Spaghetti Carbonara
with Mushrooms
SERVES 4
1∕4 cup olive oil
1 lb. portobello
mushrooms, stemmed
and gilled , or oyster
mushrooms , cut into bite -
size strips
1∕2 tsp. smoked paprika or
ground cumin
Kosher salt and pepper
6 cloves garlic or 1 bulb
green garlic, very thinly
sliced or chopped
1 cup dry white wine
1 lb. farro spaghetti or
whole-wheat spaghetti
6 large egg yolks
1∕2 cup each finely shredded
Parmigiano-Reggiano
and Pecorino Romano,
plus more for serving
1∕2 cup fresh flat-leaf
parsley, chopped
1∕4 cup fresh chives, finely
chopped
■Bring a large pot of water
to a boil for the pasta.
■In a large skillet, heat the
olive oil over medium-high.
Add the mushrooms. Cook,
stirring occasionally, until
browned, 8 to 10 minutes.
Season with the smoked
paprika, salt, and pepper.
Add the garlic. Reduce heat to
medium. Cook, stirring often,
until fragrant, 2 to 3 minutes.
Add the wine. Cook, stirring
often, until the liquid is
absorbed, about 2 minutes.
Reduce heat to low.
■Salt the boiling water and add
the pasta. Cook until 1 minute
shy of the package directions.
Reserve about 1 mug of the
pasta cooking water; drain
the pasta.
■In a medium bowl, beat the
egg yolks and 1∕2 cup of each
cheese. Gradually whisk in the
reserved cooking water. Add
the pasta and egg mixture to
the mushrooms. Remove from
heat. Toss until pasta is well
coated, 1 to 2 minutes. Toss in
the herbs; season. Serve with
additional cheese.
MUSHROOMS
Both portobello
mushrooms and
oyster mushrooms
add a meaty
mouthfeel and
umami to pasta
dishes. Choose
portobellos
for a robust kick
and oysters
for a more
delicate flavor.