How to Prepare Tasty Mushroom Carbonara Pasta with Mustard

Mushroom Carbonara Pasta with Mustard. Boil plenty of water in a large pot, add salt and then the pasta. Combine the egg yolk, mustard, and heavy cream from the "A" ingredients in a bowl and mix. Add a pinch of salt and pepper and set aside.

Gradually whisk in the hot pasta water. Mix the pasta and egg mixture into the mushrooms. Brown mushrooms in drippings; remove to paper towels. You can have Mushroom Carbonara Pasta with Mustard using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Mushroom Carbonara Pasta with Mustard

1. You need 200 grams of Spaghettini.
2. It's 40 grams of Bacon (preferably block bacon).
3. It's 2 of Button mushrooms.
4. You need 2 of Shiitake mushrooms.
5. Prepare 1 of packet Shimeji mushrooms.
6. Prepare 1 of Salt.
7. Prepare 1 of Black pepper.
8. Prepare 1 tbsp of Olive oil.
9. You need 1 dash of Parsley.
10. It's 1/4 of a lemon's worth of Lemon juice.
11. Prepare of "A" ingredients.
12. It's 2 of Egg yolk.
13. Prepare 2 tbsp of Mustard (I use Maille Dijon Mustard).
14. You need 40 ml of Heavy cream.

Add the cream, butter, parsley, garlic, pepper sauce and salt to skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in bacon, mushrooms and cheese; heat through. There was something so unique about the flavor, a mix of savory from the sausage, sharpness (and texture!) from the mustard, slight sweetness and acidity from the wine, heat from the crushed.

Mushroom Carbonara Pasta with Mustard instructions

1. Slice the mushrooms and shiitake into thick pieces. Tear the shimeji into bite-sized pieces by hand. Cut the bacon into pieces around 1cm thick..
2. Boil plenty of water in a large pot, add salt and then the pasta..
3. Combine the egg yolk, mustard, and heavy cream from the "A" ingredients in a bowl and mix. Add a pinch of salt and pepper and set aside..
4. Add olive oil to a heated pan and then brown the bacon. Then add the mushrooms all at once. Season lightly with salt and pepper..
5. Once the mushrooms become tender, turn off the heat and let it sit for a moment..
6. Boil the pasta according to the directions on the package. Drain, then add it to the "A" mixture and quickly toss. Then, add to the pan and mix with the residual heat. Season with salt..
7. Add a bit of lemon juice, transfer to plates and top with parsley to complete..

Over medium heat, cook, tossing the pasta in the sauce, until the sauce thickens slightly and coats the pasta. Add more pasta water if necessary. Whisk up the eggs with the cheese then drain the pasta, reserving some of the pasta water. Turn off the heat and add the pasta to the pan with the mushrooms. Add back the bacon, mix, then pour over the egg mixture.