Mushroom Carbonara with Gruyere and Hazelnuts
Mushroom Carbonara with Gruyere and Hazelnuts is a cozy 30 minute dinner with restaurant flavor. It'll be your favorite (almost) meatless meal!
Servings: 4 servings
Ingredients
Instructions
- Cook pasta to al dente, reserving about 1 cup of pasta cooking water.
- Meanwhile in a large skillet, add the olive oil and pancetta. Cook until the pancetta is crispy.
- In a small bowl, whisk together the egg yolks and the egg. Add the grated gruyere cheese.
- Add the mushrooms and sliced sage to the pan and continue to cook until the mushrooms are lightly browned, about 5 minutes.
- To assemble, add the hot pasta and the toasted hazelnuts to the pan with the mushrooms and the pancetta and toss to combine.
- Whisk a little of the hot pasta water into the egg and cheese mixure to temper and loosen it. Off the heat, pour the egg and cheese mixture into the skillet and toss everything quickly to avoid scrambling the egg. Add anywhere from 1/4 cup to 1 cup of reserved pasta water as you're tossing to create a silky sauce that clings to the pasta.
- Serve immediately topped with more grated cheese. So good :)
Notes
To toast hazelnuts put them on a baking sheet and toast in a 350F oven for 10-15 minutes, giving it a shake once or twice during that time.
Nutrition
Serving: 1 · Calories: 499 kcal · Carbohydrates: 21 g · Protein: 21 g · Fat: 38 g · Saturated Fat: 12 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 19 g · Trans Fat: 0.1 g · Cholesterol: 212 mg · Sodium: 403 mg · Potassium: 484 mg · Fiber: 3 g · Sugar: 2 g · Vitamin A: 489 IU · Vitamin C: 1 mg · Calcium: 359 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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