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