Mushroom Bacon, Egg, & Cheese Brunch Pasta Recipe
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Mushroom Bacon, Egg, & Cheese Brunch Pasta

Brunch pasta with Mushroom “Bacon”, egg, & cheese is a fun play on a classic. Mushroom “bacon” seasoned with smoked salt replaces pork, and instead of scrambled or fried, the eggs are combined with cheese for a carbonara-like dish perfect for brunch. 

 

The best part of brunch is how creative you can get. It used to be that you could throw an egg on anything and call it brunch, but these days you can experiment with just about anything. My only rule for brunch is that it has to be easy to make, I love cooking, but I don’t want to spend all morning in the kitchen. This pasta comes together very quickly and is super savory and perfect for when you need something delicious. 

 

Key Steps for Mushroom Bacon, Egg, & Cheese Brunch Pasta

  • Cook the pasta to a perfect al dente. While I always like pasta al dente, it’s critical here as this simple dish has only a few ingredients. 
  • Smoked salt. The smoked salt gives a complex bacon-like flavor to the mushrooms. 
  • Use fresh eggs. The egg is a key player in this dish, so you want good ones.

 

Southern & Modern Brunch Ideas

 

Yield: 4 Servings

Mushroom Bacon, Egg, & Cheese Brunch Pasta

Mushroom Bacon, Egg, & Cheese Brunch Pasta Recipe

This indulgent pasta is simple and fast to put together. Pay attention and make sure you don't overcook the pasta or the sauce.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 7 egg yolks
  • 2 whole eggs
  • 5 ounces Pecorino Romano, chopped into large chunks and pulse blend until it is a fine powder (about 15 pulses).
  • 8 ounces baby bella mushrooms, wash to remove dirt. Slice 1/4 to 1/2 inch thick.
  • 16 ounces spaghetti
  • 5 tablespoons extra light olive oil
  • 2 tablespoons ghee
  • 1.5 teaspoons smoked salt
  • 1 tablespoon coarse salt

Instructions

    1. Sauce: In a medium bowl, combine 7 egg yolks, 2 whole eggs, and the grated cheese.
    2. Mushroom Bacon: Saute the sliced mushrooms in a large pan over medium heat with 3 tablespoons extra light olive oil and 1.5 teaspoons smoked salt, until mushrooms release liquid and turn golden brown. Remove pan from heat.
    3. Pasta: Fill a pot of water halfway and add 1 tablespoon coarse salt. Bring pot of water to a boil. Add spaghetti and cook to al dente (start checking at 7 minutes, be careful not to overcook).
    4. Add fat to the pasta: When pasta is al dente, turn off the heat and use a pasta spoon to transfer spaghetti to the mushroom pan (which has been off the heat for at least a few minutes). Using a pasta spoon will bring pasta water, this is desirable to get the right consistency. Stir the pasta in with mushrooms, 2 tablespoons extra light olive oil, and 2 tablespoons ghee. You want the fat to evenly coat the pasta.
    5. Sauce it up: Add egg/cheese mixture and stir thoroughly. The sauce will thicken as you stir. You want it to stick to the noodles, but not clump. If the sauce is too thick, use the reserved pasta water one tablespoon at a time to thin it. If the sauce is too thin, you can heat the pan on very low stirring constantly until thickened. Be very careful not to cook the egg.
    6. To serve: Using tongs, grab pasta, and twist it into your bowl. Sprinkle with freshly ground pepper to taste.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 660Total Fat: 44gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 469mgSodium: 2944mgCarbohydrates: 40gFiber: 3gSugar: 3gProtein: 26g

Nutrition information isn’t always accurate.

Did you make this recipe?

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