Linguini Carbonara

In Italy, food is religion. Italians don’t mess with the classics such as lasagna and carbonara. Food is taken extremely seriously in Italy and many people don’t dare to change the classics. Carbonara is arguably the most traditional italian dish. Complete disclaimer: this is not authentic. This is nothing like you will find in Italy. The two recipes that I’m showing you are simply my adaptations of carbonara. I use mushrooms, cream and garlic-all ingredients that Italians refuse to put in carbonara. I’ll present one linguine carbonara as well as a carbonara ravioli, inspired by 3 michelin star chef Hienz Beck.

Linguine Carbonara

Serves: 2


  • 150 grams linguini
  • 5-6 large button mushrooms, cut into medium sized cubes
  • 1 egg + 1 egg yolk
  • 1.5 oz parmesan
  • 2 tb heavy cream
  • 1 clove garlic, finely minced
  • 1 tbs oil
  • 1 tbs butter
  • Chili flakes to taste
  • Salt and pepper to taste


  • Drop your linguini in salted boiling water and cook per packagers insturctions
  • Whisk together the egg and the egg yolk and to that add the parmesan, crean and pepper
  • Heat a medium sized pan on high heat and add the oil and butter. Once frothy add the mushrooms and cook for 2-3 minutes or until golden brown and nutty. 
  • Add the chili flakes and the garlic and continue to saute for an additional 30 seconds
  • Remove from the heat and add in the egg sauce continuously stirring
  • Taste and season with salt as needed
  • Serve hot and garnish with parmesan

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