Monthly Archives: May 2015

Fettucine Carbonara with Crispy Roasted Shitakes

Fettucine Carbonara with crisp roasted shitakes and chives
Fettucine carbonara, sounds so rich and decadent and tastes just the same, but it’s much lighter than you would think from the taste of it.  The no cook sauce is super simple and super delicious, with just egg yolks, nutmeg, fresh herbs and cheese, yum! If you want to make it extra special and a little more decadent, you can add in just a little cream, half & half or even mascarpone cheese, but even without the extra creaminess the finished dish is delicious and elegant enough for company.  
egg yolks for carbonara


egg yolks with optional cream for carbonara
carbonara sauce
Most carbonara recipes you will find have the addition of pancetta, but since I don’t eat meat, I replace the pancetta with crispy oven roasted shitake mushrooms and chives, which I think is even better!
Shitakes and chives, ready to roast
Shitakes and chives, ready to roast
Fettucine Carbonara with Crispy Roasted Shitakes
Author: Sweet Green Kitchen’s Jen Jones
1 pound fettucine pasta (make it gluten free with your favorite GF pasta)
3 egg yolks
About ½ cup or a little more grated Romano cheese
Grated nutmeg – just a little
Olive oil
Chopped parsley and chives plus about 10 whole chives
6-10 shitake mushrooms – cleaned & sliced
Optional: about 2 Tablespoons cream or half & half or mascarpone – if you’re feeling decadent!

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