We love good Truffle Mushroom Carbonara and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Closed Cup Mushrooms
Flat Leaf Parsley
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
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.
Meanwhile, thinly slice the mushrooms. Roughly chop the parsley (stalks and all).Peel and grate the garlic (or use a garlic press).
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.
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.
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.
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!