Carbonara with mushrooms - Akis Barthalamis

MATERIALS For the carbonara

1. 500 g of pasta
2. 50 g of olive oil
3. 120 ounces of bacon, Julien
4. 500 g of mushrooms round, medium frame
5. 100 g of onion fresh, green part, big pieces
6. 50 g of onion fresh, white part, sliced slices
7. 25 g of garlic, chopped
8. 70 g of cream, warm
9. 300 g of parmesan, rubbed
10. 50 g of eggs, whole
11. 60 g. egg yolk
12. crunchy bread
13. thyme, fresh
14. salt

For the carbonara

In a pot of well salted water boiling, we cook pasta to the degree of our liking. We get drunk and hold the water.

In a bowl we mix eggs with parmesan.

We warm a pot in medium fire, throw olive oil and soak the bacon until it gets a sharp color and expel all its fat. We're removing the bacon from the pan.

In the same pot, we stroke the fire, we drop some olive oil, add the mushrooms, salt and sotar until they get a sharp color. We lower the fire, add the white part from the fresh onion and cook until it softens, for about a minute or two. We add the garlic and cook until it takes out its perfume for about a couple of minutes.

We remove about half the amount of mushrooms and keep it warm.

In the pot of soggy mushrooms, we throw the pasta, the soggy bacon, some water from the boiling of the pasta and cook in medium fire.

We add hot water from the boiling pasta to the mixture with the eggs and parmesan and mix.

We pull the pot out of fire and add the mixture of eggs and parmesan, stirring quickly to homogenize. We bring the pot back to moderate fire, mixing in a continuous way until a sturdy sauce is created. We withdraw from the fire, try and correct the taste of salt.

We're putting the rest of the mushrooms in a blender along with the cream. We salt and grind until we have a fattened mushroom cream. We try and fix the salt taste if necessary.

We serve by putting the cream from the mushroom on the plate. We add the pasta above, scrub some parmesan, sprinkle the rest of bacon, crunch bread and garnish with fresh thyme.

For the crunchy bread

We grind the peasant bread and put it in a bowl. We add some olive oil and mix well. Then we lay it on a paddle of oil glue and bake at 180C until the bread is roasted and get a brown color.

Tip for Carbonara with mushrooms :

We can use mushroom mashed potatoes to boost the taste in other foods such as risotto, lasagna, soup and other.