Mushroom carbonara
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Ingredients
- 100g chestnut mushrooms, quartered
- 100g baby button mushrooms
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 1 egg
- 10g parmesan or vegetarian alternative, finely grated
- small handful of parsley, finely chopped
- 75g lasagne sheets, roughly broken
Method
- STEP 1
Cook the mushrooms in a large non-stick pan over a medium-high heat, shuffling the pan occasionally until deeply browned. Transfer to a plate. Drizzle the oil into the pan and cook the garlic and shallots for a few minutes until softened.
- STEP 2
Put the egg, parmesan and parsley in a bowl and whisk with a fork to combine. Put the pasta and 400ml boiling water into the pan with the shallots and simmer for 8-10 mins until reduced and the pasta is cooked. Remove from the heat and stir in the egg mix and mushrooms. Leave to stand for 1 min before stirring again, then season to taste. Add a little more water if the pasta looks too dry. Sprinkle over extra parmesan and grind over some black pepper, if you like.
