Beef Tenderloin Spaghetti Carbonara Recipe
cured local bacon, green peas, gorgonzola mushroom cream, madagascar peppercorns, pecorino cheese, cracked pepper
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Spaghetti
In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
- 2
Prepare the Bacon and Peas
In a large skillet over medium heat, add the olive oil and diced cured local bacon. Cook until crispy. Add the green peas and cook for an additional 2-3 minutes.
- 3
Make the Mushroom Cream
In the same skillet, add sliced mushrooms and sauté until softened, about 5 minutes. Pour in the heavy cream and bring to a simmer. Stir in the gorgonzola cheese until melted and smooth.
- 4
Combine Ingredients
Add the cooked spaghetti to the skillet, tossing to coat. Add reserved pasta water as needed for desired consistency. Stir in the Madagascar peppercorns and pecorino cheese. Season with cracked black pepper and salt to taste.
- 5
Serve
Divide the spaghetti carbonara among plates, garnish with additional pecorino cheese and cracked pepper if desired. Serve immediately.
