Mushroom Carbonara

This Mushroom Spaghetti Carbonara recipe is a twist to the classic, being a meatless version using mushrooms. Rich and creamy with no cream.

📝 Ingredients

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

👨‍🍳 Instructions

1. 1Slice up mushrooms
2. 2In a bowl, add eggs, cheese and pepper then mix together.
3. 3Sauté 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. 4At the same time, start to cook pasta in heavily salted water
5. 5Once mushrooms are cooked, take the the pan off the heat
6. 6Add a splash of pasta water to the egg/cheese mixture and stir together. You will have a thick creamy sauce
7. 7Whilst 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. 8Serve pasta straight away with some cracked pepper and a sprinkle of extra cheese