Description
A comforting twist on the classic carbonara, featuring tender beef, creamy sauce, and earthy mushrooms, perfect for family gatherings or weeknight dinners.
Ingredients
Scale
- 1 lb beef (sirloin or flank steak)
- 8 oz spaghetti or fettuccine
- 4 egg yolks
- 1 cup grated Parmesan cheese
- 3 cloves fresh garlic, minced
- 8 oz mushrooms (cremini or shiitake), sliced
- 2 tbsp olive oil
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the Ingredients: Finely chop garlic and mushrooms, slice beef into thin strips, and measure pasta.
- Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add pasta and cook until al dente. Reserve ½ cup of pasta water before draining.
- Sauté the Beef: In a large skillet, heat olive oil over medium-high heat. Add sliced beef and sear until browned. Transfer to a plate and keep warm.
- Cook the Vegetables: In the same skillet, add butter and chopped mushrooms and sauté until golden brown. Add minced garlic and cook for another minute until fragrant.
- Combine the Ingredients: Return beef to the skillet, add drained pasta, and toss together. Lower the heat.
- Create the Sauce: In a bowl, whisk together egg yolks and grated Parmesan. Pour over the pasta and quickly toss, adding reserved pasta water as needed for creaminess.
- Season and Serve: Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley and extra Parmesan if desired.
Notes
For a lighter version, substitute beef with chicken or a plant-based option. Use Pecorino Romano cheese instead of Parmesan for a sharper flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 300mg
Keywords: carbonara, beef carbonara, comfort food, Italian recipe