Okay, I know, this is not technically a carbonara. Technically, a carbonara should contain pepper, egg, pancetta and a hint of cheese. But, “technically”, in order to get it right you need a perfect pancetta and a homemade noodle – and on a given Tuesday night I have neither. Fortunately pretty good and a willingness to ignore the purists can result in a damn fine dinner.
Splash of white wine
1/4 stick butter
1 pound sliced portabella mushrooms
1 diced shallot
4 oz. cream cheese, cubed
1/4 cup parmesan cheese
1/4 pound cubed pancetta
1 cup milk
1 box angel haired pasta
Salt and pepper
30 minutes, serves four
Brown the pancetta in a medium sized skillet on high heat (or use your Le Creusette if you scored an awesome Christmas pot from the hubbs in 2009) and set aside on a folded paper towel. Deglaze the pan with a splash of white wine and turn down the heat.
Sautee the butter, shallots, and mushrooms over low heat while boiling the noodles. Melt cubed cream cheese and parmesan while slowly mixing in milk (carefully adding heat so as not to curdle).
Crack an egg into the cream sauce then spoon in the noodles (do not rinse) and mix to coat noodles. Add pancetta, salt, and pepper to taste, and heat through.
Serve in shallow bowls and sprinkle with fresh parsley.