Name: Linguini Porcini Carbonara
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 pound Linguini; 1 tablespoon Olive Oil; 6 ounces pancetta - 1/4\" diced; .5 ounces dried porcini mushrooms; 4-5 green onions sliced; 4 eggs; 1/3 cup white wine; 1/2 cup heavy cream; 1 cup parmesan regianno cheese; 1 tablespoon freshly ground pepper; 1/2 cup chopped Italian parsley

Author Notes:

I wanted to use some dried porcini mushrooms lurking in my fridge -- said to use in 2 months even though dried. After hydrating them I used the liquid in my pasta water. All the black pepper is said to resemble coal dust, which is why it is called "carbonara".

—aquarius

Serves: 4

Ingredients

1 pound Linguini
1 tablespoon Olive Oil
6 ounces pancetta - 1/4" diced
.5 ounces dried porcini mushrooms
4-5 green onions sliced
4 eggs
1/3 cup white wine
1/2 cup heavy cream
1 cup parmesan regianno cheese
1 tablespoon freshly ground pepper
1/2 cup chopped Italian parsley

In This Recipe

Directions

Rehydrate porcinis in 2 cups boiling water for 20 min. Drain & reserve liquid to add to pasta water. Coarsley chop mushrooms. Slice green onions & dice pancetta.Cook linguini in a large pot of boiling water, adding porcini liquid & salt. 8-10 minutes till el dente. In a large skillet heat olive oil over medium heat; add pancetta & brown for 2-3 minutes before adding porcinis & onions. Sautee slowly while pasta boils. In a large serving bowl beat eggs with wine & cream until blended. Stir in 1/2 cup Parmesan cheese & pepper. Drain linguini & pour into serving bowl and toss. Add pancetta mixture & parsley; toss again to coat well. Serve ASAP with remaining cheese & more freshly ground pepper on the side.