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Mushroom and Asparagus Carbonara
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Mushroom and Asparagus Carbonara

25 minServes 2Nutri-Score C€€
from @samhollandfood1 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • spaghettiGrains200 g
  • mushrooms (sliced)Produce200 g
  • asparagus (woody ends trimmed, cut into pieces)Produce200 g
  • eggsDairy2 pieces
  • parmesan (finely grated)Dairy50 g
  • garlic (minced)Produce2 pieces
  • olive oilPantry15 ml
  • black pepper (freshly ground)Spices2 g
  • saltSpices5 g

per serving

Nutrition

544kcal

Carbs
78 g
Proteins
23 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Mixing bowl
  • Whisk
  • Colander

step by step

Method

  1. Cook the pasta

    • Bring a large pot of salted water to a boil.
    • Cook the spaghetti until al dente.
    Step 1

  2. Prepare the egg mixture

    • Whisk the eggs with the grated parmesan and plenty of black pepper in a bowl.
    Step 2

  3. Sauté the vegetables

    • Heat the olive oil in a frying pan and add the garlic.
    • Add the sliced mushrooms and asparagus pieces and cook until tender and golden.
    Step 3

  4. Combine off the heat

    • Drain the pasta, reserving a little cooking water.
    • Add the pasta to the pan off the heat, then pour in the egg mixture and toss quickly, loosening with a splash of cooking water until creamy.
    Step 4

  5. Serve

    • Plate immediately with extra parmesan and black pepper.
    Step 5
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