In America, carbonara has been bastardized into a very heavy, creamy abomination usually laden with chemically smoked ham or conventionally made bacon (which is also often artificially smoked), so I urge you to at least attempt this recipe without the cream at least once in your life, using a splash of pasta water instead--it's deceptively light and makes a great, quick meal in any season.
Course: Main Course
Keyword: Black Trumpet Mushrooms, Carbonara, Chanterelle mushrooms
4ounceshomemade spaghettior another long pasta
2egg yolkspreferably high quality farm eggs
1ounceunsmoked hamlike prosciutto, cut into ¼ inch julienne
¼cupgrated Parmigiano Reggiano
3ouncesyoung golden chanterelle mushroomsrinsed in water and layed to dry on towels, if dirty
A few fresh black trumpet mushroomscut into 1/8 inch julienne
Fresh snipped chivesto garnish
Fresh grated nutmegoptional, but recommended
Bring a pot of boiling salted water to a boil for the pasta. Melt the butter over medium heat, then add the chanterelles and cook slowly until just lightly browned, then add 1/4 cup heavy cream and cook for a few minutes.
Remove the pasta from the water, then transfer immediately to a mixing bowl and toss well with the ham, egg yolk, cheese, 1 tablespoon of the pasta water and the chanterelles. Divide the pasta between two preheated dinner bowls, garnish with the black trumpets and chives and serve immediately.