@samhollandfood Mushroom and Asparagus Carbonara – Quick N Easy #4
Mushroom and Asparagus Carbonara
Carbonara has to be one of my favourite dishes and wanted to make a vegetarian alternatives for everyone to enjoy!
Servings: 2 people
Ingredients
- 180 g dried Spaghetti
- 1 handful of button mushrooms
- 1 bunch of asparagus
- 2 egg yolks
- 60 g grated parmesan
- Salt
- Black pepper
Instructions
- Bring a pan of salted water up to a rolling boil. Place the Spaghetti upright into the middle of the pan. Let go and slowly use your tongs to bend the pasta so it is completely covered by the water.
- Slice your mushrooms and place in a hot frying pan with some veg oil and season with salt and pepper.
- Chop the woody ends off the asparagus and roughly chop and add to the pan with the mushrooms and fry until the mushrooms are golden and the asparagus is cooked through.
- Separate the egg yolks from the egg whites and add the grated parmesan to the egg yolks. Give it a mix and it should look like a thick paste. If its too thin then add more grated cheese. Finish with a generous amount of freshly cracked black pepper.
- Once the pasta is cooked. Reserve a mug of pasta water and drain the pasta through a colander. Take the mushrooms and asparagus off the heat and add the drained pasta.
- Add the egg mixture and mix. If the sauce is too thick add some of the pasta water you reserved to loosen it up. Taste and season with salt and pepper and serve immediately.
- Enjoy!
