Morel Mushroom Carbonara
Dress up classic carbonara with wild morels, fresh spinach and a dash of red pepper flakes for an amazing weeknight meal.
Ingredients
- 4 servings thin spaghetti or angel hair
- ½ cup reserved pasta water
- 4 morel mushrooms sliced thin
- 8 cloves garlic roughly chopped
- 4 slices bacon chopped
- ½ cup Parmesan cheese shredded
- 2 eggs
- 2 egg yolks
- 1 teaspoon pepper or lemon pepper
- 2 cups fresh spinach
- 2 tablespoons white wine
- 2 green onions chopped, for topping
- 1 teaspoon red pepper flakes for topping
Instructions
- Fill the Dutch oven with water and bring to a boil. Cook the noodles according to the instructions on the box. Reserve 1/2 cup of the pasta water and drain the rest. Set cooked noodles aside.
- Dry the Dutch oven completely over high heat then add the chopped bacon. Cook until just starting to crisp, about 5-8 minutes. Remove the bacon from the pot but leave the grease.
- Fry the morels and chopped garlic in the bacon grease until the garlic is beginning to brown and the morels have shrunk in size, about 3-4 minutes.
- Deglaze the pot with the white wine then add the noodles and stir until the bacon and morels are evenly distributed throughout the noodles. Reduce the temperature to medium.
- In a small bowl, whisk together the eggs, yolks, Parmesan and pepper. Slowly stir in the warm reserved water. Slowly pour the egg mixture over the noodles, stirring the entire time. You don't want to scramble the eggs so the slower you pour, the better.
- Stir in the spinach and continue to cook for another 3-4 minutes, until the spinach is wilted and a thick, creamy sauce has formed.
- Return the bacon to the pot and remove from heat. Serve with a pinch of red pepper flakes and green onions on top. Enjoy!
- To reheat, add two tablespoons of water priror to microwaving for 90 seconds. Leftovers keep for up to one week in the fridge.
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