Pasta Carbonara with Wild Mushrooms and Peas
In this super-quick pasta dinner, creamy carbonara sauce cooks in the heat of hot spaghetti. It’s a lovely canvas to show off spring mushrooms and pea shoots.
1/2 lb. spaghetti or bucatini
2 tbs. olive oil
4 oz. velvet pioppini mushrooms, clusters separated into individual stems and trimmed
1 cup frozen peas, thawed (or cooked fresh peas)
4 egg yolks
1/4 cup finely grated Parmigiano-Reggiano, more for serving
Freshly ground black pepper
1 oz. pea shoots
1. Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente.
2. When the pasta is nearly done, heat the oil over medium-high heat in a large skillet. Add the mushrooms and a pinch of salt and cook, stirring, until browned and tender. Stir in the peas and cook until warmed through. Transfer the vegetables to a bowl and cover to keep warm (do not wash the skillet).
3. In a medium bowl, whisk the egg yolks with the cheese, ½ tsp. salt, and a few grinds of black pepper.
4. When the pasta is al dente, scoop out and reserve 1 cup of the cooking water, then drain the pasta and put it in the skillet. Slowly whisk ¼ cup of the pasta water into the egg yolks, then pour the mixture into the skillet and toss vigorously with tongs until the pasta is well coated. If the mixture seems dry, add a little more pasta water.
5. Return the mushrooms and peas to the skillet and toss to distribute them. Season to taste with salt and pepper. Transfer to a serving bowl, top with the pea shoots and more Parmigiano, and serve immediately.