Paula of bell’alimento shares a classic Italian dish.
Spaghetti alla Carbonara is a classic Italian dish. It’s my hands down all time favorite meal and if I could I would eat it every single day. There are many twists on this classic dish and this recipe is one of them. I’ve added leeks and fresh mushrooms to the mix and it’s a twist that we’ll be twirling on our forks on a regular rotation.
We used portobello mushrooms for this recipe but any variety of fresh mushrooms would be lovely. The trick with carbonara is to multi task. While your pasta water is boiling and you are cooking your pasta to al dente perfection in your saute pan get your pancetta (or bacon) crisping. Then you’ll saute the leeks and mushrooms in the bacon goodness (hello flavor). A quick toss of the cooked spaghetti and then the egg mixture and you’re on your way to a happy happy tummy.
Prep Time: 5-10 minutes
Cook Time: 15 minutes
1 tablespoon extra virgin olive oil
5 slices pancetta or thick cut bacon – cubed
1 leek – thinly sliced
8 ounces fresh mushrooms – sliced
2 whole eggs + 2 additional egg yolks – beaten
1 cup grated Parmigiano Reggiano
kosher salt/fresh cracked black pepper
1 pound spaghetti
1. Place a large pot of generously salted water onto boil. Once boiling, add spaghetti and cook until al dente. Reserve 1/2 cup of pasta water prior to draining.
2. Into a large saute pan add oil and heat over medium heat. Add bacon and cook until crisp. Transfer bacon to a plate lined with a paper towel. Set aside.
3. To pan add: leeks and mushrooms. Season with salt and pepper. Saute until mushrooms have softened. Remove pan from heat.
4. Into a small bowl add eggs and cheese. Season with salt and pepper.
5. Transfer spaghetti to saute pan. Toss to combine. Add egg mixture. Toss to combine. If mixture it too thick add some of the reserved pasta water.
6. Garnish with additional black pepper and additional cheese if desired.