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Mushroom Carbonara with Gruyere and Hazelnuts

Blossom Lady
Oct 14, 2022 05:45 AM
Mushroom Carbonara with Gruyere and Hazelnuts

Mushroom Carbonara with Gruyere and Hazelnuts is a cozy 30 minute dinner with restaurant flavor. It might just become your favorite (almost) meatless meal!

This mushroom carbonara recipe takes the classic Italian pasta alla carbonara in a new direction while still maintaining the brilliant concept that has made the dish a favorite for generations. It’s a 30 minute meal that begins by frying guanciale (pig jowl) or pancetta in a skillet, then tossing in hot pasta with a beaten egg and aged cheese mixture. This, with the help of a little starchy cooking water, becomes a silky sauce that clings to the pasta in a very luxurious way. No wonder it’s everybody’s favorite late night meal.


  •   4 ounces pancetta, cubed
  • 1 Tbsp olive oil
  • 8 ounces baby bella mushrooms, sliced
  • 2 Tbsp sage, finely sliced
  • 4 ounces gruyere, freshly grated (about 1 cup), plus extra for topping
  • 3 egg yolks, plus 1 whole egg
  • 1/2 lb fettuccine pasta
  • 1/2 cup hazelnuts, toasted and chopped
  • Prep Time:
    15 minutes
    Cook Time:
    15 minutes
    Total Time:
    30 minutes
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