Creamy, cheesy, and utterly delightful with every bite and with no cream in sight! Made with just only eggs, Parmigiano Reggiano, spaghetti, black pepper, buttery mushrooms, and smoked turkey.
There are two theories about how Carbonara came to be. The first is that when Rome was liberated by Allied forces, American soldiers stationed in Italy brought powdered eggs and bacon. Locals then combined them with pasta, and the first rendition of Carbonara was born. Over time, the powdered eggs and bacon were replaced with fresh eggs and guanciale, which is the original Carbonara. Another theory is that this dish was eaten by charcoal workers (called “carbonai” in Italian) in the Apennine mountains. Due to the filling and energy-rich ingredients of Carbonara, it became their go-to meal.
Over time this dish spread all over the world and developed many variations. The one variation that stuck, gained popularity, and is more commercially known is Carbonara made with heavy cream. However, true and authentic Carbonara consists only of eggs, Parmigiano Reggiano/ Pecorino Romano, black pepper, and pasta. All that being said, even though this recipe includes mushrooms and smoked turkey, which are not part of an authentic Italian Carbonara, the rest of the ingredients and process are. Life is too short not to include mushrooms and smoked turkey! Besides, I think the addition of mushrooms and smokes turkey makes this recipe even more delicious. Now that we’ve gotten to know the real Carbonara, I think it’s time for you to make this Italian Carbonara with Mushrooms & Smoked Turkey and taste the comforting cheesy and creamy dish for yourself – all without any sort of cream.
Carbonara with Mushrooms & Smoked Turkey
Ingredients
- 4 large Egg Yolks
- 100 g Parmigiano Reggiano shredded
- 2 tsp Ground Black Pepper
- 250 g Pasta (Spaghetti)
- 2 tsp Vegetable Oil neutral tasting oil
- 40 g Unsalted Butter
- 50 g White Button Mushrooms thinly sliced
- 2 tsp Garlic Powder
- 1½ tsp Salt
- 150 g Smoked Turkey Bacon diced
- 130 ml Reserved Pasta Water
Garnish (optional)
- 15 g Fresh Chives finely chopped
Instructions
- Separate the eggs and add the yolks to a large mixing bowl. Add 80 grams of freshly shredded Parmigiano Reggiano (reserve 20 grams for garnish) and ground black pepper. Set aside.Avoid using pre-shredded cheese, as it contains anti-clumping agents that prevent it from melting properly.
- In a pan, heat 1 tsp of vegetable oil and 20 g butter over medium heat. The combination of vegetable oil and butter prevents the butter from burning. Once the butter has melted, add the button mushrooms. The mushrooms will release a little water as they cook, so continue cooking until some of the water evaporates. Then, add garlic powder and salt. Stir-fry until all the water has evaporated and the mushrooms develop a slight char. Remove and set aside.
- In the same pan, add 1 tsp of vegetable oil and 20 g butter again. Once the butter has melted, add the diced smoked turkey and stir-fry until they develop charred marks. Remove and set aside with the mushrooms.
- Prepare the spaghetti and cook it al dente according to the instructions on the packet. Before draining, reserve about 130 ml of pasta water, then drain the rest.
- Slowly pour the reserved hot pasta water into the large bowl with the egg yolks, shredded Parmigiano Reggiano, and ground black pepper, whisking continuously as you pour. This step is crucial to gently cook the eggs and prevent them from scrambling. Whisk until everything is well combined.
- Add the spaghetti, cooked mushrooms, and smoked turkey chunks to the egg mixture, then mix everything together well.
- Serve immediately, garnishing with the reserved the Parmigiano Reggiano and, optionally, finely chopped fresh chives.
