Black Trumpet Carbonara
Written by xoamys
Making the best out of seasonal produce…
Despite the forests being partially covered with snow, we managed to find lots of yellowfoot mushrooms over the last couple of days. This recipe can be made with any mushroom from the chanterelle family (yellow foot, chanterelle or black trumpet) that all have a beautiful earthy flavour to them. This recipe is made with black trumpet mushrooms that we found a month ago and froze them for over winter. This year has been a surprisingly good black trumpet season and managed to pick many litres of them, that I’m super happy about!
The coal-colored, horn-shaped mushrooms tastes unlike any other mushroom, almost smoky giving a carbonara a decadent finish. Due to its direct strong meaty texture, black trumpets really only need butter and good quality parmigiano to make any linguine seem lavish. This recipe is easy and quick to make with salty delicious flavour from the pancetta and garlic giving your ordinary carbonara a luxuriant twist.
Black Trumpet Carbonara
| about 2 cups black trumpet mushrooms, roughly chopped |
In a sauce pan over medium heat, add the mushrooms (without butter) to reduce excess liquid from them. Once the mushrooms begin to look more dry, add a dollop of butter. |
| 1 shallot finely chopped, 3 cloves garlic grated, 1 tablespoon finely chopped thyme, 2 tablespoons finely chopped pancetta |
Add the shallot, pancetta, garlic and thyme in the pan and sauté gently for about 7 minutes until flavours are released and until lightly browned. |
| Pasta, 2 egg yolks, ¼ cup grated parmigiano reggiano |
Bring a pot of boiling salted water to a boil for the pasta. Once the pasta is boiled, transfer into the pan with the mushrooms. Mix in the eggs, cheese and 1 tablespoon of pasta water. Remove from heat. |
| Garnish: thyme, black pepper, grated parmigiano reggiano |
Ready to serve: serve with more parmigiano, a dollop of sour cream, ground black pepper and sprigs of thyme leaves and a drizzle of extra virgin oil |
