Bucatini Carbonara with Cremini Mushrooms and a Warm Poached Egg

January 14, 2010
2 Ratings
  • Serves 1 (with leftovers)
Author Notes

When I’m dining alone, I usually like to treat myself to something that’s a little decadent yet simple to prepare, with a lot of umami-rich ingredients to create a deliciously satisfying meal. I find that the two most common things I prepare when I’m eating solo are pasta and eggs- both are quick and easy to make. So I decided to create my own version of the classic Italian pasta and eggs dish- pasta alla carbonara. My version of the dish uses bucatini-a thick spaghetti-like pasta that has a hole running through the center. And although the dish is already high in umami-rich ingredients with the pancetta and parmesan cheese, I decided to up the umami factor by adding thinly sliced cremini mushrooms. To top it all off, I finish the dish with a warm poached egg. When you break the egg open and the warm yolk flows over the pasta, it’s out of this world.
Curl up with a bowl of this hearty dish and you won’t mind dining alone.
Sonali aka the Foodie Physician

What You'll Need
  • 8 ounces bucatini pasta
  • 2 tablespoons olive oil
  • 4 ounces pancetta, sliced into strips
  • 4 ounces cremini mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 3 eggs, divided use
  • 1/2 cup grated Parmesan or Pecorino Romano cheese
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon vinegar
  • 2 tablespoons finely chopped chives
  1. Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, according to package directions.
  2. Start making the sauce while the pasta is cooking so that you will be able to add the hot pasta to the sauce as soon as it’s done cooking. Heat the olive oil in a large sauté pan over medium high heat. Add the pancetta and cook until browned. Add the mushrooms and cook until just softened, about 3-4 minutes. Add the garlic and cook another minute until fragrant. Drain the bucatini and add the hot pasta to the pan. Toss well to coat all of the pasta with the fat. Reserve 1 cup of the pasta water. Bring the water back to a simmer to use for the poached egg.
  3. Beat 2 eggs and the cheese together in a medium bowl. Remove the sauté pan from the heat and pour the egg and cheese mixture into the pasta, stirring it constantly with tongs until the eggs thicken and form a creamy sauce. Keep the pasta in constant motion so that the eggs don’t scramble (the heat of the pasta will cook the eggs). Add some of the pasta water to thin out the sauce until it reaches the desired consistency (it will take ½ to 1 cup). Season the pasta with salt and freshly ground black pepper to taste.
  4. To make the warm poached egg, add the vinegar to the pot of hot water and bring it to a simmer (just below boiling, 185-200 degrees F). Crack the remaining egg into a ramekin or small cup. Once the water reaches a simmer, pour the egg into the water. The egg will sink to the bottom of the pot and then float to the top. Cook until the white is coagulated and the yolk is partially set (slightly thickened but still flowing), 3-4 minutes. Remove the egg with a slotted spoon and blot it on a paper towel to remove excess water. Trim the edges if they are ragged.
  5. To serve, place a mound of pasta in a bowl and top with the warm poached egg. Garnish with fresh chives. Save the remaining pasta for leftovers!
Contest Entries

See what other Food52ers are saying.

  • Shannon Jilbert
    Shannon Jilbert
  • coffeefoodwrite
  • melissav
  • Sonali aka the Foodie Physician
    Sonali aka the Foodie Physician

11 Reviews

KathrynWaite December 28, 2015
I made this tonight for my parents ( who have dual citizenship Italian/American) they loved it! I doubled the mushrooms and skipped the poached egg on top. Will definitely make this again!
Sonali A. December 30, 2015
That's great! So glad they enjoyed it!
aimeebama December 28, 2013
Egg technique into the cooked pasta with tongs worked better than any other I've tried. I'll be using that approach again and again.
Shannon J. August 1, 2013
This is the best carbonara that i have ever had. I did add mushroom, and white wine.
Berna January 23, 2010
OMG I have got t make this! It's a good thing my SO has been working alot lately (bye bye weight watchers!).
Sonali A. January 23, 2010
Yes, it's definitely not a low-calorie dish, but it's worth it! Let me know how it goes if you decide to make it!
coffeefoodwrite January 23, 2010
This looks really yummy -- can't wait to try it!
Sonali A. January 23, 2010
Thanks- I hope you enjoy it!
melissav January 15, 2010
Yum - a great combination of all of my favorite ingredients!
Sonali A. January 23, 2010
Mine too! Thanks- I love your ciabatta stuffing recipe. Congrats!
melissav January 23, 2010
Thanks and I love your moroccan chicken. I've already made it about half a dozen times.