I literally just made this recipe.
Like, 20 minutes ago. And I couldn’t wait to blog about it. It’s that good.
The worst part? I have two other blog posts that I have been procrastinating for weeks (okay, more like months), and I am ignoring them and jumping straight to this fabulous recipe. Who said food blogging needs to be chronological?
Let me tell you a little story. Yesterday, I went to Costco. I had plans for a big run – lots of fresh produce, snacks, baked goods and some household items. As always, it ended up being an even bigger Costco trip than planned. What is it about that store? It’s physically impossible to spend less than $100.
I come home to My Other Half and he helps me unload my car. He looks curiously at the massive containers of strawberries and blueberries, and says “Umm, who’s going to eat all this stuff?”
“Aren’t you going home on Saturday for like, 10 days?”
. . .
Oopsies… I was so excited about my Costco binge that I neglected to remember that I leave for Halifax in only three days! How is My Other Half going to eat all this food by himself? Rats.
Since then, I have been frantically trying to find recipes that will use up the produce. My biggest issue? The five gigantic portobello mushroom caps I bought. They’re each at least six inches wide. That’s a whole lot of ‘shrooms.
Thanks to Pinterest, however, I managed to find not one but two mouth-watering recipes using a lot of portobello mushrooms. Yipee!
This delicious pasta alla carbonara featuring bacon and leeks is one of them. And it was amazing – the perfect meal to have just before a soccer game in 46 degree heat (yeah, I’m not kidding – it’s that hot here and we’re still playing).
For those of you who don’t like mushrooms, and I know there are many of you, well… you’re missing out. Portobello mushrooms are my favourite. They’re flavourful and an excellent meat substitute. Yum!
- 4 slices of bacon, cut into 1/2-inch pieces
- 1 leek, cleaned and cut into 1-inch pieces
- 6 ounces of chopped portobello mushroom caps (2 medium-sized caps)
- 1/4 lb pasta (I used spaghetti)
- 1 large egg
- 1/3 cup finely grated parmesan cheese
- Bring water to a boil. Cook bacon until crispy and remove by slotted spoon. Cook leeks in bacon fat with a pinch of salt. Add in mushrooms after 1 minute, stirring to coat and combine everything. By this time, the water should be boiled and you can add the pasta to the water. Then beat the cheese and egg together in another bowl. When the pasta is done, drain and reserve 1/4 cup of pasta water. Add the pasta to the frying pan with the leeks and mushrooms and mix. Remove from heat and add the egg mixture, stirring vigorously immediately, until a creaming sauce is formed. Add pasta water if needed. Top with the bacon and a bit more cheese.
And tomorrow, I’ll be trying yet another portobello mushroom recipe – burgers! I’ve never made them before, so I’m looking forward to it. Yum!