Mushroom Carbonara

Ingrédients

• 360 g spaghetti
• 400 g shiitake mushrooms
• 4 egg yolks
• 1 whole egg
• 100 g pecorino romano
• Black pepper to taste
• Sea salt

Préparation

1. 1

   Slice up mushrooms

2. 2

   In a bowl, add eggs, cheese and pepper then mix together.

3. 3

   Sauté mushrooms on a high heat with no oil to start. This brings out the beautiful nutty flavour. Once they’ve browned, add olive oil and saute together

4. 4

   At the same time, start to cook pasta in heavily salted water

5. 5

   Once mushrooms are cooked, take the the pan off the heat

6. 6

   Add a splash of pasta water to the egg/cheese mixture and stir together. You will have a thick creamy sauce

7. 7

   Whilst the pan is off the heat, add the cooked pasta into the pan, pour over the mixture and stir together quickly. The mixture will make a nice creamy sauce to coat all of the pasta without scrambling the eggs as the pan will have cooled slightly

8. 8

   Serve pasta straight away with some cracked pepper and a sprinkle of extra cheese