Wild Mushroom Carbonara Bucatini
Chef Adriana enlivens this beloved Roman classic with a beautiful medley of earthy wild mushrooms, peppery pan-fried pancetta, and fresh basil—but everything else about the dish is pure tradition. The glossy, velvety sauce is rich with egg yolk and savory Parmesan cheese, with perfectly al dente bucatini noodles to soak up every last drop of it. Luxuriously creamy and bursting with rich umami flavor, this hearty, memorable meal elevates any ordinary weeknight.
Nutritional facts
Protein
35g
Carbs
85g
Calories
930
Fat
50g
Ingredients
Egg yolks, Pasta, Bucatini, Pink Peppercorn, Half and Half, Canola and Olive Oil Blend, Black Pepper, White Pepper, Kosher Salt, Basil, Pancetta, Mushrooms, Parmesan Cheese
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About Adriana Herrera
Chef Adriana Herrera's first culinary experience was butchering live catfish in her father’s pescadería at the age of 14. It wasn’t love at first butchering, but it did spark an awakening of self and a passion for food. Classically trained in French cuisine, Chef Adriana began her career at the Four Seasons in Chicago and later worked under Eric Ripert in Miami. Her main culinary inspirations come from three epic places: Chicago, Miami, and the sea. Chef Adriana focuses on global vegetarian dishes, seafood, classic cuisine, and New American fare. She believes that everything is better when it’s whisked together. Let’s eat!
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