Strozzapreti and mushroom alla carbonara

Adapted by
April 2018

This dish was selected as a winner in the Breaking New Ground recipe contest, presented by Wines from Argentina. Chef Fernanda White was inspired by Red Blend, Luigi Bosca, de Sangre, Lujan de Cuyo, Mendoza, Argentina, 2014 as a pairing.

"A typical pairing for this Malbec would be meat, but I wanted to do something different. The umami flavors of the mushrooms act as the ‘meat’ in the dish and hence pairs nicely with the Malbec."


2 cups semolina flour
2 teaspoons salt
½ cup hot water
Mushroom Carbonara
canola oil
2 quarts mushrooms stems
1 white onion, dice medium
2 cups dry porcini mushrooms
1 small carrot, cut into 3-inch lengths
5 cloves garlic . lightly crushed
1 pod star anise
3 sprigs thyme
4 egg yolks
To Assemble and Serve
canola oil
2 cups black trumpet mushrooms, cleaned
2 cups hedgehog mushrooms, cleaned and halved
¼ cup dry white wine
½ cup grated Parmesan cheese
3 tablespoons butter, cubed small
4 sprigs parsley, picked and leaves finely chopped
1 cup micro watercress


For the Strozzapreti Dough

On a clean work surface, form a well with semolina and salt. Add water and work dough by hand until it comes together. Rest for 1 hour in refrigerator.


For the Mushroom Carbonara

In a large pot over medium-high heat, sauté stems until golden. Remove and reserve stems. Add onions and sauté until golden brown. Add porcini, carrot, garlic, anise, and thyme. Sauté briefly. Add 3 quarts water, decrease heat to medium, and reduce liquid by 2 cups. Let liquid cool completely. Season with salt and whisk in yolks.

To Assemble and Serve

Bring a pot of salted water to a boil. Roll out pasta dough until very thin. Cut into ½-inch strips and roll in between your hand to obtain twisted pieces about 2 inches in length. Cook in boiling water until al dente; drain. To a large pan over medium-high heat, add canola oil and sear mushrooms until golden. Season with salt and deglaze with wine. decrease heat and simmer. Add cooked pasta and toss. Add the carbonara sauce and continue tossing over medium heat until sauce thickens and glazes the pasta. Remove from heat and throw in Parmesan and butter. Continue tossing to emulsify. Plate in bowls and garnish with parsley and micro watercress.