Rocker Mushroom Carbonara

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

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

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.

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.

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

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.

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

Recipe by Darren Robertson

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