A great weeknight pasta dish with mushrooms instead of the traditional pancetta.
Wine Suggestion: this works really well with fuller-bodied dry whites, like a good Chardonnay. Tonight the Domaine de la Rochette Mont Sard Mâcon-Bussières was full of joyful apple and citrus fruits with layers of gentle smoky and creamy oak.
Mushroom Carbonara – serves 2
- 200g spaghetti
- 2 tbsp extra virgin olive oil
- 150g chestnut mushrooms, sliced
- 2 cloves of garlic, finely chopped
- a handful of flatleaf parsley, chopped
- 2 eggs, beaten
- 40g Pecorino cheese, finely grated
Bring a large pan of water to the boil, add plenty of salt and cook the spaghetti according to the timings on the pack.
Heat a large, deep frying pan over a medium-high heat, add the oil and mushrooms and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove the pan from the heat.
Drain the spaghetti, then tip into the frying pan with the mushrooms. Add the beaten eggs and two-thirds of the cheese and toss well.
Season to taste with salt and plenty of black pepper and serve in warm bowls with the extra cheese.
(Original recipe from Rick Stein’s Simple Suppers, Penguin: Random House, 2023.)