Wild Mushroom Carbonara with Peas

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.

Serves 6

Serve this pasta dish with a glass of Bonterra Pinot Noir.

Categories: Recipes

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