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.
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: Black Trumpet Mushrooms, Carbonara, Chanterelle mushrooms
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 ⅛ inch julienne
Fresh snipped chivesto garnish
3tablespoonsunsalted butter
Fresh grated nutmegoptional, but recommended
Instructions
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 ¼ 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.