linguine carbonara with bacon and mushrooms

I wanted to cook a quick lunch today because I had bread waiting to be shaped and proofed.

So I did the obvious thing – I rummaged through the fridge to see what I had sitting around and I saw a small pack of bacon, some mushrooms and 3 egg yolks.

That means lunch was a no-brainer. Carbonara!

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After I had cooked this, I brought a plate to the LAM, asking him if he was hungry. Now the LAM always has something cold for lunch. Ham sandwich, Cheese and gherkin sandwich, Ham sandwich – you get the idea.

So his first response to my question was that he wasn’t really hungry. And then he saw what I was holding, and not only was he suddenly hungry, he was absolutely famished and proceeded to finish the entire plate of pasta.

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Yes, that shows much the man loves linguine carbonara.

Who can blame him? Carbonara is one of the tastiest pasta sauces ever, and it is so easy to make too. This version, which is the one I cook most often, uses raw egg yolks, which are “cooked” by the heat from the freshly cooked pasta, as well as bacon and mushrooms. 

I buy eggs from a reputable source and I do not keep my eggs for very long, so I have no problems with eating semi-cooked eggs. Obviously, if you are squeamish, then, well, don’t cook this. ๐Ÿ™‚

Here are the instructions on how to cook this dish.

Cook the pasta – I like linguine or penne for this – in salted boiling water according to the manufacturer’s instructions. 

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In a skillet, add the bacon and a little water. This may sound strange but it works. This keeps the fat from splattering all over your cook top. This works because the water renders the fat. See here

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Cook the bacon until crispy. 

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Add the mushrooms and cook a further 2 minutes. Set this aside.

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In a bowl, whisk together egg yolks, cream (See here for my notes on cream.), Parmesan, salt and black pepper. If you prefer more sauce, add more cream. Adjust to suit your taste.

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Transfer the pasta into the skillet then add the sauce.

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Mix to coat the pasta. The heat from the skillet, bacon, mushrooms and pasta will cook the yolks.

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Add the remaining Parmesan and mix until combined. Add more black pepper if required.

NOTE: If your pasta gets too dry, add more cream or some of the pasta water to the sauce. 

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Serve immediately.

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This is a really quick pasta dish, so make sure you have everything ready before you start cooking.

It’s a great recipe – I have been using this recipe for almost 13 years!

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๐Ÿ˜›

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Linguine Carbonara With Bacon And Mushrooms
Serves 2
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Ingredients
  1. 250g linguine (or any other pasta), cooked according to the instructions given by the manufacturer, and drained
  2. 200g streaky bacon, cut 8-10mm thick chunks
  3. 6 medium shitake mushrooms, stems removed and sliced
  4. olive oil
  5. 3 egg yolks
  6. 5 tablespoons heavy cream
  7. 1/2 cup Parmesan cheese, grated
  8. Freshly ground pepper
  9. Salt, to taste
Instructions
  1. Cook the pasta โ€“ I like linguine or penne for this โ€“ in salted boiling water according to the manufacturerโ€™s instructions.
  2. In a skillet, add the bacon and a little water. Cook the bacon until crispy.
  3. Add the mushrooms and cook a further 2 minutes. Set this aside.
  4. In a bowl, whisk together egg yolks, cream, Parmesan, salt and black pepper.
  5. Transfer the pasta into the skillet then add the sauce.
  6. Mix to coat the pasta. The heat from the skillet, bacon, mushrooms and pasta will cook the yolks.
  7. Add the remaining Parmesan and mix until combined. Add more black pepper if required.
  8. Serve immediately.
Notes
  1. This is a really quick pasta dish, so make sure you have everything ready before you start cooking.
  2. If your pasta gets too dry, add more cream or some of the pasta water to the sauce.
Adapted from Happy Days with the Naked Chef by Jaime Oliver
Adapted from Happy Days with the Naked Chef by Jaime Oliver
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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