Kale and mushroom "carbonara" from Downtime: Deliciousness at Home (page 155) by Nadine Levy Redzepi

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Notes about this recipe

  • stepharama1 on January 25, 2023

    I was excited to cook this since I had wanted to try this spin on pasta carbonara for a long time, but the results didn't turn out to meet my expectations. The dish was still good. I mean how can you go wrong with Parmesan and egg yolks and mushrooms and kale? I didn't use the entire Parmesan and egg yolk mixture because I worried it would be too much liquid and rather than coating the veggies, it would turn to scrambled eggs. This technique has potential but I would have appreciated more detailed instructions and descriptions.

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