Pasta alla Gricia with Mushrooms

RECIPE

Since discovering pasta alla gricia it’s become a real staple. I will often deviate slightly from the authentic recipe – which effectively translates to carbonara without egg – to add a veg du jour (don’t @ me). Shiitake mushrooms are a go-to as I love their nutty taste and chewy texture, but zucchini also works quite well here, as does broccolini. What’s important is the balance of flavour in the sauce, and I’d recommend a high quality vinegar to make this truly a masterpiece.

RECIPE

Pasta alla Gricia with mushrooms

PREP: 10 mins | COOK: 20 mins
DIFFICULTY: Easy | SERVES: 2

Ingredients:

200g guanciale, fat/skin removed and cut into small, 0.5cm pieces
2 tbsp good quality extra virgin olive oil
3 garlic cloves halved
1 red chilli, halved and deseeded
250g shiitake mushrooms, sliced
100g butter
1 tbsp Nadal vinegar
cracked black pepper
250g mafaldine pasta (can be substituted – a more traditional option would be rigatoni)
80g of parmigiano reggiano (or pecorino romano), finely grated

Method:

1. Add olive oil to a frying pan and cook the guanciale pieces on a low heat. In order for the fat to render, we want it to cook gently for around 5 minutes here, or until translucent.

2. Add in garlic halves and chilli, followed by the mushrooms and butter. Cook over medium heat, stirring occasionally. Add a splash of Nadal vinegar once mushrooms are mostly cooked, and seasoning with pepper to your liking. Remove garlic and chilli and discard.

3. Meanwhile, cook your pasta in a separate saucepan, as per packet instructions. Towards the end of cooking time, spoon a ladleful of pasta water into the mushroom and guanciale mix, tossing to emulsify. Add cooked pasta into mix and stir through, reserving pasta water in case you need to loosen the mixture any more.

4. Serve and add cheese to finish.