Ingredients
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:
- Mushrooms - 1 lb , sliced
- Spaghetti - 3/4 lb
- Eggs - 2
- Cream or half and half - 1/2 cup
- Parmesan cheese - 1/4 cup , grated
- Cooking oil - 1 Tbsp
- Sherry or marsala (optional) - 2 Tbsp ((These are Mediterranean cooking wines. If you can't find them, no big deal))
Prep
- 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 cooking oil and then mushrooms to heated oil 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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