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Carbonara with Mushrooms & Smoked Turkey
Minaa
24 October 2024
Creamy, cheesy, and utterly delightful with every bite—made with eggs, Parmigiano Reggiano, spaghetti, black pepper, buttery mushrooms, and smoked turkey.
There are two theories about how Carbonara came to be. The first is that when Rome was liberated by Allied forces, American soldiers stationed in Italy brought powdered eggs and bacon. Locals then combined them with pasta, and the first rendition of Carbonara was born. Over time, the powdered eggs and bacon were replaced with fresh eggs and guanciale, which is the original Carbonara. Another theory is that this dish was eaten by charcoal workers (called “carbonai” in Italian) in the Apennine mountains. Due to the filling and energy-rich ingredients of Carbonara, it became their go-to meal.
Anyway, over time this dish spread all over the world and developed many variations. The one variation that stuck, gained popularity, and is more commercially known is Carbonara made with heavy cream. However, true and authentic Carbonara consists only of eggs, Parmigiano Reggiano/ Pecorino Romano, black pepper, and pasta. All that being said, even though this recipe includes mushrooms and smoked turkey, which are not part of an authentic Italian Carbonara, the rest of the ingredients and process are. Life is too short not to include mushrooms and smoked turkey! Besides, I think the addition of mushrooms and smokes turkey makes this recipe even more delicious. Now that we’ve gotten to know the real Carbonara, I think it’s time for you to make this Italian Carbonara with Mushrooms & Smoked Turkey and taste the comforting cheesy and creamy dish for yourself – all without any sort of cream.
Reviews
Ingredients:
Adjust Servings
| 220grams Spaghetti | |
| 40grams Unsalted Butter | |
| 1 1⁄2 Salt | |
| 2teaspoons Garlic Powder | |
| 150grams Smoked Turkey Bacon chunks | |
| 4large Egg Yolks | |
| 100grams Parmigiano Reggiano freshly shredded | |
| 2teaspoons Ground Black Pepper | |
| 130ml Reserved Spaghetti Water | |
| 15grams Fresh Chives finely chopped |
Nutritional Information
630 kcal
Calories
30 g
Total Fat
950 mg
Sodium
2.5 g
Dietary Fiber
32 g
Protein
2 mg
Vitamin C
220 mg
Cholesterol
45 g
Carbohydrates
2 g
Sugar
600 IU
Vitamin A
2.5 mg
Iron
Directions
1.
Prepare the Ingredients
First, slice the brown mushrooms thinly. Cut the smoked turkey into small chunks and set aside. If you purchased pre-cut smoked turkey chunks, they are ready to use as is.
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2.
Prepare the Egg Mixture
Separate the eggs and add the yolks to a large mixing bowl. Add 80 grams of freshly shredded Parmigiano Reggiano (reserve 20 grams for garnish) and ground black pepper. Avoid using pre-shredded cheese, as it contains anti-clumping agents that prevent it from melting properly. Instead, buy a block of Parmigiano Reggiano and shred it fresh for this recipe.
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3.
Cook the Spaghetti
In a shallow pan, bring water to a boil. Once boiling, salt the water well and add the spaghetti. Cook until al dente, meaning the spaghetti should be slightly firm but not crunchy or hard.
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4.
Sauté the Mushrooms
While the spaghetti is cooking, heat a separate pan over medium heat. Add 20 grams of unsalted butter, and once melted, add the sliced brown mushrooms. The mushrooms will release water as they cook, so continue cooking until some of the water evaporates. Then, add salt and garlic powder. Stir-fry until all the water has evaporated and the mushrooms develop a slight char. Remove and set aside.
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5.
Shallow Fry the Smoked Turkey
In the same pan, add another 20 grams of unsalted butter (skip the butter if using guanciale). Once melted, add the smoked turkey chunks and stir-fry until they develop charred marks. Remove and set aside with the mushrooms.
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6.
Prepare the Carbonara Base
By now, the spaghetti should be cooked al dente. Check for doneness, then reserve some of the pasta water and set it aside. Drain the spaghetti in a strainer. Slowly pour the reserved hot pasta water into the large bowl with the egg yolks, shredded Parmigiano Reggiano, and ground black pepper, whisking continuously as you pour. This step is crucial to gently cook the eggs and prevent them from scrambling. Whisk until everything is well combined.
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7.
Assemble
Add the spaghetti, cooked mushrooms, and smoked turkey chunks to the egg mixture, then mix everything together well.
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8.
Serve and Garnish
Serve immediately, garnishing with the reserved Parmigiano Reggiano and, optionally, finely chopped fresh chives.
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Notes
Eggs: If you want to scale this recipe up or down, keep this formula in mind for the eggs: The ratio is 1 egg yolk per person + 1 extra yolk for added creaminess. So, for example, if you only want to make this recipe for yourself, scale the other ingredients accordingly to serve one person and for the eggs, use 1 egg yolk + 1 extra yolk. In the case of this recipe, which serves 3 people, it’s 3 egg yolks + 1 extra yolk.
Where art thou, Guanciale?: The traditional recipe for Carbonara always has Guanciale. Guanciale is Italian cured meat made from pork cheek. This recipe is my rendition of an Italian Carbonara without pork. You can definitely swap the smoked turkey for Guanciale if you prefer. However, I’d advise that if you do use Guanciale, don’t fry it in butter. Guanciale is fatty on its own and will release its own fat, so the addition of butter isn’t necessary.
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