Rich creamy Pasta Carbonara is always a great accompaniment to a delicious Sangiovese. Our 2010 Carr Sangiovese has a great earthy quality to it that brings this Carbonara recipe with it’s mushrooms to a whole new level.
Mushroom & Leek Carbonara
- 8 slices thick-cut bacon, chopped
- 4 leeks, trimmed, cleaned & pat dry
- 20 ozs baby portobello mushrooms, quartered
- 1 lb linguine
- 4 garlic cloves, finely chopped
- 2 large eggs
- 1 cup grated parmesan cheese
- fresh ground pepper
1. Bring water for pasta to a boil.
2. Heat a large skillet over medium heat and add bacon. Cook until fat is rendered and bacon is crispy – about 6-7 minutes. Remove with a slotted spoon and place on a paper towel to drain. Reduce heat to low.
3. Add in leeks with garlic and a pinch of salt, then toss mushrooms on top. Stir everything together to coat, then let cook until ingredients are softened – about 5 minutes. At this time, place the pasta in the water to cook. While the pasta is cooking, mix eggs, cheese and ground pepper together in a large bowl. The mixture will be thick.
4. As soon as pasta is finished, reserve 3/4 cup liquid, drain pasta and immediately throw into the skillet. Toss with the leeks and mushrooms to coat, then remove from heat. Begin stirring the egg mixture into the pasta. Stir for a minute or two. Add the pasta water to the skillet a little at a time to make things a bit more creamy and saucy (you don’t have to use all of the water). Toss in bacon.
Serves: 4 – 6
(recipe adapted from How Sweet It Is)