Mushroom Spaghetti Carbonara

Name: Mushroom Spaghetti Carbonara
Yield: Makes 2 Servings; Can be Doubled
Ingredients: Cremini mushrooms, ½ lb (250 g), sliced; Red pepper flakes Kosher salt and freshly ground pepper Gluten-free spaghetti, 6 oz (185 g); Dry white wine, ¼ cup (2 fl oz/60 ml); Fresh sage, 1 tablespoon minced; Parmesan cheese, ¾ cup (3 oz/85 g) freshly grated; Onion, ½, finely diced; Fresh flat-leaf parsley or basil leaves, ¼ cup (⅓ oz/10 g) torn; Pancetta, 1½ oz (45 g), chopped, or 1 tablespoon olive oil; Large eggs, 2

Preparation info

Makes
2
Servings; Can be Doubled

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Here, mushrooms and pasta are cloaked in a creamy, sage-flecked egg and cheese sauce, with a shower of fresh basil. I like it with a little pancetta, but you can replace it with olive oil for a strictly vegetarian dish.

Ingredients

Pancetta, 1½ oz (45 g), chopped, or 1 tablespoon oli

Dinner
Gluten-free

Method

Place a large nonstick frying pan over medium-high heat. Add the pancetta and sauté until beginning to brown, about 3 minutes. Add the mushrooms, onion, sage, and a pinch of pepper flakes. Sprinkle with salt and a generous amount of black pepper. Sauté until the mushrooms are tender, about 8 minutes. Remove the frying pan from the heat.
Add the pasta to a large