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Mushroom Carbonara
Hoofdgerecht

Mushroom Carbonara

40 minVoor 2Nutri-Score C€€
van @emthenutritionist39 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

2 personen
  • eggZuivel1 stuk
  • egg yolkZuivel1 stuk
  • chestnut mushrooms (stalks removed, quartered)Groente en fruit250 g
  • white miso (heaped teaspoon)Voorraadkast5 g
  • Parma ham (slices, crisped and roughly chopped)Vlees2 stukken
  • shallot (diced)Groente en fruit1 stuk
  • garlic (cloves, minced)Groente en fruit2 stukken
  • Parmesan (grated, plus extra to serve)Zuivel60 g
  • pastaGranen120 g
  • porcini powder (optional)Kruiden en specerijen2 g
  • olive oil (a little, for the pan)Voorraadkast15 ml
  • salt (for the pasta water and seasoning)Kruiden en specerijen5 g
  • cracked black pepper (lots, plus extra to serve)Kruiden en specerijen2 g

per portie

Voedingswaarden

434kcal

Koolhydraten
50 g
Eiwitten
23 g
Vetten
16 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Steelpan
  • Mengkom
  • Garde
  • Airfryer

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Boil the pasta water

    • Put a pan of water on to boil for the pasta.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 8

  9. Season and serve

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