Homemade Orecchiette Carbonara with Peas Bacon and Shiitake Mushrooms
From chef2 14 years ago
- 22 minutes to make
- Serves 6
This dish, made with homemade orecchiette, has a light (yes, light!) carbonara sauce and makes me dream of Italy. only I buy mine too much trouble to make
Ingredients
- Homemade orecchiette Carbonara with peas, bacon, and shiitake mushrooms shopping list
- INGREDIENTS shopping list
- Servings: 4 shopping list
- 4 slice applewood bacon, diced shopping list
- 2 medium leeks (white and pale green parts only), halved lengthwise then cut crosswise into 1/3" slices shopping list
- 10 ounces orecchiette shopping list
- 2 large eggs at room temperature shopping list
- 1/2 cup freshly grated parmesan cheese, plus additional for serving shopping list
- 1 tablespoon chopped Italian parsley shopping list
- 1 cup sliced shiitake or cremini mushrooms shopping list
- 1/2 cup freshly shelled green peas shopping list
- 1 tablespoon olive oil shopping list
- kosher salt and Freshly ground black pepper shopping list
How to make it
- Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add mushrooms and saute over medium heat about 3 minutes. Add green peas and saute for 2 more minutes. Add 1 tablespoon olive oil and add leeks and sauté over about 6 minutes. Set aside.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.
- Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks and mushroom mixture in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.
The Rating
Reviewed by 3 people-
Great chef. Nothing here not to like. You have my 5. Thanks for posting.
victoriaregina
in USA loved it
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wonderful recipe love the addition of applewood backon Yum high5
momo_55grandma
in Mountianview loved it
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Sounds wonderful! I am heading to the store to get the ingredients. My husband will love this tonight.
angelica14
in St Petersburg loved it
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