This recipe for a vegetarian style spaghetti carbonara replaces the bacon for mushrooms but is made 100% the traditional way. No cream, just mushroom, eggs, parmesan, garlic, sage and pasta. Served with a rocket and parmesan salad. Delish!
20 Minutes. A delicious twist on a timeless Carbonara recipe.
300g Button mushrooms
4 stems Sage
3 Garlic cloves
1/3 cup grated Parmesan
4 Free range eggs
Handful of Rocket
Boil water, prepare veg & eggs
Bring a pot of salted water to boil. Finely slice the mushrooms. Crush the garlic. Finely slice the sage leaves. Separate eggs. Discard the whites. Place yolks in a bowl with the parmesan, salt and pepper. Whisk well.
Once the water is boiling, add pasta. Stir well to avoid sticking. Cook for 9 minutes until al dente then remove from heat. Reserve 1/4 cup of pasta water. Drain pasta.
While the pasta is cooking, bring a fry pan to medium heat with a generous drizzle of olive oil. Sauté the mushrooms, garlic and sage for 3 – 4 minutes. Season with salt and pepper. Reduce heat to low. Add cooked pasta to the pan with reserved pasta water. Toss well then remove from heat. Stir the egg mixture in and quickly combine.
Combine rocket with juice of half the lemon, a drizzle of olive oil, salt and pepper. Serve with carbonara straight away.
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