Recipe · Mushroom 101
Pink Oyster "Pancetta" Carbonara
Vegan swaps insideCrisp the Pink Oysters until they shatter like guanciale, then build a true Roman carbonara around them — egg yolks, pecorino, lots of black pepper, finished off-heat. Smoky, salty, vegetarian.
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1
Heat olive oil in a wide skillet over medium-high until shimmering. Add the shredded Pink Oysters in a single layer.
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2
Sear 5-6 minutes, tossing every 90 seconds, until the shreds shrink and crisp at the edges. Sprinkle in salt + smoked paprika in the last minute.
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3
Transfer the crispy Pink Oysters to a plate. Wipe the pan.
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4
Boil pasta in well-salted water until 1 minute shy of al dente. Reserve 1 cup pasta water; drain.
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5
Whisk the egg yolks, whole egg, pecorino, and 1 tsp pepper in a bowl until glossy.
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6
Return the pasta to the warm (off-heat) skillet. Add 1/4 cup pasta water, then pour in the egg mixture. Toss vigorously for 30 seconds — the sauce should coat each strand silkily without scrambling.
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7
Fold in 3/4 of the crispy Pink Oysters. Adjust with more pasta water if it's tight.
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8
Plate with the remaining Pink Oysters on top, extra pecorino, and a heavy crack of black pepper.
Steps
Pink Oyster fuels Aid for Women . 10% of every pound goes to the partner non-profit. Cook well, give well.
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Pink Oyster Tacos with Chipotle Crema
Pink Oysters take a smoky chipotle marinade beautifully and char without disintegrating. Tuck them into warm corn tortillas with crunchy slaw and a cool chipotle-lime crema. Weeknight-fast, party-worthy.