15th October 2013
For a quick week night supper that can be made in minutes but still manages to feel comfortingly indulgent, look no further than this mushroom carbonara. Add a splash of cream with the egg if you wish.
Time: ready in 20 minutes
2 tbsp olive oil
2 shallots, finely chopped
2-3 garlic cloves, crushed
10 fresh sage leaves, shredded
200g button mushrooms, sliced
400g spaghetti or linguine
2 medium free-range eggs, beaten
100g Grana Padano, finely grated (see box, p22)
1. Melt the butter with the oil in a frying pan over a medium-high heat, then fry the shallots for 5 minutes until softened and golden. Add the garlic and fry for 30 seconds.
2. Add the sage and mushrooms
to the pan, then fry for 3-4 minutes longer until golden and tender.
3. Meanwhile, cook the pasta
in boiling salted water for
10-12 minutes until al dente.
Drain and return to the saucepan.
4. Quickly mix the beaten eggs into the hot saucepan with the pasta, stirring vigorously to coat all the strands,then add the mushroom
and shallot mix along with the
grated Grana Padano. Season with lots of black pepper, then serve.
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