Spaghetti Carbonara with Porcini Mushrooms

Name: Spaghetti Carbonara with Porcini Mushrooms
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 lb. spaghetti; Kosher salt and freshly ground black pepper, to taste; 3 tbsp. extra-virgin olive oil; 10 oz. pancetta, cut crosswise into ¼″ strips; ⅔ cup finely grated Parmigiano-Reggiano; 2 tbsp. finely chopped fresh flat-leaf parsley; ⅔ cup white wine; 4 cloves garlic, crushed; ¼ cup finely grated Pecorino Romano; 1½ lb. porcini mushrooms, thinly sliced; 2 eggs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

In central Italy, pasta alla carbonara, which roughly translates to “pasta of the charcoal worker,” is made with only a few ingredients: raw eggs, grated salty cheese, crispy pancetta (or guanciale), and plenty of black pepper. The dish can be enhanced with any number of additions, including earthy porcini mushrooms, a natural partner to pancetta.