Carbonara Mushroom Linguine. Toss mushrooms and ¼ cup extra-virgin olive oil once in pan to coat in oil. Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp.
Try a mixture of smoked bacon and pancetta for a tasty balance of flavors.
Salt the boiling water and add the pasta.
Gradually whisk in the hot pasta water.
You can have Carbonara Mushroom Linguine using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Carbonara Mushroom Linguine
- It's 100 grams of linguine.
- You need 2 of egg yolk.
- Prepare 4 tbsp of grated parmesan cheese.
- You need of mushroom soup.
- Prepare 1/2 can of Campbell mushroom soup.
- Prepare 4 tbsp of hot water.
- It's of seasoning.
- You need 1 tsp of salt and black pepper.
Mix the pasta and egg mixture into the mushrooms. Drain and return to the saucepan. Quickly mix the beaten eggs into the hot saucepan with the pasta, stirring vigorously to coat all the strands, then add the mushroom and shallot mix along with the grated Grana Padano. Bring a large pot of lightly salted water to a boil.
Carbonara Mushroom Linguine instructions
- Bring a pot of water to a boil then add salt and pasta and simmer for 11 minute then drain and set aside.
- Bring to a simmer a can of Campbell mushroom soup with 2 tbsp of pasta water to dilute it and off heat and set aside.
- Mix egg yolk and cheese with the mushroom then immediately toss the cooked hot linguine pasta and mix well,.
- Serving option carbonara mushroom linguine top spinach and mushrooms with cheese ham roll.
For this mushroom edition of the carbonara I decided to keep the bacon in. I love the saltiness it adds to otherwise quite mild tasting dish. But feel free to leave the bacon out and keep this recipe vegetarian. The process for it is very simple. Get the pasta going in a pot of boiling water.
