Mushroom Carbonara Recipe

Course Main Course

Prep Time 10

Cook Time 30

Total Time 40

Servings 2

Ingredients

2 pkg sliced mushrooms 227g per package
225 g pasta linguine or penne work best - linguine or penne work best
1/2 cup 10% cream - or dairy alternative
1/2 tsp pepper
1/2 cup Romano cheese
1/4 cup olive oil
3 cloves garlic, finely chopped
3 tbsp butter
1 tsp salt
25 drops Hedessent Hickory Bacon Flavouring
10 drops Hedessent Cooked Egg Yolk Flavouring
Pinch Salt/Pepper to taste

Instructions

Preheat oven to 375°. Spread out mushrooms on a baking tray and drizzle with olive oil. Sprinkle with salt. Bake for 15 minutes.
Take the tray out of the oven and drip Hedessent Hickory Bacon flavour over mushrooms and toss. Spread out on tray again. Return to the oven for another 15 minutes. Mushrooms should look browned with most of the moisture cooked out.
Heat well-salted water in a large pot for pasta. Meanwhile, melt butter in a large pan on medium-low, add mushrooms and garlic. Sauté.
Cook pasta in boiling water a minute short of package directions. Reserve 1 cup pasta water for sauce and then drain pasta.
Add pasta to the pan and toss. Stir Hedessent Cooked Egg Yolk flavouring into cream. Pour cream over pasta and toss. Add some of the pasta water to loosen the sauce. Season with pepper and additional salt if needed. Turn off heat and toss in cheese. Enjoy!

Notes

Pro Tip:
If you are substituting your butter, cream and cheese to make this dish vegan friendly, we suggest replacing the Romano cheese with nutritional yeast and add 5-8 drops of Hedessent Parmesan Flavour. Infuse butter flavour by adding Hedessent Butter Flavouring. Start with 5-10 drops, taste, and adjust as needed.