Carbonara Recipe
Garganelli pasta, pancetta, wild mushrooms, white wine cream, fried egg
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the garganelli pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Add the wild mushrooms and sauté until softened, about 4-5 minutes.
- 3
Deglaze with Wine
Pour in the white wine and let it simmer for 2-3 minutes until reduced by half.
- 4
Add Cream
Stir in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese, and stir until melted. Season with salt and black pepper to taste.
- 5
Combine Pasta and Sauce
Add the drained pasta to the skillet, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 6
- 7
Serve
Plate the pasta and top each serving with a fried egg. Garnish with additional Parmesan cheese and black pepper, if desired.
