Pasta Carbonara With Mushrooms

Way back in June 2009, Keith made a wonderful Pasta Carbonara dish for our supper.

We both loved it, and have enjoyed it many times since then.

Pasta Carbonara With Mushrooms

A cheesy, bacon-y, creamy, delicious supper!

Serves 2         Time: 30 minutes

Ingredients

• 2 cups mushrooms
• 1 tbsp olive oil
• 1 tbsp butter
• 4 slices Prosciutto
• 1 egg
• 1/4 cup 10% cream
• Pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh Italian parsley
• 1 tsp minced garlic
• 8 oz fresh pasta (we use linguine)

Directions

1. Slice mushrooms, dice prosciutto, dice parsley, and set aside.
2. In large mixing bowl, beat the egg with the cream, then add pepper and set aside
3. Cook the pasta according to its package directions
4. Next, while the pasta is cooking, sauté the mushrooms in olive oil and a bit of butter
5. When the pasta is almost ready, add the prosciutto and herbs to the mushrooms, and stir frequently
6. When pasta is ready, reserve 1/2 cup of pasta water, then drain the pasta
7. Next, add the pasta to the egg mixture, and combine well
8. Then, add  the parmesan, and mix in the sautéed mushrooms mixture.
9. Serve immediately

Photo: Pasta Carbonara

Here’s what I wrote in my old food blog, when I posted this recipe and photo on June 19, 2009.

• Keith made a fabulous pasta dish this week, and we both rated it as one of the best things he’s ever cooked. We can’t wait to have it again soon!
• He agreed to share the recipe, which he concocted by himself, from a mixture of other recipes.
• There’s a picture of the finished dish at the bottom of the recipe. Yummy!

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