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Mushroom Carbonara
Plat

Mushroom Carbonara

40 minPour 2Nutri-Score C€€
par @emthenutritionist39 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • eggProduits laitiers1 morceau
  • egg yolkProduits laitiers1 morceau
  • chestnut mushrooms (stalks removed, quartered)Fruits et légumes250 g
  • white miso (heaped teaspoon)Épicerie5 g
  • Parma ham (slices, crisped and roughly chopped)Viandes2 morceaux
  • shallot (diced)Fruits et légumes1 morceau
  • garlic (cloves, minced)Fruits et légumes2 morceaux
  • Parmesan (grated, plus extra to serve)Produits laitiers60 g
  • pastaCéréales120 g
  • porcini powder (optional)Épices2 g
  • olive oil (a little, for the pan)Épicerie15 ml
  • salt (for the pasta water and seasoning)Épices5 g
  • cracked black pepper (lots, plus extra to serve)Épices2 g

par portion

Nutrition

434kcal

Glucides
50 g
Protéines
23 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Casserole
  • Saladier
  • Fouet
  • Friteuse à air

pas à pas

Préparation

  1. Prep the ingredients

    • Dice the shallot and mince the garlic.
    • Remove the mushroom stalks and quarter the caps.
    • Whisk the egg and extra yolk with the Parmesan and lots of black pepper.
    Étape 1

  2. Crisp the Parma ham

    • Crisp the Parma ham in an air fryer or a pan for a few minutes on each side.
    • Lay on kitchen towel to crisp, then roughly chop into small pieces.
    Étape 2

  3. Boil the pasta water

    • Put a pan of water on to boil for the pasta.
    Étape 3

  4. Brown the mushrooms

    • Heat a nonstick pan on high with a little olive oil.
    • Add the mushrooms without seasoning and cook until the water has evaporated and they are golden brown.
    Étape 4

  5. Cook the pasta

    • Cook the pasta in well-salted water until al dente.
    • Save a large cup of pasta water and drain the rest.
    Étape 5

  6. Add shallot, garlic and miso

    • Add the shallots and garlic to the mushroom pan and lower the heat, stirring so they don't burn.
    • Season with salt, miso and black pepper and cook out.
    Étape 6

  7. Combine pasta and mushrooms

    • Add the pasta to the pan and deglaze with a splash of pasta water.
    • Turn off the heat and wait a couple of minutes to cool slightly.
    Étape 7

  8. Make the glossy sauce

    • Whisk a good splash of warm pasta water into the egg mix to warm it slightly.
    • Tip into the pan, stirring constantly until it turns into a glossy sauce.
    • Add a little more pasta water bit by bit if it gets too thick.
    Étape 8

  9. Season and serve

    • Taste and season with more salt and pepper.
    • Serve with the Parma ham pieces, extra Parmesan and black pepper.
    Étape 9
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