This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
“A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked” -Bernard Meltzer, Radio Host
This is one of those recipes that proves Mediterranean diet is healthy. Lots of good fat, low in saturated fat, high in fiber and full of flavor. Original recipes generally call for bacon or pancetta but this version with mushrooms is fantastic. The rich umami flavor of the mushrooms combines well with the smoked paprika for a great dish.
There are a few keys to a great carbonara. The first is to precook your pasta until it is almost done, drain, and toss in some olive oil, and then just before serving reheat for about a minute before you finish the sauce and the dish.
The second key to a good carbonara is to sauté the ingredients and then deglaze the pan with some wine and a bit of the water from the pasta pot, bring it up to temperature, and let it cool just enough that when you add the eggs they'll cook just enough to make a rich silky sauce but not curdle them.
Servings: 2 | Serving size: 2 ounces pasta with sauce and peas
Cooking time: 30 minutes
This recipe can easily be multiplied and leftovers are fair. Reheat gently to not overcook the egg sauce.
Place 3 quarts water in a large sauce pan over high heat.
When the water boils, add the pasta.
Cook the pasta until it is al dente: about 12 to 15 minutes.
Remove one cup of the pasta water and set aside.
Pour the pasta into a strainer or colander.
Add one teaspoon of olive oil and toss until the pasta is coated. Set aside.
Place the remaining 3 quarts water in the large sauce pan and heat over medium high heat until it is almost boiling. Reduce the heat to low and keep the water simmering.
Place 2 teaspoons of olive oil in a medium skillet over medium heat.
Add the garlic and mushrooms.
Cook, stirring frequently, for about 10 to 12 minutes.
Adjust the heat so that the garlic doesn't turn dark brown but light golden, and the mushrooms caramelize and give up most of their water.
Add the peas to the strainer with the pasta and immerse the strainer in the hot water.
Let the pasta and peas heat for about 60 seconds.
While the pasta is reheating, whisk the eggs together with the grated parmesan and pepper.
When the pasta and peas are hot, add them and the white wine to the skillet.
Increase the heat to medium high and toss together for about 10 seconds, until the liquid begins to simmer.
Remove from the heat and let cool for 15 seconds.
Discard the garlic and slowly add the egg and cheese mixture while folding the pasta gently with a rubber spatula.
Serving size: 2 ounces pasta
|Calories 372||Calories from Fat 83|
|% Daily Value|
|Total Fat 9g||15%|
|Saturated Fat 6g||29%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 51g||17%|
|Dietary Fiber 2g||8%|
|Vitamin A 10%||Vitamin C 12%|
|Calcium 34%||Iron 16%|
|Vitamin K 52 mcg||Potassium 313 mg|
|Magnesium 57 mg|