INGREDIENTS
- 4 rashers streaky bacon, chopped
- 10g dried porcini mushrooms
- 4 closed cup mushrooms (25g each), thinly sliced
- 90g spaghetti
- 1 egg, beaten
- 30g Parmesan cheese, grated
- 2 tsp olive oil
- 1/2 small garlic clove, finely chopped
HOW TO MAKE
- Soak the porcini mushrooms in hot water for 20 minutes. Drain, chop, and set aside.
- In a large bowl, mix the beaten egg and two-thirds of the Parmesan cheese to make the Carbonara sauce. Season with salt and pepper.
- Cook the spaghetti according to the packet instructions.
- Meanwhile, heat the oil in a frying pan and fry the bacon for 3 minutes. Add the fresh mushrooms, porcini mushrooms, and garlic, and cook for a further 3-4 minutes, stirring frequently.
- Drain the spaghetti, reserving 1 tbsp of the cooking water. Immediately add the pasta to the Carbonara sauce, along with the reserved cooking water, bacon, and mushrooms.
- Toss everything together with two forks. (The egg will be cooked by the heat of the pasta, and the sauce will cling to the strands.
- Serve immediately, topped with the remaining Parmesan cheese with love of The Recipe Station.
Note: For recipes involving raw or lightly cooked eggs, use the freshest eggs possible and store them according to the packaging guidelines.
Labels
MEALS