Pasta Cabonara With Mushrooms
The chef made a fabulous pasta this week, which was absolutely delicious. We both rated it as one of the best things he’s ever cooked, and plan to have it again! Here’s the recipe, which the chef concocted from a mixture of other recipes. There’s a picture of the finished dish at the bottom of the recipe. Yummy!
Pasta Carbonara
- 6 slices Prosciutto
- 2 cups mushrooms
- 1 egg
- ¼ cup cream
- Pepper to taste
- Parmesan cheese (grated)
- Fresh curly parsley a few sprigs
- Fresh Italian parsley a few sprigs
- Fresh garlic chives
- 6 oz pkg gluten free Linguine or spaghetti
- Slice mushrooms, dice prosciutto, dice parsleys and chives and set aside.
- Place pasta in pot with enough water, a dash of salt and a bit of olive oil bring to boil and cook until el dente.
- In large mixing bowl beat egg with the cream and add pepper and set aside
- Next while the pasta is cooking sauté the mushrooms in olive oil and a bit of butter as the pasta is almost ready add the prosciutto and herbs to the mushrooms.
- When pasta is ready drain and toss in the egg and cream and add parmesan and mix in the sautéed mushrooms mixture.
Serves 2.
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