Mushroom carbonara

Name: Mushroom carbonara
Yield: Serves 4
Cuisine: Italian recipes
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 cheese (or vegetarian alternative), finely grated

Easy
February 2012

Easy
February 2012

Test kitchen approved

Serves 4
Ready in 20 minutes

This quick mushroom carbonara pasta dish is the perfect midweek supper – speedy, scrumptious and comforting. Make it with linguine or spaghetti.

(If you prefer veg in your carbonara, you could take a look at our summer veg carbonara, too.)

Vegetarian recipes

Nutrition: per serving

Calories: 608kcals
Fat: 24.5g (10.7g saturated)
Protein: 26.1g
Carbohydrates: 70.7g (4.2g sugars)
Fibre: 4.9g
Salt: 0.7g

Nutrition: per serving

Calories: 608kcals
Fat: 24.5g (10.7g saturated)
Protein: 26.1g
Carbohydrates: 70.7g (4.2g sugars)
Fibre: 4.9g
Salt: 0.7g

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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 cheese (or vegetarian alternative), finely grated

Method

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.
Add the sage and mushrooms to the pan, then fry for 3-4 minutes longer until golden and tender.
Meanwhile, cook the pasta in boiling salted water for 10-12 minutes until al dente. Drain and return to the saucepan.
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.