Garden Carbonara Recipe

Time30m

Serves2

lumache pasta, trumpet mushrooms, cherry tomatoes, egg yolk, pecorino, fried okra

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Ingredients

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1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the lumache pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2
Sauté the Mushrooms
In a large skillet, heat olive oil over medium heat. Add the trumpet mushrooms and sauté until they are golden brown and tender, about 5-7 minutes.
3
Combine Ingredients
Add the drained lumache pasta to the skillet with the sautéed mushrooms. Toss to combine and heat through. If the pasta seems dry, add a little reserved pasta water.
4
Create the Sauce
In a bowl, whisk together the egg yolks, grated pecorino cheese, salt, and black pepper. Pour the egg mixture over the hot pasta and toss quickly to create a creamy sauce. If needed, add more reserved pasta water to reach desired creaminess.
5
Serve
Plate the carbonara and top with halved cherry tomatoes and crispy fried okra. Garnish with extra pecorino cheese and black pepper to taste.