Do away with the bacon and cream and opt for this carbonara instead, filled with soft mushrooms and flavoured with sage and parsley, it's an easy meat-free meal.
- 1 splash olive oil
- 2 tbsp butter
- 350 g portobello mushrooms (sliced)
- 2 garlic cloves (minced)
- 2 shallots (peeled and diced)
- 400 g long pasta such as spaghetti, fettuccine etc.
- 3 egg yolks
- 1 egg (yolk and white)
- handful of sage leaves
- handful chopped parsley
- 120 g parmesan
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. In a nonstick pan, fry the mushrooms for 7–8 mins in olive oil until they turn a rich, golden colour.
2. Add the butter and the sage and cook until crispy. Reduce the heat, add the shallots and garlic, and cook for another two minutes. Set aside.
3. Bring a pot of salted water to the boil and cook the pasta for 10–12 minutes. Drain the pasta around a minute shy of al dente. Keep a couple of cups of pasta water.
4. In a small bowl, whisk the egg and add a cup of the pasta water.
5. Add the pasta to the pan with the mushroom mix and combine. Remove from heat to cool slightly. Then add the egg mix, stir and add parmesan. Apply a little heat to thicken and coat the pasta.
6. Garnish with the parsley, a little salt and plenty of pepper.