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Mushroom Carbonara
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Mushroom Carbonara

40 minServes 2Nutri-Score C€€
from @emthenutritionist39 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • eggDairy1 piece
  • egg yolkDairy1 piece
  • chestnut mushrooms (stalks removed, quartered)Produce250 g
  • white miso (heaped teaspoon)Pantry5 g
  • Parma ham (slices, crisped and roughly chopped)Meat2 pieces
  • shallot (diced)Produce1 piece
  • garlic (cloves, minced)Produce2 pieces
  • Parmesan (grated, plus extra to serve)Dairy60 g
  • pastaGrains120 g
  • porcini powder (optional)Spices2 g
  • olive oil (a little, for the pan)Pantry15 ml
  • salt (for the pasta water and seasoning)Spices5 g
  • cracked black pepper (lots, plus extra to serve)Spices2 g

per serving

Nutrition

434kcal

Carbs
50 g
Proteins
23 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl
  • Whisk
  • Air fryer

step by step

Method

  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.
    Step 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.
    Step 2

  3. Boil the pasta water

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

  9. Season and serve

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