Gluten-Free Mushroom Carbonara — Eat This Not That

Name: Gluten-Free Mushroom Carbonara — Eat This Not That
Ingredients: Pancetta; 1 1⁄2 oz (45 g); chopped; or 1 tablespoon olive oil Cremini mushrooms; 1⁄2 lb (250 g); sliced Onion; finely diced Fresh sage; 1 tablespoon minced Red pepper flakes Kosher salt and freshly ground pepper Gluten-free spaghetti; 6 oz (185 g) Large eggs; 2 Parmesan cheese; 3⁄4 cup (3 oz/85 g) freshly grated Dry white wine; 1⁄4 cup (2 fl oz/60 ml) Fresh flat-leaf parsley or basil leaves; 1⁄4 cup (1⁄3 oz/10 g) torn

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The base of this mushroom carbonara is cheese, egg, and dry white wine. It's a great recipe to use up your leftover white wine.

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Ingredients

Pancetta
1 1⁄2 oz (45 g)
chopped
or 1 tablespoon olive oil Cremini mushrooms
1⁄2 lb (250 g)
sliced Onion
finely diced Fresh sage
1 tablespoon minced Red pepper flakes Kosher salt and freshly ground pepper Gluten-free spaghetti
6 oz (185 g) Large eggs
2 Parmesan cheese
3⁄4 cup (3 oz/85 g) freshly grated Dry white wine
1⁄4 cup (2 fl oz/60 ml) Fresh flat-leaf parsley or basil leaves
1⁄4 cup (1⁄3 oz/10 g) torn