Mushroom Carbonara

Serves: 4
Mushrooms1.5 lbschopped
Pasta1 lbsave the water
Eggs6 large
Olive oil1/4 cup
Grated Parmesan4 oz
Onion1 medium redchopped
Garlic6 clovesminced
Parsley1 bunchfinely chopped
Soy sauceto tasteas needed
  • Whisk 5 egg yolks ad 1 egg with cheese and pepper in a bowl
  • Fry mushrooms in the olive oil until browned. This will take more than 10 minutes, after all the moisture evaporates
  • Add onions and garlic with salt and turmeric, fry until softened
  • Add pasta and 1 cup pasta water, mix until well combined and let cool for 5 minutes
  • Add 1/2 cup cooled pasta water to egg mixture and whisk once
  • Add slowly to pasta mixing all the time
  • Turn on the heat and let everything come together for 5 minutes
  • Garnish with parsley and adjust salt to taste
  • Top with grated Parmesan and pepper
Line up another recipe to use the leftover egg whites like macaroons or breakfast tacos to use leftover whites