Shiitake Mushroom and Rapini Spaghetti Carbonara Recipe

by katerina on October 14, 2009

An alternative to cream in a pasta sauce is egg yolks. This is probably most popular in the form of spaghetti carbonara which is made by tossing together sauteed bacon, Parmesan, raw egg yolks, and hot noodles. Carbonara is absolutely delicious but quite rich, and if made badly greasy.

However, when egg yolks are used in a pasta which feature vegetables it doesn’t have to be heavy at all and the eggs give it such a delectable and distinctive flavour, perfect for a vegetarian pasta recipe.

Print Recipe

Shiitake Mushroom and Rapini Spaghetti Carbonara

(serves 2)

1 tablespoon olive oil
1/2 small onion, diced
1 clove garlic
2 dried thai red chilies, crushed. Or 1/2 teaspoon chili flakes
a dozen young shitake mushrooms, sliced
salt and pepper
3 cups roughly chopped rapini or broccoli rabe, wet (wash it and don't spin dry
2 egg yolks
1/4 cup grated Parmesan
1 tablespoon butter
2 servings spaghetti

Boil some salted water for your spaghetti. In the meantime heat a skillet to medium and add oil onion, chiles and garlic and saute. Add spaghetti. In the meantime cook onions for 2 minutes, stirring regularly. Add mushrooms and a good grinding of pepper and saute for another 3 minutes. Add rapini with a big punch of salt. Stir and turn regularly to wilt the rapini. Meanwhile whisk together egg yolk and Parmesan. Reserve a cup of water from the pasta and drain. Whisk 1.4 cup of the pasta water into egg yolk mixture and combine, pasta, butter, egg mixture and vegetables and toss. Toss well to melt and fuse adding water if necessary. Add salt and pepper to taste.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time:25 minutes
Calories(approximate per serving): 485

{ 5 comments… read them below or add one }

Fatal error: Cannot assign by reference to overloaded object in /home/katerina/webapps/wp/wp-content/themes/thesis_185/lib/classes/comments.php on line 187