rosemary mushroom pasta carbonara
A simple, creamy sauce sans cream, tossed into hot pasta and sprinkled with addicting rosemary mushrooms. Deliciousness in under 40 minutes.
Ingredients
- 4 cups mixed mushrooms, roughly torn
- 2 tbsp fresh rosemary, chopped
- 1 tbsp maple syrup
- 1/4 tsp red pepper flakes, or to taste
- 1/4 tsp ea. kosher salt and pepper, or to taste
- 1 lb pasta
- 4 eggs, at room temperature
- 1 1/4 cup grated fresh parmesan cheese
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- 1 lemon, for zest
- 1 tsp black pepper
Instructions
- Preheat oven to 425 degrees. Toss the mushrooms with 1 tablespoon olive oil, rosemary, maple syrup, red pepper flakes, salt, and pepper. Roast for 15-20 minutes, tossing once during cooking time, until golden and starting to crisp.
- While the mushrooms roast, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain, reserving 1 cup of the pasta water.
- In a large bowl, whisk together the eggs, parmesan, thyme, sage, lemon zest, pepper, and salt. Pour into the hot pasta and vigorously toss with a pair of tongs, working fast to prevent the eggs from scrambling. The sauce will turn creamy and luscious as you work. If needed, thin the sauce with a bit of the reserved pasta water until you achieve the desired consistency.
- Divide pasta and mushrooms into bowls. Squeeze an extra bit of lemon juice over each, as desired, and sprinkle with fresh herbs.