Mushroom Carbonara with Bacon & Thyme
"Mushroom Carbonara w bucatini, silky sauce, smokey bacon, earthy mushrooms, Parmigiano-Reggiano, & fresh thyme. Bucatini is basically a spaghetti straw. It’s shaped like spaghetti but is hollow in the center, like a drinking straw. A straw for soaking up delicious carbonara sauce! And the pasta straw did not disappoint. It was perfect. Thank you, Barilla! I have a hard time finding *thick-sliced* pancetta or prosciutto. However, we have a great source of local, nitrate-free, thick-cut bacon. So, bacon it is. And I’m not mad about it."
Serves2 mushroom carbonara pasta
Preparation Time15 min
Cooking Time15 min
Cooking Vessel SizeMedium Skillet
Ingredients
- 2 tablespoon olive oil
- 2 slice bacon, chopped
- 8 ounce mushrooms, sliced
- 2 ounce garlic cloves, minced
- 1 cup dry white wine
- 1 whole egg, plus 2 yolks
- 1 cup Parmigiano-Reggiano, grated
- 1 cup Pecorino Romano, grated
- 3 sprigs thyme, leaves stripped from stems
- 6 ounce Bucatini
Instruction
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Place a large heat-proof bowl in the oven and set eat to 175º F.
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Fill a large pot with water and season with salt. Bring to a boil
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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.
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In a small bowl, beat egg, yolks, and cheese together.
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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.