1/4 cup extra-virgin olive oil, plus more for drizzling
1 small sweet onion
1/2 cup diced bacon + more for garnish
2 cloves garlic sliced
Fresh ground black pepper
1 large whole egg + 1 large egg yolk
1/2 cup grated Parmesan
1/4 cup grated Pecorino-Romano + more for serving
1/4 cup fresh Italian parsley chopped + a bit more for garnish
4 Large PortoBello Mushrooms
4 slices of Mozzarella cheese
Bring a high-sided pan filled with water to a boil. Season liberally with salt. Place the thin spaghetti in the water. Let cook until al dente.
Heat a 12 inch sauté pan and cook bacon until bacon crisps. Remove bacon and chop in to pieces.
Drain all bacon grease except a few teaspoons from the pan. Add the garlic and onion about 1 tablespoon black pepper to the pan to toast, about 2-3 minutes. Add a ladle of pasta water to stop the cooking process and let simmer on low heat, 2 to 3 minutes.
Heat oven to 400 degrees. Brush Mushrooms with olive oil on bottom and top. Place Mushroom top side down on roasting pan. Season with salt and pepper. Place in oven for 10 minutes.
Meanwhile, whisk together the eggs and egg yolk in a bowl. Add the Parmesan and Pecorino-Romano and whisk to combine. Slowly add a ladle of the pasta water to temper the eggs. Set aside.
When the pasta is al dente, add the pasta to the saute pan straight from the water with tongs (do not drain). Remove from the heat and add freshly cracked pepper to taste. Add the egg mixture and toss gently to coat. Add 1/4 cup parsley to the pasta mixture. If the sauce gets too thick, add some additional pasta water.
Take Mushrooms out of oven, fill with Carbonara mixture. Top with Mozzarella slices. Place mushrooms in oven until cheese melts.
Serve with with a generous sprinkling of Pecorino-Romano, a drizzle of olive oil, diced bacon and chopped parsley.
Paired with cedar + salmon Pinot Noir
Cabonara recipe adapted from Geoffery Zakarian