This veggie take on the classic carbonara sees mushrooms enhanced with sweet Balsamic vinegar before combining with the classic silky egg coating for the pasta.
Recipe serves 2
- 1 large shallot, finely chopped
- 2-3 garlic cloves, lightly crushed with the flat blade of a knife
- 1 tsp dried thyme leaves
- 300g cup mushrooms, sliced
- 1 tbsp balsamic vinegar
- 180g wholewheat spaghetti
- 2 medium free-range eggs, well beaten
- small bunch of parsley, chopped
- 100g hard goat’s cheese, finely grated
- Melt a knob of butter and tbsp of oil in a large frying pan over a medium-high heat, then fry the shallot for 2 minutes until softened. Add the garlic and fry for 30 seconds.
- Add a splash of oil to the pan then add the thyme and mushrooms, frying for 8-10 minutes longer until golden and tender, add the balsamic vinegar and bubble away until all the mushroom and vinegar moisture is gone (another 5 minutes or so)
- Mix the beaten egg, half the cheese and parsley in a bowl and season.
- 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 egg mix into the hot saucepan with the pasta, stirring vigorously to coat all the strands, then add the mushroom and shallot mix and stir through.
- Serve in warmed bowls topped with the remaining cheese and more black pepper if required.