Chestnut mushroom carbonara

Serves: 4
Course: Main Course
Cooking Time: 0 hr 45 mins
  • 1 tbsp olive oil
  • A good knob of butter
  • 250g chestnut mushrooms, cleaned and finely sliced
  • 2 cloves garlic, peeled and sliced
  • 2 tbsp flat parsley, roughly chopped
  • Salt and black pepper
  • 400g spaghetti
  • 100g Parmesan, grated
  • 3 eggs, beaten

1 Heat the olive oil and butter in a large frying pan or wok until gently foaming.

2 Add the mushrooms and garlic, then turn the heat to high for a couple of minutes to cook the mushrooms. Add the parsley, season generously, then remove from the heat.

3 Cook the spaghetti as per packet instructions in a pot of salted water.

4 Meanwhile add most of the Parmesan into the eggs and mix.

5 When the spaghetti is ready, lift it out with tongs or a pasta fork and add to the mushrooms, quickly followed by the egg and Parmesan mixture.

6 Stir the spaghetti so the egg mixes and thickens but doesn't scramble, and mix the mushrooms through.

7 Season and add a few tablespoons of pasta water, so the mixture is moist but not wet. Serve immediately with the remaining Parmesan sprinkled on top.