Mushroom Carbonara with Spaghetti

Name: Mushroom Carbonara with Spaghetti
Total time: 25 min
Yield: 6
Ingredients: 4 pasteurized egg yolks; 2 pasteurized egg; 1 cup grated Pecorino cheese; 2 teaspoons kosher salt, plus more, if desired; 1 1/2 teaspoon freshly ground pepper, plus more, if desired; 2 tablespoons butter; 1 pound wild mushrooms, such as chanterelles, shiitake or maitake, thinly sliced; 1 box (12 oz) Carbe Diem™ Spaghetti; 1/4 cup chopped parsley

Reimagine traditional carbonara with earthy, flavorful mushrooms, perfectly cooked spaghetti, and a hint of parmesan. The result? Familiar, savory flavors.

25 Minutes
6 Servings
21g Net Carbs
310 Calories

Ingredients

4 pasteurized egg yolks
2 pasteurized egg
1 cup grated Pecorino cheese
2 teaspoons kosher salt, plus more, if desired
1 1/2 teaspoon freshly ground pepper, plus more, if desired
2 tablespoons butter
1 pound wild mushrooms, such as chanterelles, shiitake or maitake, thinly sliced
1 box (12 oz) Carbe Diem™ Spaghetti
1/4 cup chopped parsley

Nutrition

6 Servings Per serving: Calories 310; Total Fat 15g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 210mg; Sodium 410mg; Total Carbohydrate 47g (Dietary Fiber 26g, Sugars 2g); Protein 19g

% Daily Value: Vitamin A 15%; Vitamin C 2%; Calcium 25%; Iron 10%;

Net Carbs = 21 grams

Steps

Remove eggs from refrigerator 30 minutes before starting to cook. Place egg yolks, eggs, Pecorino, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl. Whisk vigorously to combine and set aside.
Heat a large skillet over medium-high heat. Add mushrooms and season with remaining salt and pepper. Cook until mushrooms are golden brown, stirring occasionally, about 10 minutes. Add butter and cook 2 to 3 minutes more, until crisp. Remove from heat.
Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente, about 15 to 17 minutes. Drain pasta, reserving 1 cup pasta water.
Add mushrooms and 1/4 cup pasta water to egg mixture. Quickly stir to combine, then add hot pasta to bowl and toss vigorously to coat. Continue stirring until sauce is creamy and completely coats pasta and mushrooms, about 1 minute.
Divide between bowls and sprinkle with parsley and additional cheese, if desired.

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