Portabello & Leek Carbonara

Portobello and Leek Carbonara

serves 4-6

IMG_2338

The before. It was so delicious I forgot to even take an after picture!

4 slices thick-cut bacon, chopped (My picture doesn’t really show the kind of bacon I believe the recipe is calling for, but where I live I have to make due with what I can find)

2 leeks, trimmed, cleaned and patted dry

12 ounces portobello mushrooms, quartered

1 clove of garlic-minced

1 pound whole wheat linguine

2 large eggs

3/4 cup freshly grated parmesan cheese

_______________________________________________

Steps to Deliciousness:

  • Bring water for pasta to a boil.
  • Heat a large skillet oven medium heat and add the bacon. Cook until fat is rendered and bacon is crispy – about 8-10 minutes. Remove from pan and place on a paper towel to drain. Reduce heat  on the pan to low.
  • Add in leeks and garlic with a pinch of salt and saute for about 2 minutes then toss mushrooms on top. Stir everything together to coat, then let cook until ingredients are soft – about 5 minutes more. At this time, throw the pasta in the water to cook – it is really important that the pasta is hot when you complete the mixing step that follows. While the pasta is cooking, mix eggs and cheese together in a large bowl. The mixture will be  very thick.
  • As soon as pasta is finished (reserve 1/2-3/4 cup liquid) and drain pasta then immediately throw into the skillet with the leeks and mushrooms. Toss until everything is combined. With a large spoon in one hand, add the egg mixture right on top and immediately begin stirring the pasta together. I stirred for about 2 minutes or so. At this time if desired, add the pasta water to the skillet to make things a bit more creamy and saucy. Toss in bacon. Serve immediately with extra cheese!
  • We were so excited to try it, I forgot to take an after picture. :)
  • This dish would go great with a rich bodied chardonnay, yumm yummmm yummmmm!

I made this for Jake and was a little hesitant on how he would feel about it- obviously he would love the bacon but leeks and portobellos?!?! yikes- anyway I was shocked when he said it was one of the best things he’d ever tasted!!! Honestly he loved it- he said the flavors complimented each other so well and were deliciously complex. I obviously couldn’t be happier that I am turning my guy into a little foodie yet! :)

Are any of you more of the foodie/ complex palate/ food obsessed in your relationship? How have you gotten you’re significant other to branch out and try new flavors? Please share your stories with me !!

Enjoy!

xoxo

-G

 

This recipe was almost 100% taken from Jessica’s blog “How Sweet It Is”- I’ve got to hand it to her- ahhhhmazing dish. Check out her blog and the original post here.
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2 thoughts on “Portabello & Leek Carbonara

  1. You mentioned this one when we talked last week … I have been waiting to see it and can’t wait to try this one out. Dad is, of course, a little dubious about the whole wheat pasta thing… but I’m gig for it! Keep ya posted! PS: the photo was so well constructed! xo

    Like

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