Carbonara z kurkami i kaparami

It’s a kind of carbonara but instead of guanciale, I use chanterelles pan-fried with shallots,
rosemary, and white wine, adding also some capers that perfectly contrast with silky egg-y

Chanterelle Carbonara with Capers
2 servings
7 oz. (200 g) chanterelles
2 tablespoons all-purpose flour
3 tablespoons extra virgin olive oil
1 small shallot, chopped
3 cloves garlic, cut into thin slices
1 tablespoon of chopped rosemary
½ cup (125 ml) white wine
2 eggs
2 egg yolks
½ cup (45 g) grated Grana Padano or Parmesan cheese
7 ox. (200 g) your favorite pasta (in my case it’s tagliatelle)
¼ cup (30 g) capers
sea salt, freshly ground pepper

Clean the chanterelles – toss them in flour and cover in cold water. Dirt should fall down
at the bottom of the bowl together with flour. Take the chanterelles out, put on a colander,
and strain them out. Dry them out using a paper towel.

Heat the olive oil on a large pan on a medium heat. Pan-fry the shallot together with the garlic, rosemary, and ¼ teaspoon of finely-grained sea salt until the shallot becomes
transparent, about 5 minutes. Add the chanterelles and pan-fry until tender, 3-4 minutes.
Pour the wine and evaporate most of it. Take off the heat. Season with freshly ground
pepper and salt, if needed.

Mix the eggs, egg yolks, and cheese in a large bowl. Season with freshly ground pepper.

In the meantime, cook the pasta until al dente in really salty water, following the
instructions on the package. Transfer it to the bowl with egg sauce and mix together.

Transfer the pasta with the sauce to a slightly cooled-down pan. Add the capers and mix
energetically until the sauce nicely covers the pasta. If that does not happen, turn on a
low heat and mix constantly. Beware of not allowing the egg sauce to congeal.

Serve the chanterelle carbonara with a huge amount of cheese and enjoy your gold

Instead of dried pasta, you can use (9 oz. (250 g) of fresh egg pasta.

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Carbonara z kurkami i kaparami
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