Modified carbonara with mushrooms and wine. You will taste the difference!
|Added by: MasterChef|
Delicious spaghetti, ideal for late lunch or dinner. In traditional recipes for spaghetti carbonara it is said to add sour cream but it can be replaced with milk. Moreover Romano Pecorino cheese has got repleaced with Parmesan cheese in this recipe. Even with the little changes this dish is really delicious and I recommend everyone to try it.
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How to make:
Cook spaghetti al dente according to the directions on the package. When pasta is cooked, drain it, you may add a tablespoon of olive oil to the pot so pasta will not stick to the bottom of it.
Fry garlic, bacon and chanterelles on medium heat. Add wine and fry for about 3-4 minutes, next pour the broth in. After 2 minutes add milk previously mixed with decoction from the pan in order to harden and to avoid milk from souring. While puring milk in do not forget to constantly stir the content of the pan. Next add mixed eggs, stir for 2-3 minutes, sprinkle with parsley and pepper at the end.
Combine sauce with pasta and prinkle with parmesan cheese and fresh parsley at the top.