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Spaghetti Carbonara with Mushrooms
with a pear salad

Name: Spaghetti Carbonara with Mushrooms
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/2 Tbsp Balsamic vinegar; 1 tsp Dijon mustard; 3 Tbsp Olive oil; 1 Pears, sliced; 1/4 lb Mixed greens; 2 oz Blue cheese or gorgonzola (optional); 1/4 cup Nuts of choice for salad; 8 strips Bacon, chopped; 1 lb Mushrooms, sliced; 3/4 lb Spaghetti; 2 Eggs; 1/2 cup Cream or half and half; 1/4 cup Parmesan cheese, grated; 2 Tbsp Sherry or marsala (optional) ((These are Mediterranean cooking wines. If you can't find them, no big deal))

Active: 25 min Total: 25 min

Original

Spaghetti carbonara isn't just for Italian restaurant menus. You'll be shocked at how easy it is to make this hearty Italian staple for an easy weeknight dinner. And with pear season upon us, this pear salad is a sweet way to enjoy this fruit with dinner.

Proteins

Eggs, Cheese, Pork, non-ground

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Pear Salad:

Balsamic vinegar - 1 1/2 Tbsp
Dijon mustard - 1 tsp
Olive oil - 3 Tbsp
Pears - 1 , sliced
Mixed greens - 1/4 lb
Blue cheese or gorgonzola (optional) - 2 oz
Nuts of choice for salad - 1/4 cup

Spaghetti Carbonara with Mushrooms:

Bacon - 8 strips , chopped
Mushrooms - 1 lb , sliced
Spaghetti - 3/4 lb
Eggs - 2
Cream or half and half - 1/2 cup
Parmesan cheese - 1/4 cup , grated
Sherry or marsala (optional) - 2 Tbsp ((These are Mediterranean cooking wines. If you can't find them, no big deal))

Prep

Bacon or Pancetta / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
Make dressing - Whisk together balsamic, mustard, and oil. Season to taste with salt & pepper. For more vinaigrette ideas, check out this video. (Can be done up to 5 days ahead)

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Make

Whisk eggs in a bowl big enough to accommodate the cooked pasta. Add in cream or half and half and parmesan. You will transfer hot pasta straight into this bowl and the heat from the pasta cooks the eggs and forms the sauce.
Bring a saucepan of water to boil. Salt heavily (that water should taste like the ocean!) and add spaghetti. Cook until al dente, tender but not soggy. Transfer hot pasta straight into egg mixture and toss to coat.
While pasta is cooking, heat a skillet over medium-high heat. Add bacon or pancetta, and saute until browned, ~3 minutes. Add in mushrooms with marsala or sherry (if using) and a dash of salt. Saute until softened, ~ 3 minutes. Season to taste with salt and pepper and then transfer to the bowl of pasta. Toss to mix.
Slice pears. Toss vinaigrette together with greens, pears, blue cheese, and nuts of choice. Enjoy with your hot and creamy carbonara!

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