Spaghetti Carbonara with Crispy Mushrooms

I love pasta carbonara.  It is actually a really simple dish to make.  The original recipe contains no cream, and that is the version that I prefer.  I think the addition of cream takes away from the egginess of the dish, which is what I love most about carbonara.

I still basterdized the dish with mushrooms though.  Cause I love crispy browned mushrooms and the earthiness goes nicely with this rustic pasta dish.

Fresh eggs are essential for this recipe.  I dish up the pasta and then mix in the egg yolk with each serving.  The hot pasta and pasta water semi-cooks the egg yolk.
I sanitize each egg by washing the uncracked eggs with dish detergent and make sure that I get the freshest eggs possible.  Organic, cage-free eggs have the best tasting yolks.

Mushroom Spaghetti Carbonara

1 lb dried spaghetti

Sautéed Mushrooms

4 oz guanciale (or pancetta or bacon), chopped

black pepper

pecorino Romano, freshly grated

1 egg yolk for each serving

Cook spaghetti according to directions on package.  Reserve 2 cups pasta water and keep hot.  

While the spaghetti is cooking, prepare the sautéed mushrooms and set aside.  In the same pan, add guanciale and cook over low heat for about 3 minutes, stirring.  Add the mushrooms back into the pan. Toss in hot spaghetti.  Add black pepper to taste.  I like lots and lots of pepper.  Mound the pasta into warmed serving bowls.  Mix in freshly grated pecorino Romano and 1 egg yolk to each bowl of hot pasta.  Mix in 1 tbsp of hot pasta water to each bowl.  Add more cheese and black pepper.  Serve.  Makes about 6 servings.

• Leftover pasta can be reheated and then add the eggs, cheese and black pepper at serving.
• Egg whites can be frozen in ice cube trays and then stored in a container in the freezer for next time you make omelets, meringues, scrambles, etc.