Hey Everyone,
Here is a really delicious spaghetti carbonara my way. I love using mushrooms in replace of meat, because mushrooms have that great earthy and meat-like texture. Make sure your noodles are hot so that the eggs get cooked from the hot noodles. The tamari is a great substitute for salt as well. I hope you enjoy it!
- 1 Ib. Whole Wheat Spaghetti
- 2 medium organic onions or 1 large, diced
- 4 portobello mushrooms
- ½ cup (+/-) extra virgin olive oil
- ¼ t. red pepper flakes
- 1 cup grated Parmigiano-Reggiano cheese
- 10 cloves garlic, finely chopped
- 2 organic eggs
- 2 t. tamari
- ¼ cup fresh Italian parsley, chopped
- Salt and pepper to taste
- Truffle oil for drizzle (if desired)
- Cook pasta according to directions, 8-10 minutes till firm (al dente)
- Time it, so that the pasta just comes out of the water, when you are ready to mix it with the eggs and cheese, so the hot pasta will cook the egg.
- Meanwhile, coat bottom of cast iron pan with olive oil. Sauté onions for a few minutes, then add garlic and cook until golden brown. Add the mushrooms. Cook for 5-7 minutes, until they begin to get crisp. Add the 2 t. of Tamari and sear the mushrooms, coating well with the Tamari. Add the red pepper flakes. In a bowl, beat the eggs and mix with the cheese. Drain the pasta, reserving ½ cup of the cooking water. Add the pasta to the pan and coat well with the mushrooms and onions. Remove from heat, and add the egg/cheese mixture, tossing well to cook the egg on the hot pasta. Add the parsley and toss again. Add a few tablespoons of the cooking liquid until the desired consistency is reached. (I used 3 TBs.) Drizzle with truffle oil (if desired) and garnish with parsley and more cheese.
Step-By-Step Instructions:
Cook pasta according to directions, 8-10 minutes till firm (al dente). Time it, so that the pasta just comes out of the water, when you are ready to mix it with the eggs and cheese, so the hot pasta will cook the egg.
Meanwhile, coat bottom of cast iron pan with olive oil. Sauté onions for a few minutes, then add garlic and cook until golden brown.
Add the mushrooms. Cook for 5-7 minutes, until they begin to get crisp.
Add the 2 t. of Tamari and sear the mushrooms, coating well with the Tamari. Add the red pepper flakes.
In a bowl, beat the eggs and mix with the cheese.
Drain the pasta, reserving ½ cup of the cooking water. Add the pasta to the pan and coat well with the mushrooms and onions.
Remove from heat, and add the egg/cheese mixture, tossing well to cook the egg on the hot pasta. Add the parsley and toss again. Add a few tablespoons of the cooking liquid until the desired consistency is reached. (I used 3 TBs.)
Drizzle with truffle oil (if desired) and garnish with parsley and more cheese.
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