Mushroom Carbonara

45 min4 servings

Creamy pasta with seared mushrooms, garlic, and shallots bound with egg yolk sauce, finished with fresh parsley.

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prepFill a large pot with water, season with salt, and bring to a boil.
680 g crimini or button mushrooms, torn into quarters	Sear mushrooms, tossing every 4–5 min, 13–16 min	Add garlic, shallots & salt, cook 30–60 sec	Add pasta & 1 cup pasta water, cook 2 min	Cool 1 min off heat	Stir in egg mixture until creamy sauce forms	Fold in parsley, taste & adjust salt	Divide among bowls, top with Parmesan & pepper
6 garlic cloves, lightly smashed, peeled, and thinly sliced
2 medium shallots, peeled and finely chopped
60 ml extra-virgin olive oil
5 large egg yolks
1 large egg
115 g store-bought pre-grated Parmesan, plus more for serving
1½ tsp freshly ground black pepper, plus more for serving
Kosher salt
455 g orecchiette
30 g parsley leaves with tender stems, coarsely chopped

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