Mushroom Carbonara
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Spaghetti
- 300 g Mixed mushrooms (sliced)
- 2 Garlic clove (crushed)
- 2 tablespoons Butter
- 50 g Parmesan (grated)
- 2 Eggs
Method
- Cook 140 g Spaghetti according to the packet instructions.
- Mix together 50 g Parmesan and 2 Eggs. Set aside.
- Heat 2 tbsp Butter in a frying pan and add 2 Garlic clove and 300 g Mixed mushrooms. Cook until the mushrooms are golden, about 4 minutes.
- Remove 75ml/0.33 cup of pasta water from the pan.
- Drain the spaghetti and add to the mushrooms with the reserved pasta water. Add the Parmesan/egg mix and stir through until everything is coated.