Ok follks... I have been making this for a couple months now. Time to share. If you are on Keto, love mushrooms, and love Carbonara- then this is a must do for you! Normally, you use a little pasta water in the rendered pancetta or guanciale fat, and it has a little bit of starch in it from the pasta, but since I am not using pasta here, I opted for about 1/3 cup water and 1/2 tsp. of konjac root powder. It is perfect! I don't miss pasta at all!!
First up, prep work.
Dice the pancetta...
Shred the Pecorino Romano cheese...about 2 cups finely shredded cheese.
slice the shrooms.... for a more pasta like appearance, you could go with large portabella caps and slice thinly. I used 3# of shiitakes and 1# of baby bellas....
Saute the shrooms first.
2 sticks of butter down in a pot with 1 large red onion...
Add the shrooms...
reduce heat when all the moisture cooks off. turn fire off when done to your liking...volume will shrink by about 3/4....the mushrooms will lose a lot of water.
Meanwhile, slowly render the pancetta fat and crisp up the lardoons....
Cut the heat, remove lardoons once browned and crispy. Now add the 1/3 c. water and the 1/2 tsp. konjac root powder. smooth with a whisk.
The heat of the pan will have dropped from adding the cold tap water. now add 4 scrambled eggs and return fire to low. season liberally with black pepper...
slowly stir in the eggs. once smooth, add the cheese and switch to a wood spatula.
Keep stirring until the Carbonara cream is thick. Watch the heat and do not let it stick or you will end up with scrambled eggs. Pull from heat when temp. reaches 160*F. add the lardoons and fold into the pot with the mushrooms.
Fold the Carbonara cream into the sauteed mushrooms and serve immediately.
First up, prep work.
Dice the pancetta...
Shred the Pecorino Romano cheese...about 2 cups finely shredded cheese.
slice the shrooms.... for a more pasta like appearance, you could go with large portabella caps and slice thinly. I used 3# of shiitakes and 1# of baby bellas....
Saute the shrooms first.
2 sticks of butter down in a pot with 1 large red onion...
Add the shrooms...
reduce heat when all the moisture cooks off. turn fire off when done to your liking...volume will shrink by about 3/4....the mushrooms will lose a lot of water.
Meanwhile, slowly render the pancetta fat and crisp up the lardoons....
Cut the heat, remove lardoons once browned and crispy. Now add the 1/3 c. water and the 1/2 tsp. konjac root powder. smooth with a whisk.
The heat of the pan will have dropped from adding the cold tap water. now add 4 scrambled eggs and return fire to low. season liberally with black pepper...
slowly stir in the eggs. once smooth, add the cheese and switch to a wood spatula.
Keep stirring until the Carbonara cream is thick. Watch the heat and do not let it stick or you will end up with scrambled eggs. Pull from heat when temp. reaches 160*F. add the lardoons and fold into the pot with the mushrooms.
Fold the Carbonara cream into the sauteed mushrooms and serve immediately.
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