Spaghetti Car­bonara with Mush­rooms

SERVES 4

Rachael Ray Every Day - - Shop Talk -

I make car­bonara for my hus­band, John, af­ter ev­ery big show he plays in NYC. This is an earthy and meat-free ver­sion of his fa­vorite dish.

About 4 tbsp. olive oil

1 lb. por­to­bello mush­room caps, stemmed and gilled, or oys­ter mush­rooms, cut into bite- size strips

1∕2 tsp. smoked pa­prika or ground cumin

Salt and pep­per

6 cloves gar­lic or 1 bulb green gar­lic, very thinly sliced or chopped

About 1 ucp white wine

1 lb. farro spaghetti or whole­wheat spaghetti

6 large egg yolks

1∕2 cup each grated Parmi­giano- Reg­giano and Pecorino- Ro­mano, plus more for pass­ing at the ta­ble

1∕2 cup fresh flat- leaf pars­ley

leaves, chopped

1∕4 cup fresh chives, finely chopped

■ Bring a large pot of water to a boil for the pasta.

■ In a large skil­let, heat the oil, about four turns of the pan, over medium-high. Add the mush­rooms. Cook, stir­ring oc­ca­sion­ally, un­til browned, 8 to 10 min­utes. Sea­son with the smoked pa­prika, salt, and pep­per. Add the gar­lic. Re­duce heat to medium. Cook, stir­ring of­ten, un­til fra­grant, 2 to 3 min­utes. Add the wine. Cook, stir­ring of­ten, un­til the liq­uid is ab­sorbed, about 2 min­utes. Re­duce heat to low.

■ Salt the boil­ing water and add the pasta. Cook un­til 1 to 2 min­utes shy of the pack­age di­rec­tions. Re­serve about 1 cup of the pasta cook­ing water be­fore drain­ing.

■ In a medium bowl, beat the egg yolks and 1∕2 cup of each cheese. Grad­u­ally whisk in the hot pasta water. Mix the pasta and egg mix­ture into the mush­rooms. Re­move from heat. Toss un­til the pasta is coated, 1 to 2 min­utes. Mix in the herbs; sea­son. Serve with more cheese.

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