Rocker Mushroom Carbonara

Rocker Mushroom Carbonara
  • Serves: 4
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Ingredients

1 glug olive oil
2 tbsp butter
350 g portobello mushrooms (sliced)
2 garlic cloves (minced)
2 shallots (peeled and diced)
400 g pasta – spaghetti is the most common pasta, but you can also use fettuccine, rigatoni, linguine, or bucatini
3 egg yolks
1 egg (yolk and white)
Handful of sage leaves
Handful chopped parsley
120 g parmesan

Method

1

In a nonstick pan, fry the mushrooms for 7–8 mins in olive oil until they turn a rich, golden colour.

2

Add the butter and the sage and cook until crispy. Reduce the heat, add the shallots and garlic, and cook for another two minutes. Set aside.

3

Bring a pot of salted water to the boil and cook your pasta for 10–12 minutes. Drain your pasta around a minute shy of al dente. Keep a couple of cups of pasta water.

4

In a small bowl, whisk the egg and add a cup of the pasta water.

5

Add the pasta to the pan with the mushroom mix and combine. Remove from heat to cool slightly. Then add the egg mix, stir and add cheese. Apply a little heat to thicken and coat the pasta.

6

Garnish with the parsley, a little salt and plenty of pepper.

Recipe by Darren Robertson

Ingredients

 1 glug olive oil
 2 tbsp butter
 350 g portobello mushrooms (sliced)
 2 garlic cloves (minced)
 2 shallots (peeled and diced)
 400 g pasta – spaghetti is the most common pasta, but you can also use fettuccine, rigatoni, linguine, or bucatini
 3 egg yolks
 1 egg (yolk and white)
 Handful of sage leaves
 Handful chopped parsley
 120 g parmesan

Directions

1

In a nonstick pan, fry the mushrooms for 7–8 mins in olive oil until they turn a rich, golden colour.

2

Add the butter and the sage and cook until crispy. Reduce the heat, add the shallots and garlic, and cook for another two minutes. Set aside.

3

Bring a pot of salted water to the boil and cook your pasta for 10–12 minutes. Drain your pasta around a minute shy of al dente. Keep a couple of cups of pasta water.

4

In a small bowl, whisk the egg and add a cup of the pasta water.

5

Add the pasta to the pan with the mushroom mix and combine. Remove from heat to cool slightly. Then add the egg mix, stir and add cheese. Apply a little heat to thicken and coat the pasta.

6

Garnish with the parsley, a little salt and plenty of pepper.

Recipe by Darren Robertson

Rocker Mushroom Carbonara

Tags:

 Dinner, Gourmet, Pasta

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