Spaghetti Carbonara
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • ¼ cup Asiago cheese, finely grated - We used Willamette Valley Cheese company
  • ⅓ cup Parmigiano-Reggiano cheese, finely grated
  • 1 cup mushrooms, chopped We used local Shiitake
  • ½ cup red onion
  • 1 teaspoon truffle oil - We used Oregon White Truffle Oil
  • hand rolled pasta for two
  • 2 slices of bacon, chopped
  • 1 egg, whisked
  • 2 Tbs. white wine
  • olive oil - We used Red Ridge Farms
  • salt and pepper to taste
  1. Heat small amount of olive oil in pan and add bacon. Once bacon renders fat, add red onion. When onion begins to soften add mushrooms and wine. Stir until mushrooms have softened 2-3 minutes. Add salt and pepper to taste and keep warm.
  2. Whisk egg and truffle oil.
  3. Meanwhile cook pasta al dente in salted water. Drain but do not rinse.
  4. Add warm pasta to warm onion/mushroom mixture. Turn off flame if still warming.
  5. Pour in whisked egg and stir to incorporate
  6. Sprinkle on cheeses and toss.
This recipe contains partially cooked eggs.
Recipe by Tasting Pour by Jade Helm at