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.
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
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
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!
I love this time of year, when our local farmers markets are in full bloom. I find the offerings of fresh and beautiful veggies so inspiring, I often get carried away and buy way too much! Leaving with my bags loaded with more than we can usually eat in the week, happily planning meals in my head as I drive home.
Farmer’s Market Bounty
This week I brought home spring onions with long green tops, more than a foot in length from Taliaferro Farms, shitake mushrooms from Madura Farms and herbed goat cheese from Acorn Hill, plus gorgeous eggs in shades of browns and blue from Wrights Farm which even inspired my five year old Evan to try “oval eggs” (hard boiled) for the first time ever!
I cooked up this delicious and quick version of frittata, starting on the stove top and then finishing it under the broiler to get a nice golden brown top. I used the spring onion tops, which I think are even more flavorful than the onions themselves and cook up quicker too.
I sprinkled bits of herbed goat cheese along with crisp cooked shitakes, all over the top just before placing under the broiler, but any goat cheese you like; flavored with herbs, garlic or just plain, would be delicious here.
If you can’t find young onions with the greens attached, scallions or leeks would work just as well. In fact frittatas are so versatile you could really add most any combination of veges and cheese you like and come out with great results!
Farmer’s Market Frittata
with Crisp Shitake Mushrooms, Spring Onions and Goat Cheese
Serves about 4 as a light main dish with a salad or other veggies on the side, also perfect for brunch with a warm crusty roll.
5 or 6 Shitake Mushrooms
Spring Onion Greens (that’s the onion tops) from about 3-4 onions
Or sub with 2 bunches Scallions OR 2-3 Leeks
6- 8 Eggs (depending upon size)
Grated Asiago Cheese – about ¼ cup or more to taste
2 ounces creamy Goat Cheese
Butter and Olive Oil
Salt (flaked sea salt if you have)
Ground Black Pepper
Heat a large non stick (oven safe) skillet (either a 10 or 12 inch pan will work) over a medium flame.
Wash, dry and slice the Shitake mushrooms. Melt a bit of butter (about a teaspoon or two) into the skillet and then add in the mushrooms. Sauté the mushrooms for several minutes until they get nice and crispy. Once they’re crispy, sprinkle a little flaked salt and stir around and then remove from the pan.
While the mushrooms are cooking, clean and slice the green onion tops.
Into the same pan you’ve just removed the mushrooms from, add a little swirl of olive oil and then the onion greens. Season with a little salt and pepper. Sauté until softened and beginning to brown just a bit.
While the onion greens are cooking, whisk together the eggs in a medium bowl. Season with salt and pepper and add about 2 tablespoons of the grated Asiago cheese.
Once the greens are cooked, spread them flat over the inside of the pan so they cover the entire surface, sprinkle with about a tablespoon of grated Asiago, then pour in the eggs and immediately lower the temperature to the lowest setting. Do not stir. Once the eggs just begin to set a bit, gently stir them around the pan.
Drop the goat cheese all over the eggs in small bits and then top with the crispy mushrooms and any remaining Asiago. Remove the pan from the flame and place it in the oven about 4 – 6 inches from the broiler, turn on the broiler, watch carefully and allow to broil about 1 – 2 minutes until the top of the frittata sets and the cheese begins to brown.
Remove from the oven, cut into 4-6 portions, serve and Enjoy!
My name is Jen and I never met a recipe I didn’t want to change. I view recipes as inspirational guidelines, not rules to follow. I hope you find some delicious healthy recipes that inspire you to cook and eat and feel free to change at will. If you enjoy what you see, please feel free to subscribe, you’ll receive recipes as my life and time permits and I promise not to fill your inbox or your tummies with any junk. Enjoy!