mushroom carbonara

Mushroom carbonara

Category: Main meal | Serves: 2

Prep time: 15 minutes | Cooking time: 25 minutes


2 thin rashers, 55g (2oz), back bacon, all fat removed (optional - use dried porcini mushrooms instead for a vegetarian version - see Cook's tip)

225g (8oz) baby chestnut mushrooms, halved

2 eggs

4 tbsp fromage frais

1 tbsp finely chopped fresh chives

85g (3oz) spaghetti

85g (3oz) wholemeal spaghetti

1 tbsp (5g) finely grated parmesan cheese

1 Cut the bacon, if using, into thin shreds. Fry in a non-stick frying pan for 2–3 minutes until golden and crisp. Remove and set aside. Add the mushrooms to the pan with 4 tbsp of water and fry for 5–7 minutes. Some moisture will come out of the mushrooms, so keep cooking and stirring until most of the liquid has evaporated and the mushrooms are cooked and golden. Stir in the cooked bacon.

2 Beat together the eggs, fromage frais and chives.

3 Put a large saucepan of water on to boil. When bubbling, drop the wholemeal spaghetti into the pan. Return to the boil and cook for 5 minutes. Add the plain spaghetti and continue to cook the spaghetti together until both are tender, about another 10 minutes.

4 Drain the cooked spaghetti and return to the pan. Stir in the egg mixture and continue stirring over a low heat for 1–2 minutes. Serve immediately seasoned with ground black pepper and sprinkled with the Parmesan cheese.

mushroom carbonara

Cook’s tips

  • For a vegetarian option, omit the bacon and soak 3–4 pieces of dried porcini mushroom in a little water for 1 hour. Finely chop the soaked mushroom and add it with its soaking liquid to the pan at step 1.

Nutritional information

mushroom carbonara info