10-Minute Mushroom Carbonara

Ingredients

• 300 g of pasta—I highly recommend Fusilli Lunghi Bucati

• 5 egg yolks

• 3/4 cup of parmesan cheese

• 10-15 white mushrooms, sliced

• Pasta water

• 1 tbsp olive oil

• Lots and lots of freshly ground pepper

Instructions

Sauce

• Separate your egg yolks and put into a mixing bowl. Add your parmesan cheese to the bowl, along with a LOT of fresh ground pepper—probably around 1/2 tablespoon

• Whisk everything together to form a thick paste

• Set aside

The rest

• Cook your noodles according to instructions. Once the noodles are in the boiling water, start the next step

• On another burner, put a large saucepan on low heat. Add in your olive oil and mushrooms and cook until dark brown

  • If cooked slowly, these mushrooms should finish cooking around the same time that the pasta is done cooking

• Using tongs, remove the pasta from the pasta water and put it directly into your pan holding the mushrooms

  • Make sure you don’t drain the water from the pasta pot!

• Take the saucepan off heat to avoid curdling, and add in your egg yolk and parmesan cheese sauce mixture into the pan. Mix until combined

• Using a measuring cup, begin adding in your pasta water 1/4 cup at a time. Continue adding until the sauce is at an alfredo-like consistency. I used nearly a whole cup!

• Move to your favourite bowl and top with more parmesan cheese and black pepper. Enjoy!