Inspired by the modern gothic visuals in Tim Burton’s television show Wednesday, this recipe for spooky-looking carbonara is made with black pasta, purple basil, and exotic mushrooms. It is elegant enough to serve at a Halloween themed adult dinner party, or as a fun and “weird” food eating challenge for both kids and more reserved adult eaters.
Notes On Ingredients
Black bean pasta is gluten-free and lower-carb than the optional squid ink pasta, which has a briny flavor reminiscent of the sea from which it came.
I found gourmet mushrooms from Desert Pearl Mushrooms, and the purple flowing basil at a local farmer’s market in early October; if you can’t find fresh purple basil feel free to use green for a slightly different, but still suitably ghoulish, color palette.
Ingredients
- 6 ounces (about 2 lightly packed cups) exotic mushrooms
- olive oil spray
- 1½ teaspoon kosher salt divided
- 3 large eggs at room temperature
- ½ cup grated Parmesan cheese plus more for serving
- 4 cloves garlic, minced
- 8 ounces black bean or squid ink pasta
- 3 slices thick-cut bacon
- 1- ounce purple basil leaves and flowers
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Arrange the mushrooms on a half sheet pan lined with a baking mat. Lightly spray the mushrooms with olive oil, then sprinkle with kosher salt. Roast for 20-25 minutes or until lightly browned and softened.
- Meanwhile, in a medium mixing bowl, whisk the eggs, Parmesan cheese, minced garlic and ¼ teaspoon salt until they are all well combined. Set aside but do not refrigerate.
- Line a microwave safe plate with paper towels, sit a Silicone Kitchen microwave roasting rack on top with the notched-side-up. Place the bacon on the rack, then cover with another paper towel. Microwave for 5 minutes or until browned and crispy, flipping the bacon after 2½ minutes. Let cool slightly, then cut into ½-inch wide slices and set aside.
- Using a large heavy bottomed braiser or Dutch oven, cook the pasta and 1 teaspoon kosher salt in boiling water, stirring frequently until al dente: about 6 minutes for black bean pasta, and 9-11 minutes for squid ink pasta. Remove from heat, drain but do not rinse the pasta, reserving ½ cup of pasta water.
- Using a silicone spatula, stir the egg mixture into the pasta and reserved water, and mix to coat. The hot pasta will cook the eggs without scrambling them, resulting in a silky sauce. Gently toss in the bacon, most of the mushrooms and fresh basil. Add salt and pepper to taste.
- To serve, use tongs to swirl the pasta onto darkly colored serving plates, then garnish with remaining mushrooms, basil leaves and flowers, and additional Parmesan cheese.
Notes
