Carbonara with Mushrooms & Smoked Turkey
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.
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.
Notes
TIPS & TRICKS
Eggs
The ratio is 1 egg yolk per person + 1 extra yolk for added creaminess. So, for example, if you only want to make this recipe for yourself, scale the other ingredients accordingly to serve one person and for the eggs, use 1 egg yolk + 1 extra yolk. In the case of this recipe, which serves 3 people, it’s 3 egg yolks + 1 extra yolk.
SUBTITUTIONS
The traditional recipe for Carbonara always has Guanciale. Guanciale is Italian cured meat made from pork cheek. This recipe is my rendition of an Italian Carbonara without pork. You can definitely swap the smoked turkey for Guanciale if you prefer. However, I’d advise that if you do use Guanciale, don’t fry it in butter. Guanciale is fatty on its own and will release its own fat, so the addition of butter isn’t necessary.
STORAGE
Carbonara is best enjoyed immediately straight from the pan. The sauce is egg based and tends to clump and dry out quickly, so it is not suitable for storing or reheating.