Bacon and Mushroom Carbonara — Wake & Jake

Name: Bacon and Mushroom Carbonara — Wake & Jake
Cuisine: European, Italian, Mediterranean
Ingredients: · Kosher salt, to taste; · ¾ cup finely grated pecorino romano, plus more for garnish; · ¾ cup finely grated parmigiano reggiano; · 1 teaspoon freshly ground black pepper, plus more for garnish; · 2 large eggs, plus 2 yolks; · 6 ounces thick cut bacon, sliced into ¼-inch batons; · 8 ounces sliced shiitake mushrooms; · 16 ounces (1 ½ boxes) Barilla Collezione bucatini

8 steps

I’ve been really loving going halfsies on meat recipes these days so for my carbonara I matched thick cut bacon—instead of guanciale— with a ½ pound of shiitake mushrooms for an extra punch of umami. The whole thing comes together in 30 minutes making it one of my favorite comfort foods!

Updated at: Thu, 17 Aug 2023 02:46:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories3260.4 kcal (163%)

Total Fat133.7 g (191%)

Carbs368.1 g (142%)

Sugars19.8 g (22%)

Protein141.6 g (283%)

Sodium4115.6 mg (206%)

Fiber20.9 g (75%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Kosher salt

to taste

¾ cuppecorino romano

finely grated, plus more for garnish

¾ cupparmigiano reggiano

finely grated

1 teaspoonblack pepper

freshly ground, plus more for garnish

2eggs

large

2yolks

6 ouncesbacon

thick cut, sliced into 1/4-inch batons

8 ouncesshiitake mushrooms

sliced

16 ouncesbucatini

Instructions

Step 1

Serves 4-6

Step 2

Prep Time 10 minutes

Step 3

1. Bring a large pot of salted water almost to a boil and keep hot while you prepare the rest of the recipe.

Step 4

2. In a medium bowl, whisk together the cheeses, pepper, eggs, and yolks until smooth. Set aside.

Step 5

3. In a large pot or Dutch oven over medium-high heat, add the bacon and cook, stirring often until the fat begins to render, about 3 minutes. Add the mushrooms with a pinch of salt and continue to cook, stirring often, until the bacon is crisp and the mushrooms are golden, 10-12 minutes more. Keep warm.

Step 6

4. Meanwhile, bring the large pot of salted water to a rolling boil and add the Barilla Collezione Bucatini. Cook, stirring occasionally, until al dente, about 7 minutes. Drain reserving ¾ cup pasta water.

Step 7

5. Off the heat, add the drained pasta and reserved pasta water to the Dutch oven with bacon and mushrooms. Pour over the egg mixture and stir until a creamy sauce forms. Adjust the seasoning with salt.

Step 8

6. Divide between bowls and garnish with more pecorino and pepper, then serve.