Mushroom Carbonara with silky sauce, smokey bacon, earthy mushrooms, nutty Parmigiano-Reggiano, and fresh thyme . . . I mean, does one need to say more?
World Carbonara Day
Coming at ya with a short and sweet one today! Did you know that today (April 6) is World Carbonara Day? That’s right! I found this out while reading a post earlier this week from uber-talented Eva Kosmas Flores. She and Barilla are hosting a #CarbonaraChallenge for World Carbonara Day. To participate, you make your favorite carbonara recipe, and then post it on social media with #CarbonaraChallenge.
So, I figured what the hay, why not? I like carbonara. I especially love mushroom carbonara. The chickens are laying more eggs due to the longer days, so I had plenty of those hand. And I mean, how can you not be inspired by Eva’s beautiful pictures. So, enter my favorite carbonara recipe, which is Mushroom Carbonara with Bacon & Thyme.
Mushroom Carbonara with Bacon & Thyme
I took a cue from Eva and used Barilla Collezione bucatini. Although I typically reach for whole or ancient wheat pasta, I wanted to give a nod to Barilla. Bucatini is basically a spaghetti straw. It’s shaped like spaghetti but is hollow in the center, like a drinking straw. A straw for soaking up delicious carbonara sauce! And the pasta straw did not disappoint. It was perfect. Thank you, Barilla!
I have a hard time finding *thick-sliced* pancetta or prosciutto. However, we have a great source of local, nitrate-free, thick-cut bacon. So, bacon it is. And I’m not mad about it.
Next up: mushrooms. If you’ve been following along with me for a bit, you may know that we grow our own mushrooms. I recently shared a mini tutorial in my Insta Stories on how you can grow mushrooms as well. Check out the highlights if you missed it! Although mushrooms aren’t fruiting just yet, we’ve been inoculating logs with mushroom spawn for the past 2 weekends.
And the reason I’m keeping this post short and sweet is because we have 5 more pounds of mushroom spawn to inoculate TODAY! I thought this made it all the more appropriate to share Mushroom Carbonara on World Carbonara day while growing mushrooms. Also, I think the mushrooms give it a little something extra. Because of the mushrooms, I’m of the opinion that you could totally leave out the bacon if you don’t eat meat, and you wouldn’t miss a thang.
Ok, I gotta go plant me some mushrooms!
Mushroom Carbonara with Bacon & Thyme
- 2 tablespoons olive oil
- 2 –3 slices thick-cut bacon diced
- 8 ounces mushrooms sliced (I used a mix of crimini and shiitake)
- 2 garlic cloves minced
- 1/4 cup dry white wine
- 1 whole egg plus 2 yolks
- 1/4 cup grated Parmigiano-Reggiano plus more for serving
- 1/4 cup grated Pecorino Romano plus more for serving
- 3 sprigs thyme leaves stripped from stems
- 1/2 teaspoon fresh-cracked black pepper plus more for serving
- Kosher salt
- 6 ounces spaghetti
- Place a large heat-proof bowl in the oven and set eat to 175º F.
- Fill a large pot with water and season with salt. Bring to a boil
- Meanwhile, heat olive oil in a medium skillet. Add bacon and cook, stirring occasionally, for 4–5 minutes. Add mushrooms and continue to cook for an additional 4-5 minutes. Add garlic and cook for about 30 seconds. Add wine and simmer until slightly reduced, 3–4 minutes. Remove from heat, cover, and set aside.
- In a small bowl, beat egg, yolks, and cheese together.
- When water comes to a boil, cook pasta until al dente according to package instructions. Reserve 1/4 cup pasta cooking water and drain pasta quickly and add to warm bowl (removed from oven). If pasta becomes dry, add cooking water to moisten. Pour egg mixture over pasta and toss to combine. Pour bacon mixture over pasta. Add thyme leaves, fresh-cracked pepper, and salt and toss to combine. Serve immediately.
May your mushroom carbonara always be silky and filled with pasta straws.