Mushroom carbonara

Total time 30 mins
30 mins preparation time

Ingredients

4 portion(s)
350 g
dried spaghetti
2 tbsp
olive oil
2 
banana shallots, finely chopped
25 g
butter
500 g
mixed mushrooms (we used a mixture of chestnut and shiitake), sliced
2 
large cloves garlic, crushed
6 
sprigs thyme, leaves picked and chopped
3 
large eggs
100 g
parmesan, finely grated (or vegetarian hard cheese)
Small pack of flat leaf parsley, roughly chopped
Nutritional facts (per portion): 2468 kJ  /  587 kcal
23.8 g Fat
28 g Protein
68.6 g Carbohydrates

Preparation

Step 1

Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.

Step 2

While the pasta is cooking, heat the olive oil in a wide high sided frying pan over a medium heat and cook the shallots with a pinch of salt for 5 minutes, until softened. Add the butter with the mixed mushrooms and cook over a high heat until golden. Add the garlic and thyme with seasoning and cook for a further minute then add the soy sauce and continue to cook until glazed. Set aside 2tbsp of the mushrooms to garnish.

Step 3

In a small jug, mix the eggs with the parmesan (reserving some to garnish) with plenty of salt and pepper.

Step 4

Reserving some of the pasta cooking water, drain the pasta and quickly add it to the mushroom pan with the egg mixture and a splash of the pasta water and toss together, lifting the pasta up so that it is evenly coated and thickens but doesn’t scramble. Add more pasta water to loosen if it needs it, it should be moist but not wet. Stir through the parsley and divide between 4 plates. Top with the remaining mushrooms and cheese and serve. 

Recipe-ID: 209

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Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.

While the pasta is cooking, heat the olive oil in a wide high sided frying pan over a medium heat and cook the shallots with a pinch of salt for 5 minutes, until softened. Add the butter with the mixed mushrooms and cook over a high heat until golden. Add the garlic and thyme with seasoning and cook for a further minute then add the soy sauce and continue to cook until glazed. Set aside 2tbsp of the mushrooms to garnish.

In a small jug, mix the eggs with the parmesan (reserving some to garnish) with plenty of salt and pepper.

Reserving some of the pasta cooking water, drain the pasta and quickly add it to the mushroom pan with the egg mixture and a splash of the pasta water and toss together, lifting the pasta up so that it is evenly coated and thickens but doesn’t scramble. Add more pasta water to loosen if it needs it, it should be moist but not wet. Stir through the parsley and divide between 4 plates. Top with the remaining mushrooms and cheese and serve. 

Let us know what you think

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Click on the number of stars you want to give: the more the better!

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