One Pot Mushroom Rosemary Carbonara
If I had a resolution for the new year (which I don’t), it would most likely be to cook with more mushrooms. I’m not much of a mushroom girlie, but I know I should like them. Does that make sense? This is my start. I’m trying to incorporate them more to keep growing my palette. This pasta is so simple but delivers a fancy final product. The most difficult part of the entire recipe is waiting for the bacon to crisp. That’s literally the most complicated step. The way the fresh rosemary and tender mushrooms come together with the crispy bacon is total perfection. If you’ve been nervous to make a more traditional carbonara with egg and no cream, this is a great one for you to practice on. It’s fool proof and the final product is a delicious glossy pasta that isn’t overly heavy, despite the addition of bacon. I hope you dive in and love this one! The only person who has tasted this besides me used the words “outstanding” and “completely delicious” to describe this, so you have at least one other person’s word besides mine. Enjoy!!
ONE POT MUSHROOM ROSEMARY CARBONARA
Yields 4 servings. 20-25 minutes
Ingredients:
4 pieces of thick cut bacon
1 sprig fresh rosemary
4 oz button mushrooms, sliced
12 oz linguine
⅔ cup fresh parmesan cheese
1 whole egg
2 egg yolks
3 cups boiling water
Salt and pepper to taste
Directions:
1.) Boil 3 cups of water on the stove in a pot.
2.) Chop the bacon into 1-inch pieces and add to a separate pan over medium heat. Dice a full sprig of fresh rosemary, and add the majority of it to the bacon, reserving a small amount for garnish. Add a half a teaspoon of black pepper on top, and cook until the bacon is brown and crispy, about 5 minutes.
2.) Add in the sliced mushrooms and cook for one to two minutes.
3.) Place the linguini noodles on top of the bacon, then pour 2 cups of the simmering water over top. Stir until the noodles are mainly covered. Add the lid onto the saucepan and allow the noodles to soften and cook, stirring occasionally. This should take about 6 minutes. Add additional water if necessary.
4.) Meanwhile, grate ⅔-1 cup of fresh parmesan and add to a bowl. Stir in one egg and 2 egg yolks until you have a thick paste.
5.) Once the noodles are cooked, remove from heat and stir to let the steam escape. After one minute of resting, pour in the parmesan and egg mixture. Stir constantly until the pasta is completely coated and there are no clumps remaining. Add additional hot water if necessary to loosen the sauce.
Garnish with additional fresh rosemary, parmesan and salt and pepper. Enjoy!
Pro tip: If you’re worrying about scrambling the eggs, well, don’t. Once you let the pasta sit for a minute or so and take it off the heat, you will be ready to add the cheese mixture. Stir and toss the pasta quickly to incorporate it before the eggs cook. The pasta should be glossy and luscious.
