Lemon and Mushroom Carbonara

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When you think of pasta night, does your mind typically move towards a tomato based sauce? Yeah, that used to be the same for us too. Well my CookingShorts followers, I am about to teach you a new trick. Let’s turn those morning eggs into a rich and delicious sauce. Carbonara is a gorgeous egg-based sauce that you can tweak to make a thousand different ways. Typically, bacon is used in this dish, but I decided to walk on the lighter side and used beefy mushrooms and grassy scallions to enhance my sauce. You can bump up the protein and fiber by using a whole grain pasta as well.

Ingredients:Lemon and Mushroom Carbonara

  • 1 lb thin spaghetti
  • olive oil
  • 1 bunch thin scallions, finely chopped whites and greens separate
  • 2 cups of baby bella mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • 1 lemon – zested and juiced
  • 3 large eggs yokes – separate and save the whites for a breakfast omelet
  • parmesan cheese – grated
  • salt & pepper

Directions:

Bring a large pot of water to a boil. Add the pasta and season generously with salt. Cook until pasta to al dente. Drain but reserve about 3/4 cup of the pasta cooking water.

While the pasta is working, preheat a small skillet over medium heat with a light coating of olive oil. Add mushroom and allow to brown. Stir in scallion whites, chili pepper, lemon zest and garlic. Season with salt & pepper and cook for about 3 minutes. Remove from heat and add lemon juice and scallion greens.

In a bowl, beat your reserved pasta cooking water with the egg yolks to temper. Add a pinch of salt & pepper for seasoning.

Add the drained pasta to a large serving bowl and pour in the tempered eggs – slowly, tossing the pasta around as you pour to coat. Add your mushroom mix and sprinkle in a small handful of grated parmesan cheeses. Toss for 1 minute until the mixture will well incorporated into the pasta. Serve family style with a sprinkle of extra cheese and scallions for garnish. Enjoy.

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