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Truffle Mushroom Carbonara

Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
139 kcal
Protein
: 
8.9g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 sachet(s)

Truffle Zest

225 grams

Closed Cup Mushrooms

200 grams

Spaghetti

6 unit(s)

Eggs

2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

49.5 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

150 milliliter(s)

Reserved Pasta Water

Energy (kJ)581 kJ
Energy (kcal)139 kcal
Fat10.1 g
of which saturates6.5 g
Carbohydrate3.6 g
of which sugars2 g
Dietary Fibre1.3 g
Protein8.9 g
Salt0.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring a saucepan of water up to the boil with 0.5 tsp salt for the spaghetti (check ingredients for amount). When boiling, add the spaghetti 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 and 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 sour cream and eggs (check ingredients for amount you need of both) into a small bowl. Whisk them together with a fork until completely combined. Add 3/4 the hard Italian 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 soft and slightly 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 and stir through until wilted, 1 minute. Remove from the heat.

5

Pop the drained spaghetti in it's saucepan and 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

Serve the pasta between bowls with a portion of truffle mushrooms on top (reheat them if necessary). Finish with a sprinkle of the remaining parsley and cheese. Enjoy!


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