Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creamy Penne alla Carbonara with Mushrooms and Vegetables
A rich and indulgent Italian pasta dish combining creamy Philadelphia cheese and sour cream sauce with sautéed mushrooms, vegetables, and kabanos sausage. This modern twist on the classic carbonara features tender penne pasta coated in a luxurious sauce with cornichons and fresh garlic, creating a perfectly balanced comfort dish with Italian heritage.
45 min
Medium
4 servings
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Taste Profile
Sweet3/10
Salty7/10
Sour5/10
Umami7/10
Spicy3/10
🥄 Texture
Creamy and coating: the egg-cream-Philadelphia mix creates a rich, silky sauce that clings to the al dente penne. Interspersed are tender mushroom and sausage pieces with softened carrots and pops of corn and peas, while chopped cornichons and sesame seeds add a brief crunchy, acidic contrast.
👃 Aroma
Savory and smoky up front from the kabanos, with an earthy mushroom undernote and a garlicky-onion backbone. A gentle dairy creaminess and a bright acidic hint from mustard and cornichons round out the scent, making it rich but lively.
🍷 Pairs Well With
A crisp, acidic white such as Pinot Grigio or a dry Riesling to cut through the cream and complement the tangy elements; alternatively a light amber ale or a sparkling water with lemon for a non-alcoholic option.
🥗 Side Dishes
Simple peppery arugula or mixed-green salad with a lemon vinaigrette, crusty garlic or focaccia-style bread to mop up sauce, or roasted green vegetables like asparagus or Brussels sprouts for added texture and bitterness balance.
Ingredients(19 items)
- 1400 grams penne pasta
- 23 eggs (large)
- 3200 grams Philadelphia cheese (cream cheese)
- 4150 milliliters sour cream
- 5100 milliliters cream 12%
- 6150 grams kabanos sausage (sliced into thin rounds)
- 7250 grams bolets mushrooms (fresh or canned, sliced)
- 8150 grams carrots (diced)
- 9100 grams baby carrots in can (drained)
- 10150 grams canned corn (drained)
- 11100 grams canned peas (drained)
- 121 medium onion (finely diced)
- 134 cloves garlic (minced)
- 143 tablespoons cornichons (finely chopped)
- 152 tablespoons mayonnaise
- 161 tablespoon mustard (Dijon)
- 171 teaspoon Tabasco sauce
- 181 tablespoon sesame seeds (for garnish)
- 19Salt and black pepper to taste
Nutrition Information(per serving)
685
Calories
32g
Protein
58g
Carbs
38g
Fat
Instructions
- 1
Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 2
While the pasta cooks, prepare the sauce base: In a large bowl, whisk together the 3 eggs, Philadelphia cheese, sour cream, and cream 12% until smooth and well combined. Set aside.
- 3
In a large skillet over medium-high heat, sauté the diced onion and minced garlic for 2-3 minutes until fragrant and softened.
- 4
Add the sliced kabanos sausage to the skillet and cook for 3-4 minutes, stirring occasionally, until the edges are slightly browned and the fat is rendered.
- 5
Add the sliced bolets mushrooms to the skillet and cook for 4-5 minutes until they release their moisture and begin to golden.
- 6
Add the diced carrots and baby carrots to the skillet, cooking for 3-4 minutes until slightly softened.
- 7
Stir in the canned corn, canned peas, mayonnaise, mustard, and Tabasco sauce. Mix well and cook for 2 minutes.
- 8
Reduce the heat to low. Add the cooked penne pasta to the skillet with the vegetable and meat mixture, stirring gently to combine.
- 9
Slowly pour the egg and cream sauce over the pasta while stirring continuously. The residual heat will cook the eggs and create a creamy coating. Add pasta water gradually (about 1/2 to 3/4 cup) to reach desired consistency.
- 10
Fold in the finely chopped cornichons and season with salt and black pepper to taste.
- 11
Remove from heat and let rest for 1-2 minutes to allow the sauce to thicken slightly.
- 12
Divide the pasta among serving bowls and garnish with sesame seeds and additional black pepper.
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