Name: Orecchiette Carbonara
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 slice applewood bacon; 1 cup cremini mushrooms; 2 large eggs; 4 servings kosher salt and pepper; 2 medium leeks; 1 tablespoon olive oil; 250 grams orecchiette; 0.5 cup parmesan cheese; 1 tablespoon parsley; 0.5 cup freshly peas

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Orecchiette Carbonara Recipe — Recipes Zone

Method

12 steps · 45 min

01
Cook Bacon
Cook the bacon in a large skillet over medium heat until it's crisp, which should take about 8 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate to drain.
02
Drain Bacon Fat
Pour off all but 2 tablespoons of the rendered bacon fat from the skillet. If you have less than that, you can add a touch of olive oil later.
03
Sauté Mushrooms
Add the cremini mushrooms to the skillet with the reserved bacon fat. Sauté them over medium heat for about 3 minutes, until they start to soften.
04
Add Peas
Stir in the green peas and continue to sauté for another 2 minutes.
05
Sauté Leeks and Cook Pasta
Add 1 tablespoon of olive oil to the skillet, then toss in the sliced leeks. Sauté them for about 6 minutes, until they're tender. Set the leek and vegetable mixture aside for a moment.
Meanwhile, get your pasta cooking. Bring a large pot of salted water to a rolling boil and add the orecchiette. Cook until the pasta is just tender but still firm to the bite, stirring occasionally to prevent sticking.
06
Drain Pasta
Drain the cooked pasta, but make sure to reserve 1/2 cup of the starchy pasta cooking liquid. This liquid is essential for the carbonara sauce.
07
Make Egg Sauce
In a medium bowl, whisk together the 2 large eggs and 1/2 cup of Parmesan cheese until well blended. Gradually whisk in 1/4 cup of the reserved pasta cooking liquid; this helps temper the eggs and makes for a smoother sauce.
08
Combine Pasta and Vegetables
Add the drained pasta to the skillet with the leek and mushroom mixture. Stir everything together to ensure the pasta is heated through.
09
Remove from Heat
This is a crucial step for carbonara: remove the skillet from the heat entirely before adding the egg mixture.
10
Finish with Egg Sauce
Pour the egg mixture over the hot pasta and vegetables in the skillet. Stir continuously and quickly until the sauce is just creamy and the eggs are no longer raw, about 2 minutes. If the sauce seems too runny, you can return the skillet to very low heat for a moment, but be careful not to overcook, or the eggs will curdle.
11
Adjust and Finish
If the pasta seems a bit dry, add some of the remaining 1/4 cup of pasta cooking liquid, a tablespoon at a time, until it reaches your desired consistency. Stir in the crispy bacon and fresh parsley.
12
Serve
Serve the pasta immediately, offering additional Parmesan cheese at the table for anyone who wants extra.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	489kcal	24%
Fat	19g	27%
Carbohydrate	59g	23%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

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Orecchiette Carbonara Recipe

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Method

Cook Bacon

Drain Bacon Fat

Sauté Mushrooms

Add Peas

Sauté Leeks and Cook Pasta

Drain Pasta

Make Egg Sauce

Combine Pasta and Vegetables

Remove from Heat

Finish with Egg Sauce

Adjust and Finish

Serve

Nutrition

Allergens

Reviews

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