CARBONARA WITH CREAM RECIPES

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MUSHROOM CARBONARA RECIPE | DELICIOUS. MAGAZINE



Mushroom carbonara recipe | delicious. magazine image

This quick mushroom carbonara pasta dish is the perfect midweek supper – speedy, scrumptious and comforting. Make it with linguine or spaghetti. (If you prefer veg in your carbonara, you could take a look at our summer veg carbonara, too.)

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 4

Number Of Ingredients 9

30g butter
2 tbsp olive oil
2 shallots, finely chopped
2-3 garlic cloves, crushed
10 fresh sage leaves, shredded
200g button mushrooms, sliced
400g spaghetti or linguine
2 medium free-range eggs, beaten
100g grana padano cheese (or vegetarian alternative), finely grated

Steps:

  • Melt the butter with the oil in a frying pan over a medium-high heat, then fry the shallots for 5 minutes until softened and golden. Add the garlic and fry for 30 seconds.
  • Add the sage and mushrooms to the pan, then fry for 3-4 minutes longer until golden and tender.
  • Meanwhile, cook the pasta in boiling salted water for 10-12 minutes until al dente. Drain and return to the saucepan.
  • Quickly mix the beaten eggs into the hot saucepan with the pasta, stirring vigorously to coat all the strands, then add the mushroom and shallot mix along with the grated Grana Padano. Season with lots of black pepper, then serve.

Nutrition Facts : Calories 608kcals, FatContent 24.5g (10.7g saturated), ProteinContent 26.1g, CarbohydrateContent 70.7g (4.2g sugars), FiberContent 4.9g

PENNE A LA CARBONARA RECIPE | GIADA DE LAURENTIIS | FOOD ...



Penne a la Carbonara Recipe | Giada De Laurentiis | Food ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

1 pound pancetta, diced into 1-inch cubes
Sea salt and freshly ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cup freshly grated Parmesan
1 pound dried penne
4 tablespoons chopped fresh parsley leaves

Steps:

  • Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
  • In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
  • In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.

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