Smoky Mushroom and Roasted Red Pepper Carbonara
by Hetal Vanmali
This Smoky Mushroom and Roasted Red Pepper Carbonara, made with Farmers Finest eggs, features creamy spaghetti coated in a velvety sauce. The earthy flavors of mushrooms, peppers, and garlic add a comforting twist to the classic dish.
Cook Time
45 min
Course
Main Course
Cuisine
Italian
Servings
4
Ingredients
- 200 g mushrooms, sliced
- 1 1/2 red pepper, roughly cut into two-inch squares
- 2 Tbsp melted butter
- 1 tsp salt, divided
- 1/2 tsp pepper, divided
- 10 cloves garlic, crushed (Around 2 Tbsp)
- 5 basil leaves, chopped
- 1 Tbsp olive oil
- 100 g bacon, diced
- 1 large egg + 3 egg yolks*
- 3/4 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 450 g spaghetti, cooked and hot, with 1/2 cup reserved pasta water
- 1 tsp lime or lemon juice (optional)
Instructions
- Preheat the oven to 425F (220C). Line a baking sheet with parchment paper. Add the sliced mushrooms, red pepper, smashed garlic, melted butter, chopped basil leaves, 1/2 tsp salt, and 1/4 tsp pepper. Roast until browned on the edges, about 27-30 minutes
- In a saucepan over medium heat, warm the olive oil. Add the diced bacon and cook until golden brown, about 3 minutes, remove into a separate bowl
- Boil the spaghetti according to the package instructions, save 1/2 cup pasta water
- Meanwhile, in a small bowl, whisk together the eggs, egg yolk, parmesan cheese, heavy cream and remaining salt and pepper until well-combined
- Add the cooked spaghetti and reserved pasta water to the saucepan on medium heat, stirring until the water is mostly absorbed, about 1 minute. Add the bacon, roasted red pepper and mushrooms. Remove the pan from heat, then pour in the egg mixture, tossing well to coat the pasta. If the pasta seems dry add 2 Tbsp of water
- Garnish with Parmesan cheese and fresh parsley if desired, and serve immediately. Happy cooking!