Mushroom Cream Carbonara Recipe
Aluxurious mushroomcream carbonara recipe which pairs pasta with a decadent cream of mushroom sauce.
- 1 tbsp unsalted butter
- 1 white onion, finely chopped
- 1 garlic clove, finely chopped
- 3 oz bacon lardons
- ¼ cup white wine
- 14 oz can cream of mushroom
- 12 oz spaghetti
- ¼ cup parmesan cheese, grated
- ½ cup parsley, finely chopped
- salt, to taste
- black pepper, to taste
Place a sauté pan on medium heat and add the unsalted butter. Then add the chopped onion, cook for 5 minutes to soften. Stir in the garlic and bacon lardons, cook for 3 minutes.
Pour in the white wine and increase the heat to burn off the alcohol. Next add the canned cream of mushroom to the sauté pan, bring the sauce to a simmer and allow the ingredients to come together for 10 minutes.
Fill a saucepan halfway with water and place on a high heat, once boiling add the pasta and salt. Cook according to packet instructions approximately 10 minutes then strain the pasta through a colander.
Into the sauté pan of mushroom cream carbonara sauce add the cooked pasta, parmesan and parsley, stir to combine well.
Serve the mushroom cream carbonara immediately with fresh black pepper.
Calories: 392kcal | Carbohydrates: 67g | Protein: 14g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 112mg | Potassium: 292mg | Fiber: 3g | Sugar: 4g | Vitamin A: 769IU | Vitamin C: 12mg | Calcium: 112mg | Iron: 2mg