Easiest Way to Make Speedy Mushroom Carbonara Pasta with Mustard

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mushroom carbonara pasta with mustard. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mushroom Carbonara Pasta with Mustard is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Mushroom Carbonara Pasta with Mustard is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook mushroom carbonara pasta with mustard using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Mushroom Carbonara Pasta with Mustard:

1. Take 200 grams Spaghettini
2. Make ready 40 grams Bacon (preferably block bacon)
3. Get 2 Button mushrooms
4. Make ready 2 Shiitake mushrooms
5. Make ready 1 packet Shimeji mushrooms
6. Take 1 Salt
7. Make ready 1 Black pepper
8. Prepare 1 tbsp Olive oil
9. Get 1 dash Parsley
10. Prepare 1/4 a lemon's worth of Lemon juice
11. Take "A" ingredients
12. Make ready 2 Egg yolk
13. Make ready 2 tbsp Mustard (I use Maille Dijon Mustard)
14. Take 40 ml Heavy cream

Instructions to make Mushroom Carbonara Pasta with Mustard:

1. Slice the mushrooms and shiitake into thick pieces. Tear the shimeji into bite-sized pieces by hand. Cut the bacon into pieces around 1cm thick.
2. Boil plenty of water in a large pot, add salt and then the pasta.
3. Combine the egg yolk, mustard, and heavy cream from the "A" ingredients in a bowl and mix. Add a pinch of salt and pepper and set aside.
4. Add olive oil to a heated pan and then brown the bacon. Then add the mushrooms all at once. Season lightly with salt and pepper.
5. Once the mushrooms become tender, turn off the heat and let it sit for a moment.
6. Boil the pasta according to the directions on the package. Drain, then add it to the "A" mixture and quickly toss. Then, add to the pan and mix with the residual heat. Season with salt.
7. Add a bit of lemon juice, transfer to plates and top with parsley to complete.

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