheese, crispy pancetta (or guanciale), and plenty of black pepper. The dish can be enhanced with any number of additions, including earthy porcini mushrooms, a natural partner to pancetta."

List of Ingredients

â—¦ 3 tablespoons extra-virgin olive oil
â—¦ 4 cloves garlic, crushed
â—¦ 10 ounces pancetta, cut crosswise into ¼-inch strips
â—¦ 1 ½ pounds porcini mushrooms, thinly sliced
â—¦ â…” cup white wine
â—¦ Kosher salt and freshly ground black pepper, to taste
â—¦ 1 pound spaghetti
â—¦ â…” cup finely grated Parmigiano-Reggiano
â—¦ ¼ cup finely grated Pecorino Romano
â—¦ 2 tablespoons finely chopped fresh flat-leaf parsley
â—¦ 2 eggs


Recipe

Heat oil in a 12-inch skillet over medium-high. Add garlic and cook until golden, about 1 minute. Remove and discard garlic. Add pancetta and cook until edges are crisp, about 6 minutes. Using a slotted spoon, transfer pancetta to a plate. Add mushrooms to the skillet and cook until golden, 6 to 8 minutes. Add reserved pancetta and wine and cook until thickened, about 3 minutes. Remove from heat.

In a large pot of generously salted boiling water, cook spaghetti until al dente, about 7 minutes. Drain, reserving ¼ cup cooking water. In a large bowl, whisk together Parmigiano, Pecorino, parsley, and eggs; while whisking, slowly drizzle in reserved pasta water until smooth. Add spaghetti along with reserved pancetta mixture. Season with salt and a generous amount of pepper.

Toss to combine and serve immediately.

Serves 4