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Bucatini Carbonara with Mushrooms and Roasted Brussels Sprouts

Bucatini noodles in a creamy sauce with crispy bacon, fresh green onions and mushrooms; topped with Parmesan cheese and served with roasted Brussels sprouts.
Difficulty: Easy
Time: 25 Minutes
Calories: 663 Fat: 28g Carbs: 71g Protein: 31g

Carbonara is an Italian pasta dish that is traditionally made with eggs, cheese, and bacon. Our version adds diced cremini mushrooms and green onions. This dish is usually made with spaghetti, but fettuccine, linguine and bucatini also do nicely. It is easy to add just about anything to this pasta. We cook the dish with different seasonal vegetables and eat it all year round.

 

Ingredients
Garlic
Green Onions
Cremini mushrooms
Half & Half
Parmesan
Bucatini pasta
Bacon
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Cooking terms for this recipe

Render To extract (fat) by melting.
Bias (cut) Diagonal slice
Temper To gently warm eggs before adding to a hot sauce to prevent curdling or to decrease cooking time of eggs.

What you need

Large sauté pan

Large pot with lid

Small mixing bowl

Medium mixing bowl

 

 

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Pre-heat oven to 425ºF. Bring 4 quarts salted water to a rolling boil in a large pot. Wash and dry all produce. Dice mushrooms. Remove the root from green onions and bias slice. Mince or grate garlic. Cut Brussels sprouts into quarters. Crack egg into a medium bowl and mix with half and half allowing it to temper. Slice bacon into strips, then dice into small pieces.

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Step 2: ROAST BRUSSELS SPROUTS

Spread Brussels sprouts evenly on foil-lined baking sheet. Drizzle with 1 Tbsp. oil and a pinch of salt and pepper. Place in oven, roast for 20-25 min until lightly chard. Remove from oven and set aside. While Brussels sprouts are roasting start cooking bucatini (Step #3).

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Step 3: COOK THE BUCATINI

Add bucatini to boiling water, stir, and cook for 90 seconds until al dente; cooked but with a firm bite. Reserve ¼ cup pasta water, then drain. Mix pasta with a small amount of oil if still waiting on vegetables. While the pasta is cooking move on to sauté bacon and veggies, (Step #4).

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Step 4: SAUTE BACON & VEG

Add bacon to a large sauté pan over medium heat. Sauté for 5-6 min, until fairly crisp and fat has rendered. Use a slotted spoon and remove bacon, place on a paper towel to drain. Add diced mushrooms to pan and sauté for 5-6 min. Add garlic and green onions, sauté for another 2 min then turn heat to low. When bacon has cooled mince into small pieces; add back to pan with mushrooms. The USDA recommends cooking pork to an internal temperature of 145ºF.

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Step 5: COMBINE INGREDIENTS

Add drained bucatini to pan with bacon and mushrooms. Stir to combine and warm for 1-2 min. While stirring, pour in reserved pasta water, Parmesan cheese and egg mixture into pasta. Continuously stir ingredients until sauce begins to thicken and clings to noodles, 3-5 min. Increase heat slightly and keep stirring if the sauce doesn’t seem to be thickening. Season with salt and pepper to taste.

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Step 6: PLATE YOUR DISH

Put the finished carbonara into a bowl or on a plate. Serve with Brussels sprouts on the side. Enjoy!