Italian
Eretic Carbonara
by Casa Pappagallo · 705K subscribers on YouTube
An heretical carbonara made with porcini mushrooms and parmigiano instead of guanciale and pecorino. Creamy and aromatic.
- Servings
- 2
- Difficulty
- medium
Ingredients
11 items- PorciniUse both stems and caps
- Olive OilExtra virgin olive oil
- Fresh ThymeA few sprigs
- Garlic1 clove
- 1 pcsEggFor 2 portions
- 2 pcsEgg YolksFor 2 portions
- ParmigianoGrated, to taste
- Black PepperAbundant, freshly ground
- Spaghetti alla ChitarraOr other long pasta, for 2 portions
- SaltFor pasta water and seasoning
- ParsleyFresh, chopped, for garnish
Method
- Remove the stem from the porcini mushrooms and slice the stems into small pieces.
- Heat olive oil in a pan with fresh thyme and a clove of garlic, then add the sliced mushroom stems and sauté.
- Meanwhile, prepare the egg mixture: combine grated parmigiano cheese, abundant black pepper, one whole egg, and two egg yolks. Mix well until smooth.
- Slice the porcini mushroom caps.
- Remove the thyme sprig and garlic clove from the pan. Add the sliced mushroom caps, season with a pinch of salt and more black pepper, and cook briefly.
- Cook spaghetti alla chitarra in boiling salted water until very al dente (about 1-2 minutes less than package directions).
- Transfer the pasta directly to the pan with the mushrooms, adding a ladle of pasta cooking water. Finish cooking the pasta in the pan over medium heat, stirring.
- Turn off the heat and let the pan cool slightly for about 30 seconds.
- Pour the egg and cheese mixture over the pasta and toss vigorously until a creamy sauce forms.
- Serve immediately, garnished with fresh parsley.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
