A different take on the classic

Carbonara. Just the name sounds scrumptious. I mean the first syllable is “carb”! It’s rich and comforting and it includes pork fat. Pasta Carbonara is so easy to make and is very adaptable to whatever you have in the fridge. The only necessities are eggs, a hard aged cheese, pasta, and some pork belly (bacon, pancetta, etc).

Then your refrigerator is your inspiration. You could add in any sauted veggies – peas, zucchini, eggplant, any alliums (onions, leeks, shallots, etc). What combinations do you like together? Try them out in this rich and creamy pasta dish.

This take on carbonara embraces the approaching Fall weather by incorporating leeks and mushrooms into the recipe. Seriously, this is so good. You’ve gotta try it.

I found the recipe at How Sweet It Is 

I didn’t have any portabello mushrooms but I did have crimini. That was really the only adaptation. Enjoy!

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