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Italian · Italy

Mushroom-Infused Pancetta Pasta with Sautéed Mushroom Reduction

A variation of carbonara with added mushrooms for extra flavor and texture, using a sautéed mushroom reduction instead of a raw egg sauce.

35 minutes2 servings
Mushroom-Infused Pancetta Pasta with Sautéed Mushroom Reduction
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Ingredients

Method

  1. Cook linguine in salted boiling water until al dente.
  2. Dice pancetta and sauté in olive oil until crispy. Add sliced mushrooms and cook until tender, then add beef broth and reduce to a thick sauce.
  3. In a bowl, whisk together egg yolks, pecorino, and black pepper.
  4. Toss the hot pasta in the pancetta and mushroom mixture, then quickly mix in the egg and cheese sauce.
  5. Adjust seasoning and serve immediately.
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