Mushroom Carbonara
Ingredients
300 g portobello mushrooms, sliced
200 g white button mushrooms, sliced
400 g pasta
6 egg yolks and 2 eggs
200g grated parmesan
Pantry staples:
Olive oil or butter
Salt
Cracked black pepper
Method
Bring a large pot of well salted water to the boil.
Add pasta and cook until just shy of al dente. Before draining, reserve 1 cup of pasta water.
Heat oil or butter in a large pan. Add mushrooms and cook over medium heat until well browned and moisture has cooked off.
In a bowl, mix egg yolks, whole eggs, grated parmesan, and plenty of cracked black pepper.
Stir a spoon or two of hot mushroom cooking fat into the egg and cheese mixture to temper.
Lower the heat and add drained pasta to the pan with the mushrooms.
Add the egg and cheese mixture with ¼ cup pasta water, mixing quickly and constantly to emulsify and prevent scrambling.
If the sauce thickens too much, add more pasta water a little at a time until glossy and smooth.
Once ready, remove from the heat to stop further cooking.