Pancetta & Mushroom Carbonara Style
Pancetta & Mushroom Carbonara Style

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, pancetta & mushroom carbonara style. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Pancetta & Mushroom Carbonara Style is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Pancetta & Mushroom Carbonara Style is something that I’ve loved my whole life.

Pancetta is seasoned, salt-cured meat made from pork belly. An Italian invention, pancetta is a versatile ingredient: It can be used to add depth and flavor to soups and pastas or served as a cold cut on a sandwich. Pancetta (Italian pronunciation: [panˈtʃetta]) is a salumi made of pork belly meat that is salt cured. Pancetta in Italy is typically cooked to add depth to soups and pastas.

To get started with this recipe, we must first prepare a few ingredients. You can have pancetta & mushroom carbonara style using 8 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Pancetta & Mushroom Carbonara Style:
  1. Get 200 g penne pasta
  2. Get 40 g clotted cream
  3. Get 80 g pancetta
  4. Get 2 eggs
  5. Prepare 40 g hard Italian cheese
  6. Take 10 g chives
  7. Prepare 3 garlic cloves
  8. Prepare 160 g mushrooms

Pancetta is an Italian form of bacon. It is pork belly that has been salt cured and spiced, and dried for about three months (but usually not smoked). There are many varieties and each part of Italy produces its own type. Pancetta is sometimes sold sliced paper thin, or cubed.

Steps to make Pancetta & Mushroom Carbonara Style:
  1. Boil a kettle
  2. Add the boiled water, with salt to a pot over a high heat, enough to cover the pasta. Then once the water is bubbling add the pasta for about 8mins until cooked with a bite. Once cooked, drain but retain about a ladel worth of the water. Keep the pasta in the pot until later.
  3. Meanwhile…. Finely dice/crush/grate the garlic.
  4. Grate the cheese finely.
  5. Finely cut the chives.
  6. Heat a large pot with a drizzle of olive over a medium to high heat. Once hot add the pancetta and brown.
  7. Meanwhile, crack the eggs into a jug, add the chives, clotted cream and cheese and beat with a fork until fully mixed.
  8. Once the pancetta is browned, reduce the heat to low and add the garlic, cook for another 2mins.
  9. Chop or tear the mushrooms into bitesize pieces, then add them to the pot and cooked for a further 2-3mins.
  10. Once ready, add the pasta and reserved pasta cooking water to the pot. Reglaze the pot and stir well. Increase the heat temporarily to reduce the liquid by 2/3rds.
  11. Add the egg mix to the pot, reducing heat to low and continue to stir until the mixture is cooked, creating a creamy sauce that fully coats all the pasta.
  12. Serve

There are many varieties and each part of Italy produces its own type. Pancetta is sometimes sold sliced paper thin, or cubed. The thin slices can be wrapped around vegetables or meat before cooking. The pancetta cubes are often used like bacon, sautéed with onions or garlic to form the base of a soup, pasta, or risotto. Bacon and pancetta are both cut from the belly of the pig, but the products are not identical.

So that is going to wrap this up for this special food pancetta & mushroom carbonara style recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!