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Triple "P" Carbonara (Pancetta, Prosciutto, Porcini)

This recipe is perfectly comforting for the palate. I like to call this my "Triple "P" Carbonara: Pancetta, Prosciutto and Porcini. I'd totally add a 4th "P," since it's a pasta, but the other 3 "Ps'" are more important. Look at that plate! Isn't she PRETTY? (Okay, i'm done with the "Ps.'" ...erm, promise!) Here's how to make it!...

Triple P Carbonara


  • Pink Himalayan Sea Salt

  • 1 large egg

  • 3 cloves garlic, minced

  • 1 small onion, diced

  • 2 tbsp. flour

  • 1/2 stick butter

  • 2 cups porcini mushrooms, sliced

  • 4 oz. slab of Pancetta, sliced into a thick julienne

  • 4 oz. of Prosciutto, julienne

  • 2 oz. Pecorino

  • 2 oz. Parmigiano Reggiano

  • 8 oz. milk

  • black pepper

  • 1 tsp. sugar

  • spaghetti and fettuccine 8oz. each. (16 oz total)


  1. Boil a large pot of water with 1 tbsp of salt. Cook pasta, until al-dente. I like a blend of Spaghetti and Linguine. It just makes the textures fun and more pleasing to palette. Save at least 1 1/2 cups of the pasta water.

  2. In a sauce pan cook the Pancetta until golden brown. I like a bit of crispy, slightly charred Maillard Reaction to happen right here. It adds so much more flavor. Add Prosciutto and cook until brown. Add onions and cook until translucent.

  3. Make a well in the center and allow fat to drip towards the middle. Add 1/2 stick of butter and minced garlic. Cook the garlic for less than a minute.

  4. In the center of the well, add flour. Cook flour until it slightly bubbles. Add porcini mushrooms and cook until tender.

  5. Mix the entire mixture and turn the heat to a low setting. Add milk, Pecorino, Parmigiano Reggiano, salt and pepper to taste. I like a bit more pepper than usual in this recipe.

  6. Stir in your egg and a small amount of the water until it reaches your desired consistency. I like the perfect combo of thick and creamy, but still a lil' saucy.

  7. Add cooked pasta to your sauce, toss and stir on low heat. Add pasta water to thin out sauce and cook until desired thickness.

  8. Serve and enjoy!

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