Linguini con la salsa cremosa della pancetta affumicata, del porro e di fungo.
I have been making this recipe for at least 15 years. Other than swapping from fresh fettucine to dried linguine, using leeks instead of onions and occasionally leaving out the garlic it has remained unchanged in all that time. I can still remember, all those years ago, splashing in Queen Adelaide Chardonnay and thinking what a great cook I was.
I should also point out that except for the addition of egg this recipe actually has no relationship to Carbonara pasta what so ever. It was just what I called it all those years ago and the name stuck.
- 1 clove garlic (crushed)
- 150g bacon trimmed of all fat (diced)
- 1 medium leek or onion (diced)
- 2 cups mushrooms (sliced)
- 1/4 cup white wine
- 1/4 cup cream (single)
- 1/4 cup milk (full cream)
- 1 cup grated tasty cheese
- 2 egg yolks (lightly beaten)
- Fresh ground pepper
- 2 tbps olive oil
- Fresh fettucine or dried linguine (enough for 2 people)
- Parmesan cheese (to serve)
Serves 2 people but can be doubled
- Start a large pot of salted water heating to boil.
- Add olive oil to a medium hot deep fry-pan.
- Add the garlic to the oil and stir, within a few seconds it will release its aroma.
- Add the onions to the pan and stir to coat in oil. Reduce heat if necessary to saute onions, without colouring, for 3-4 minutes.
- Add the bacon to the pan and saute 3-4 minutes.
- Add the mushrooms to the pan and saute until softened.
- Add plenty of black pepper
- Start cooking your pasta as directed.
- Add the wine to the pan and cook until almost completely evaporated.
- Add the cream, milk and cheese and stir until melted and well mixed. Reduce heat to very low and allow to remain warm.
- 2 minutes before the pasta is ready remove the pan from the heat.
- As the pasta is ready stir the egg yolks into the pan and return to medium-high heat to reheat.
- Drain the pasta and return to the pot.
- Checkt the sauce for pepper and salt, then pour over pasta and stir to coat.
- Serve with parmesan cheese and more cracked pepper.