Rustic Mushroom Carbonara

  • Serves: 6
  • Preparation: 15 minutes
  • Cooks In: 30 minutes
  • Share:


Ingredients

200 g Swiss brown mushrooms
200 g portobello mushrooms
1 brown onion
6 cloves of garlic
350 g fresh spaghetti
1 ½ cups parmesan
1 egg + 4 egg yolks (at room temperature)
1 cup chopped parsley
2 tbsp olive oil
salt and pepper

Method

1

Start by washing/cleaning and slicing your mushrooms. Finely slice the onion, and roughly chop the garlic.

2

In a saucepan over medium-high heat, add olive oil and mushrooms, and toss/stir every few minutes, and cook for around 15 minutes until golden brown. They will sweat before they begin to brown. Once brown, add the onion and garlic, stirring often until softened about a minute or 2 and season with salt and pepper.

3

In the meantime, add boiling water and salt to a pot, and pop in the fresh spaghetti for about 2 minutes (just short of packet instructions). Once pasta is almost done, and before straining, remove a cup of the pasta water and set aside.

4

In a bowl, add the egg, separated egg yolks, parmesan and parsley, and season with salt and pepper. Set aside.

5

Add the cooked pasta to the mushroom mixture, adding small amounts of the pasta water at a time, to let the flavours absorb for around 2 or so minutes. Remove from heat and allow to cool for a minute or so otherwise the eggs will scramble if too hot.

6

Add in the mixed eggs, parmesan and parsley. Stir until creamy and eggs are cooked through.

7

Garnish with parmesan and pepper.

Ingredients

 200 g Swiss brown mushrooms
 200 g portobello mushrooms
 1 brown onion
 6 cloves of garlic
 350 g fresh spaghetti
 1 ½ cups parmesan
 1 egg + 4 egg yolks (at room temperature)
 1 cup chopped parsley
 2 tbsp olive oil
 salt and pepper

Directions

1

Start by washing/cleaning and slicing your mushrooms. Finely slice the onion, and roughly chop the garlic.

2

In a saucepan over medium-high heat, add olive oil and mushrooms, and toss/stir every few minutes, and cook for around 15 minutes until golden brown. They will sweat before they begin to brown. Once brown, add the onion and garlic, stirring often until softened about a minute or 2 and season with salt and pepper.

3

In the meantime, add boiling water and salt to a pot, and pop in the fresh spaghetti for about 2 minutes (just short of packet instructions). Once pasta is almost done, and before straining, remove a cup of the pasta water and set aside.

4

In a bowl, add the egg, separated egg yolks, parmesan and parsley, and season with salt and pepper. Set aside.

5

Add the cooked pasta to the mushroom mixture, adding small amounts of the pasta water at a time, to let the flavours absorb for around 2 or so minutes. Remove from heat and allow to cool for a minute or so otherwise the eggs will scramble if too hot.

6

Add in the mixed eggs, parmesan and parsley. Stir until creamy and eggs are cooked through.

7

Garnish with parmesan and pepper.

Rustic Mushroom Carbonara

Tags:

 Dinner, Pasta

VIEW OUR LATEST RECIPES...

Mushroom Stir FryAsianMushroom stir fry This mushroom stir fry is not just incredibly easy to make, it’s also healthy and delicious!
Mushroom OrzoDinnerMushroom Orzo Nourishing and perfect for those cooler months, say hello to your next comfort food!
DinnerLow carb mushroom pizza This low carb mushroom pizza is not just good for those wanting a healthier option over the summer, but it’s also incredibly easy to make.

© 2023 by Hort innovation

P