Mushroom Carbonara with Bacon & Thyme
Mushroom Carbonara w silky sauce, smokey bacon, earthy mushrooms, Parmigiano-Reggiano, & fresh thyme. Does one need to say more?!
Total Steps
5
Ingredients
13
Tools Needed
1
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Chews LocalIngredients
- 2 tablespoons olive oil
- 2-3 slices thick-cut bacon diced
- 8 ounces mushrooms sliced (crimini and shiitake mix)
- 2 cloves garlic minced
- 1/4 cup dry white wine
- 1 whole egg
- 2 yolks egg yolks
- 1/4 cup grated Parmigiano-Reggiano
- 1/4 cup grated Pecorino Romano
- 3 sprigs thyme leaves stripped from stems
- 1/2 teaspoon fresh-cracked black pepper
- Kosher salt
- 6 ounces spaghetti
Instructions
Step 1
Place a large heat-proof bowl in the oven and set eat to 175º F.
Step 2
Fill a large pot with water and season with salt. Bring to a boil
Step 3
Meanwhile, heat olive oil in a medium skillet. Add bacon and cook, stirring occasionally, for 4–5 minutes. Add mushrooms and continue to cook for an additional 4-5 minutes. Add garlic and cook for about 30 seconds. Add wine and simmer until slightly reduced, 3–4 minutes. Remove from heat, cover, and set aside.
Step 4
In a small bowl, beat egg, yolks, and cheese together.
Step 5
When water comes to a boil, cook pasta until al dente according to package instructions. Reserve 1/4 cup pasta cooking water and drain pasta quickly and add to warm bowl (removed from oven). If pasta becomes dry, add cooking water to moisten. Pour egg mixture over pasta and toss to combine. Pour bacon mixture over pasta. Add thyme leaves, fresh-cracked pepper, and salt and toss to combine. Serve immediately.