Mushroom Carbonara Pasta with Mustard. Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe. Add ½ cup pasta cooking liquid to reserved egg mixture and whisk to combine and loosen eggs. A creamy and dreamy Mustard Chicken pasta recipe with chicken, mushrooms and a creamy sauce made of white wine, creme fraiche and dijon.
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Carbonara may be the simplest of pasta dishes and Hetty McKinnon gives it a modern, vegetarian twist.
You can have Mushroom Carbonara Pasta with Mustard using 14 ingredients and 7 steps. Here is how you cook that.
Ingredients of Mushroom Carbonara Pasta with Mustard
- Prepare 200 grams of Spaghettini.
- Prepare 40 grams of Bacon (preferably block bacon).
- It's 2 of Button mushrooms.
- You need 2 of Shiitake mushrooms.
- It's 1 of packet Shimeji mushrooms.
- You need 1 of Salt.
- You need 1 of Black pepper.
- You need 1 tbsp of Olive oil.
- You need 1 dash of Parsley.
- Prepare 1/4 of a lemon's worth of Lemon juice.
- Prepare of "A" ingredients.
- Prepare 2 of Egg yolk.
- It's 2 tbsp of Mustard (I use Maille Dijon Mustard).
- You need 40 ml of Heavy cream.
Carbonara is a classic pasta dish drenched in a creamy (yet cream-free) sauce. Typically, humble ingredients like eggs, cheese and cured pork are coaxed together (with the help of a little. This delicious vegetarian fettuccine carbonara with mushrooms is easy to make and creamy. Cook pasta until al dente — Make sure to salt the pasta water generously before throwing in the pasta.
Mushroom Carbonara Pasta with Mustard instructions
- Slice the mushrooms and shiitake into thick pieces. Tear the shimeji into bite-sized pieces by hand. Cut the bacon into pieces around 1cm thick..
- Boil plenty of water in a large pot, add salt and then the pasta..
- Combine the egg yolk, mustard, and heavy cream from the "A" ingredients in a bowl and mix. Add a pinch of salt and pepper and set aside..
- Add olive oil to a heated pan and then brown the bacon. Then add the mushrooms all at once. Season lightly with salt and pepper..
- Once the mushrooms become tender, turn off the heat and let it sit for a moment..
- Boil the pasta according to the directions on the package. Drain, then add it to the "A" mixture and quickly toss. Then, add to the pan and mix with the residual heat. Season with salt..
- Add a bit of lemon juice, transfer to plates and top with parsley to complete..
Pasta Carbonara is an Italian pasta dish from Rome made with eggs and spaghetti. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. This is a quick and easy upgrade to weeknight spaghetti dinner. I tend to make this low sodium, but you may want to add salt in the pasta water and while the mushrooms are cooking.
