I love carbonara, but it can sometimes be too rich. This version adds a healthy dose of wild mushrooms for earthiness and tarragon for a fresh note, perfect for vegetarians and carnivores.
Wild Mushroom Carbonara with Peas
½ pound whole wheat spaghetti
2 tablespoons extra-virgin olive oil
¼ cup minced shallot
1 pound wild mushrooms, sliced
Sea salt and freshly ground pepper
2 cloves minced garlic
½ cup grated Parmesan cheese
3 egg yolks
2 tablespoons sour cream
Juice and zest of ½ lemon
½ cup peas, fresh or frozen (defrosted)
2 tablespoons minced tarragon
Bring a large pot of salted water to boil. Add pasta to water and cook according to package directions. Reserve 1/4 cup of pasta water.
While pasta is cooking, heat olive oil in a large sauté pan over medium-high heat and add shallot and mushrooms. Toss to coat with oil and sprinkle with salt and pepper. Sauté for 10-12 minutes, until mushrooms are tender and gilded a light brown. Add garlic and cook an additional minute, then transfer all to a bowl.
Whisk together cheese, yolks, sour cream, and lemon juice and zest. In a separate small bowl, whisk together a tablespoon of the egg mixture with a tablespoon of pasta water and pour back into the egg mixture. Whisk remaining 3 tablespoons pasta water into the egg mixture.
Drain pasta and return it to the pot. Toss with the egg mixture, mushroom mixture, peas and tarragon, and serve immediately.
Serve this pasta dish with a glass of Bonterra Pinot Noir.