Mushroom carbonara

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
  1. 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.
  2. 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)
  3. Mix the beaten egg, half the cheese and parsley in a bowl and season.
  4. Meanwhile, cook the pasta in boiling salted water for 10-12 minutes until al dente. Drain and return to the saucepan.
  5. 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.
  6. Serve in warmed bowls topped with the remaining cheese and more black pepper if required.