Mushroom Spaghetti Carbonara
(from mcconnki’s recipe box)
Source: Gluten Free Cookbook
Prep time: 15 minutes
Cook time: 12 minutes
Serves 2 people
Categories: Spaghetti - Gluten Free
Ingredients
- 1 1/2 oz. chopped pancetta or 1 tbsp. olive oil
- 250g (1/2 lb.) Cremini mushrooms sliced
- 1/2 finely diced onion
- 1 tbsp. minced fresh sage
- red pepper flakes
- kosher salt and fresh ground pepper
- 6 oz. gluten-free spaghetti
- 2 large eggs
- 3/4 c grated Parmesan cheese
- 1/4 c dry white wine
- 1/4 parsley or basil leaves
Directions
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In pan over medium heat sauté pancetta until begins to brown (3min).
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Add mushrooms, onion, sage and pepper flakes.
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Sprinkle with salt and black pepper.
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Sauté until mushrooms are tender (8min)
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Cook pasta in salted water.
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Beat eggs with a fork and mix in cheese.
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Remove 1/2 c of pasta cooking WATER as reserve and then drain the rest of the water.
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Add wine to frying pan w/ mushroom mix and boil until reduced by half (1min).
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Remove from heat and add spaghetti.
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Gradually whisk reserved water with Eggs.
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Add egg mix to frying pan and coat pasta until creamy (not runny).
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If it doesn’t cream heat on low – don’t boil.
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Serve