If you’re in the mood for comfort food, this mushroom carbonara recipe could be the perfect dinner dish. It replaces pancetta, which is traditionally a main ingredient in carbonara, with mushrooms. “If you’re trying to watch the pork fat, which is not a bad thing, we’re replacing it today with dried mushrooms,” said Joel Gamoran, Safeway chef ambassador. You’ll rehydrate the dried mushrooms in hot water. This is a more economical option than fresh mushrooms and soaking them provides a mushroom stock you can also use. “They’ve got just like a deeper, kind of richer flavor,” Gamoran said. “And I think they taste a little more meaty, which we’re kind of trying to emulate pancetta, so that’s kind of the idea.” After you rehydrate them, you’ll chop them up and put them in a pan with some olive oil, smoked paprika and soy sauce. You’ll also add finely chopped shallots. To save time, you can cook the pasta for the carbonara up to a day before and keep it in the refrigerator. You can add it to your pan for the last couple minutes of cooking and add some mushroom stock and spices. “Carbonara loves black pepper or a little chili flake,” Gamoran said. “It likes spicy.” Separately whisk together egg yolks and whole eggs with black pepper and parmesan to slowly pour in your pan with the stove heat off. This tops off your carbonara and makes it a rich, savory dish. Gamoran and other chefs teach you how to make this recipe and many more during weekly live cooking classes in the Safeway Simple and Savory Cooking Club. You’ll get full recipes and tips and tricks to perfect your dishes. All recipes are shoppable on the Safeway app. “If you’re not on the Safeway app, huge mistake,” Gamoran said. “We teach you how to make the most of the app, which is a huge win.” Find the full mushroom carbonara recipe here and join the cooking club. For savings on your ingredients, download the Safeway for U app. Creamy Mushroom Carbonara Servings: 4 Prep Time: 20 minutes Cook Time: 20 minutes Ingredients: For the Savory Mushrooms: 1/2 cup dried mushrooms (porcini, shiitake, or your preferred type) 1 large shallot, thinly sliced 2 tbsp olive oil 1 tablespoon butter 1 teaspoon soy sauce A pinch of smoked paprika 1/4 teaspoon salt For the Carbonara: 2 large eggs 3 large egg yolks ½ cup grated Parmesan cheese 1/2 cup Pecorina-Romano cheese, plus more for serving 1 tablespoon freshly ground black pepper 1 ½ teaspoons kosher salt, divided 1 tablespoon extra-virgin olive oil 12 ounces spaghetti Instructions: 1. Prepare the mushrooms: Soak the dried mushrooms in hot water for about 20-30 minutes, until rehydrated. Once rehydrated, strain the mushrooms and squeeze out excess liquid. (Reserve the soaking liquid if desired for another recipe) Slice the mushrooms into thin pieces. 2. Sizzle the mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for about 5-7 minutes, until they are crispy and golden brown. Add the sliced shallot and butter. Cook, stirring frequently, until the shallots are softened and beginning to brown, about 3-5 minutes. Turn off the heat and stir in the soy sauce, smoked paprika, and salt. 3. Whisk the egg mixture: In a medium bowl, whisk together the egg yolks, whole eggs, grated Parmesan, and Pecorino Romano. Season generously with freshly cracked black pepper. 4. Prepare the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, following package instructions. Reserve 1 cup of pasta water just before draining. 5. Combine pasta, shallots, and mushrooms: Add the drained pasta to the skillet with the mushrooms and shallots over low heat. Toss to coat the pasta in the flavorful oil and mushroom juices. 6. Make the sauce: Turn off the heat under the skillet. Pour the egg and cheese mixture over the hot pasta. Toss quickly and vigorously to coat the pasta and avoid scrambling the eggs. Gradually add pasta water, starting with 1/4 cup, until the sauce becomes silky and creamy. 7. Finish and serve: Taste and adjust seasoning as needed. Serve immediately with extra cheese and freshly cracked black pepper. Optionally, garnish with a drizzle of olive oil for added richness. Sponsored by Safeway Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.