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Truffle Mushroom Carbonara

Truffle Mushroom Carbonara

with Parsley and Cheese

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We love good Truffle Mushroom Carbonara and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:GlutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
1
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
1
2
3
4

200 grams

Spaghetti

(ContainsGluten)

150 milliliter(s)

Pasta Water

1 punnet(s)

Closed Cup Mushrooms

1 bunch(es)

Flat Leaf Parsley

2 unit(s)

Garlic

100 grams

Sour Cream

(ContainsMilk)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 sachet

Truffle Zest

Not included in your delivery

2 unit(s)

Egg

(ContainsEgg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2456 kJ
Energy (kcal)587 kcal
Fat17.0 g
of which saturates8.0 g
Carbohydrate77 g
of which sugars5.0 g
Protein30 g
Salt0.77 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Colander
Saucepan
Cutting board
Grater
Knife
Bowl
Fork
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Bring a saucepan of water up to the boil with 0.5 tsp salt for the spaghetti. When boiling, add the spaghetti (see ingredients for amount) and cook until tender, 12 mins. Once cooked, reserve some of the pasta cooking water (see ingredients for amount). Then drain in a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together.

2

Meanwhile, thinly slice the mushrooms. Roughly chop the parsley (stalks and all).Peel and grate the garlic (or use a garlic press).

3

Pop the soured cream and eggs (see ingredients for both amounts) into a small bowl. Whisk them together with a fork until completely combined. Add 3/4 of the hard Italian style cheese and stir through. Season with salt and pepper.

4

Heat a drizzle of oil in a large frying pan on medium high heat. Once hot, add the mushrooms and fry until golden, 4-5 mins. Stir in the garlic and cook for a further 1-2 mins. Sprinkle in the truffle zest and half the chopped parsley. Stir through and cook for 1 minute. Remove from the heat.

5

Pop the drained spaghetti in it's saucepan and pop on a low heat. Quickly add the egg mixture and toss together. Keep lifting the pasta up so that it's evenly coated and so the egg mixture doesn't scramble, 1 minute. Add a splash of pasta water to loosen it if needed - the sauce should be moist but not wet.

6

Reheat the mushrooms if necessary. Divide the pasta between bowls with a portion of truffle mushrooms on top. Finish with a sprinkle of the remaining parsley and cheese. Enjoy!