Beef And Mushroom Carbonara Recipes

GROUND BEEF AND MUSHROOM CARBONARA RECIPE - (4.4/5)

Steps:

• In 4-quart Dutch oven, cook and drain spaghetti as directed on package. Rinse spaghetti and return to Dutch oven; cover to keep warm. Meanwhile, in 10-inch skillet, cook bacon over medium-high heat 8 to 9 minutes, turning occasionally, until crisp. Remove bacon from skillet, leaving drippings in skillet. Drain bacon on paper towel. Crumble bacon. In same skillet, cook beef, mushrooms, onion, garlic, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Pour whipping cream over cooked spaghetti in Dutch oven. Cook over medium-high heat 1 to 2 minutes, stirring constantly, until hot. Add beef mixture, bacon and eggs to spaghetti mixture. Reduce heat to medium. Cook 2 to 3 minutes, tossing mixture constantly, until spaghetti is well coated. Stir in cheese. Garnish with parsley.

BEEF AND MUSHROOM CARBONARA

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and lay the squash cut side down. Roast for 40-45 minutes until tender. Let cool before scooping out the flesh with a large fork. Discard any seeds. You can also use an Instant Pot to pressure cook your squash. Pressure-cook the halved squash with ½ cup liquid for 8 minutes and following the above directions for scooping out the flesh.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Transfer the bacon to a cutting board to cool, before chopping into small pieces. Leave the drippings in the pan.
• In a food processor or blender, combine 1 cup of the mushrooms, ½ cup onion, garlic, broth, dried herbs, and sea salt until a smooth liquid forms. Set aside.
• Add the ground beef, remaining 2 cups mushrooms, and remaining ½ cup onion to the skillet and cook on medium heat until the beef is no longer pink and the vegetables are tender. Season with a pinch of sea salt.
• Pour mushroom broth and red wine into the skillet and bring the liquid to a simmer. Maintain a simmer as you allow most of the liquid to evaporate over the next 20 minutes until you are left with a thickened beef and mushroom sauce.
• Serve the warm spaghetti squash topped with the beef and mushrooms, chopped bacon, and arugula.

PASTA CARBONARA WITH CABBAGE AND MUSHROOMS

Steps:

• Heat oil in a large heavy skillet, preferably cast iron, over high. Cook mushrooms and bacon, stirring often, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Reserve fat in skillet.
• Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
• Heat skillet with reserved fat over high. Add cabbage, press into an even layer, and cook, undisturbed, 2 minutes; season with remaining 3/4 tsp. salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred in places and still crisp in others, about 2 minutes more.
• Whisk egg yolks, 1 oz. Parmesan, and 3/4 cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms. Add pasta and stir to coat. Add reserved mushrooms and bacon, cabbage, pepper, and 1 oz. Parmesan and toss again, adding more pasta cooking liquid if needed to loosen sauce.
• Divide pasta among bowls. Top with more Parmesan.

GROUND BEEF AND MUSHROOM CARBONARA

Steps:

• In 4-quart Dutch oven, cook and drain spaghetti as directed on package. Rinse spaghetti and return to Dutch oven; cover to keep warm.
• Meanwhile, in 10-inch skillet, cook bacon over medium-high heat 8 to 9 minutes, turning occasionally, until crisp. Remove bacon from skillet, leaving drippings in skillet. Drain bacon on paper towel. Crumble bacon.
• In same skillet, cook beef, mushrooms, onion, garlic, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• Pour whipping cream over cooked spaghetti in Dutch oven. Cook over medium-high heat 1 to 2 minutes, stirring constantly, until hot.
• Add beef mixture, bacon and eggs to spaghetti mixture. Reduce heat to medium. Cook 2 to 3 minutes, tossing mixture constantly, until spaghetti is well coated. Stir in cheese. Garnish with parsley.

10-MINUTE MUSHROOM CARBONARA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, place mushrooms in a dry skillet over medium heat. Cook until they begin to brown and release moisture, 3 to 5 minutes. Add oil and garlic. Fry until softened, about 3 minutes more.
• Beat eggs together in a bowl. Add 1/2 the Parmesan cheese. Mix well and stir into cooked mushroom mixture.
• Serve the pasta topped with mushroom sauce and remaining Parmesan cheese.

MAINLY MUSHROOM BEEF CARBONNADE

Steps:

• Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches. Remove with a slotted spoon., Reduce heat to medium. Add onions to drippings; cook, stirring frequently, until dark golden brown, about 8 minutes. Stir in remaining oil; add mushrooms and garlic. Saute until mushrooms begin to brown and release their liquid. Stir in tomato paste., Add carrots, bread, bay leaves, thyme and bouillon. Add beer and water, stirring to loosen browned bits from pan. Bring to a boil; return beef to pan., Bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove from oven; discard bay leaves. Stir in chocolate until melted.

MUSHROOM CARBONARA

Steps:

• Bring a large pot of salted water to a boil.
• Heat the butter and olive oil in a large skillet over medium-high heat until the butter is melted and just starting to brown, about 1 minute. Add the mushrooms and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until golden and crispy, about 10 minutes.
• Meanwhile, cook the pasta according to package directions.
• Combine the eggs, 1 cup of the Parmesan and several grinds of black pepper in a large bowl and whisk until well combined.
• Once the pasta is cooked, drain, reserving 1 cup pasta water. Add the pasta to the bowl and toss with tongs to coat. Add the mushrooms, half the pasta water and the remaining cheese, thinning with more water as needed so that the pasta is well coated.

GROUND BEEF AND MUSHROOM CARBONARA

Steps:

• Cook and drain spaghetti as directed on package. Rinse spaghetti and return to pot; cover to keep warm.
• Cook bacon over medium-high heat 8 to 9 minutes, turning occasionally, until crisp. Remove bacon from skillet, leavfing drippings in skillet. Drain bacon on paper towel. Crumble bacon.
• In same skillet, cook beef, mushrooms, onion, garlilc, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain, if necessary.
• Pour whipping cream over cooked spaghetti in pot. Cook over medium-high heat 1 to 2 minutes, stirring constantly, until hot.
• Add beef mixture, bacon and eggs to spaghetti mixture. Reduce heat to medium. Cook 2 to 3 minutes, tossing mixture constantly, until spaghetti is well coated. Stir in cheese. Garnish with parsley.