Spaghetti alla carbonara with wild mushrooms

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spaghetti-alla-carbonara-with-wild-mushrooms

Spaghetti alla Carbonara with Wild Mushrooms

Pasta alla carbonara is a deliciously simple recipe in which egg yolks, parmesan cheese and rendered pancetta fat become a sauce. Start by preparing all of your ingredients in advance by finely slicing leeks, dicing pancetta, chopping some herbs and washing/drying your mushrooms. Cook spaghetti to a perfect "al dente", which means until pasta is tender yet is still a little firm when you bite. Cooked pancetta will add a crunchy, salty element to the dish, and its rendered fat will serve as oil to sauté leeks and mushrooms. I found these beautiful black mushrooms at Fairway food store in the city, but chanterelles or any other gourmet variety can be a perfect alternative. Once the mushrooms are cooked, add drained pasta and reserved starchy cooking liquid to the pan. Toss pasta to combine with mushrooms, pancetta and leeks. Turn off the heat and add egg yolks, cheese and herbs, whisking quickly. Add more pasta cooking liquid to achieve a desired consistency of the sauce. To serve, I like to shave extra cheese on top and to drizzle lightly with olive oil. Season with salt and mildly spicy red pepper!

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Ingredients: spaghetti, pancetta, wild mushrooms, parmesan cheese, leek, garlic, eggs, olive oil, dill and parsley.

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Dice pancetta finely.

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Slice off the leek's dark green end.  Cut the leek in half lengthwise and run it under cold running water, sometimes it traps dirt inside.

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Dry it and slice into thin half moons.

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Peel garlic clove or two if you like garlic flavor.

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Cut garlic clove in half and remove a green stem inside, it shouldn't be consumed. Mince garlic clove, set aside.

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Separate egg yolks from whites.

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Grate parmesan cheese.

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Chop dill and parsley finely.

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Heat large Dutch oven or cast iron pan over medium heat, pour a dash of oil and add pancetta.

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Cook pancetta for 5 minutes, stirring often or until crisp.

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Add leeks, season lightly with salt and pepper, sauté with pancetta and its rendered fat, stirring often, another 5 minutes. Add minced garlic and cook for 1 minute more.

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Transfer pancetta and leeks to a bowl with a slotted spoon.

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Add mushrooms to the same pan, season with salt and pepper. Sauté for 8 minutes on medium-high heat, add oil if the pan gets too dry.

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Then add pasta, leeks and pancetta and 1/8 to 1/4 cup of pasta cooking liquid to the pan. Toss pasta for 2 minutes, coating it in rendered fat and mixing it well with mushrooms, leeks and pancetta.

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Turn off the heat, add egg yolks and cheese, and mix everything to combine. Hot pasta will cook raw yolks when combined.

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Add herbs and season with salt and pepper.

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Divide pasta between the plates, drizzle lightly with olive oil and grate extra cheese on top, sprinkle with red pepper. Serve hot!

spaghetti-alla-carbonara-with-wild-mushrooms

 

Bon Appétit!
Svitlana

Spaghetti alla carbonara with wild mushrooms

recipe details

Serves 2 -4

Ingredients

  • 6 oz. spaghetti
  • 2 oz. pancetta, finely diced
  • 1 leek, cut in half, thinly sliced
  • 12 oz. wild mushrooms
  • 1 garlic clove, minced (optional)
  • 2 egg yolks
  • ½ cup Parmesan cheese, freshly grated, plus more for serving
  • 1 tablespoon parsley, finely chopped
  • 1 tablespoon dill, finely chopped
  • Extra-virgin olive oil
  • Salt and mild red pepper (Aleppo, Chili Powder or Harissa spice)

Directions

  1. Heat large Dutch oven or cast iron pan over medium heat, pour a dash of oil and add pancetta. Cook pancetta for 5 minutes, stirring often or until crisp. Add leeks, season lightly with salt and pepper, sauté with pancetta and its rendered fat, stirring often, another 5 minutes. Add minced garlic and cook for 1 minute more. Transfer pancetta and leeks to a bowl with a slotted spoon.
  2. Meanwhile, cook pasta according to packaging instructions in salted boiling water until “al dente” (pasta is not fully cooked and has slight resistance to the bite).
  3. Add mushrooms to the same pan, season with salt and pepper. Sauté for 8 minutes on medium-high heat, add oil if the pan gets too dry. Then add pasta, leeks and pancetta and 1/8 to 1/4 cup of pasta cooking liquid to the pan. Toss pasta for 2 minutes, coating it in rendered fat and mixing it well with mushrooms, leeks and pancetta. Turn off the heat, add egg yolks and cheese, and mix everything to combine. Hot pasta will cook raw yolks when combined. Add herbs and season with salt and pepper. Divide pasta between the plates, drizzle lightly with olive oil and grate extra cheese on top, sprinkle with red pepper. Serve hot!

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