Elevated Mushroom & Bacon Carbonara
Serves: 2│45 min
This dish takes the classic Roman comfort of Carbonara and adds a layer of earthy depth with sautéed mushrooms. The secret to this specific plating is the dual-texture bacon: rendered and soft within the sauce, but fried into a crisp "crown" for the garnish.
Ingredients
The Pasta & Base
225g (8 oz) Spaghetti or Bucatini
150g (5.3 oz) Pancetta or thick-cut bacon, diced
100g (3.5 oz) Cremini or Button mushrooms, thinly sliced
2 cloves Garlic, minced
15ml (1 tbsp) Extra virgin olive oil (for finishing)
The Carbonara Sauce
3 Large egg yolks, room temperature
1 Large whole egg, room temperature
60g (1/2 cup) Pecorino Romano, freshly grated
40g (1/3 cup) Parmigiano Reggiano, freshly grated
5g (1 tsp) Freshly cracked black pepper
The Garnish
2 long strips of Bacon (fried into a spiral)
15g (2 tbsp) Extra grated Parmesan
Small handful of Microgreens or Pea shoots
Instructions
Prep the Sauce: Whisk egg yolks, whole egg, grated cheeses, and pepper in a small bowl until a thick paste forms.
Boil the Pasta: Cook pasta in a pot of salted boiling water until 2 minutes before al dente.
Crisp the Garnish: Fry the two long bacon strips in a skillet until crisp; curl into a circle and set aside.
Sauté the Filling: In the same skillet, sauté diced bacon until fat renders. Add mushrooms and cook until browned and tender.
Add Aromatics: Toss in the minced garlic and cook for 30 seconds until fragrant, then turn heat to low.
Emulsify: Reserve 240ml (1 cup) of pasta water. Transfer pasta directly to the skillet with the bacon and mushrooms.
The Temper: Remove skillet from heat. Slowly whisk 60ml (1/4 cup) of hot pasta water into the egg mixture to temper.
Cream the Sauce: Pour egg mixture over pasta. Toss vigorously, adding more pasta water as needed until creamy and glossy.
Plate: Twirl pasta into a high mound. Drizzle with olive oil and top with extra cheese.
Final Touch: Place the crispy bacon spiral on top and garnish with fresh microgreens.
