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Recipes
Mushroom carbonara
recipe
By
Lizzie Kamenetzy & Lucy Williams
Serving instructions
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Serves 4
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Ready in 20 minutes
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Rating
This quick pasta dish is the perfect week night supper – speedy, scrumptious and comforting
Ingredients
- 30g butter
- 2 tbsp olive oil
- 2 shallots, finely chopped
- 2-3 garlic cloves, crushed
- 10 fresh sage leaves, shredded
- 200g button mushrooms, sliced
- 400g spaghetti or linguine
- 2 medium free-range eggs, beaten
- 100g Grana Padano, finely grated
Method
- 1. Melt the butter with the oil in a frying pan over a medium-high heat, then fry the shallots for 5 minutes until softened and golden. Add the garlic and fry for 30 seconds.
- 2. Add the sage and mushrooms ?to the pan, then fry for 3-4 minutes longer until golden and tender.
- 3. Meanwhile, cook the pasta ?in boiling salted water for ?10-12 minutes until al dente. ?Drain and return to the saucepan.
- 4. Quickly mix the beaten eggs into the hot saucepan with the pasta, stirring vigorously to coat all the strands, then add the mushroom ?and shallot mix along with the ?grated Grana Padano. Season with lots of black pepper, then serve.
Nutritional info
PER SERVING 608kcals, 24.5g fat (10.7g saturated), 26.1g protein, 70.7g carbs (4.2g sugars), ?0.7g salt, 4.9g fibre
Chef's tip
Add a splash of cream with the egg if you wish