Wednesday, 25 March 2015

Garlic Mushroom Carbonara

Garlic Mushroom Carbonara

My first attempt at making carbonara was as a boat-dwelling teenager; it didn't go well, and I ended up with pasta and some kind of gloopy scrambled-egg sauce that tasted vile. This time around (and I've made this twice, now) it was much better.

Finding something to replace the meat, as a vegetarian, is always a fun challenge. I had a mushroom carbonara on a recent trip to the Isle of Wight, and decided to try and replicate that. I've now tried with a mixture of different mushrooms: chestnut mushrooms are a perennial favourite of mine, and shitake are also good.

I'm submitting this recipe to Pasta Please, organised by Jac at Tinned Tomatoes and hosted this month by Helen at Family Friends Food who has picked a springtime theme.

I don't know about you, but I love the fresh peas at this time of year, and I always think of light and creamy sauces around this season.

Garlic Mushroom Carbonara

Garlic Mushroom Carbonara
Serves 2

100ml double cream
1 egg
200g linguine
200g mixed mushrooms
2 cloves garlic
1 cup peas (fresh or frozen)
parmesan (or similar hard cheese), to taste
black pepper, to taste

  1. Whisk together the egg and cream.
  2. Cook the pasta according to the packet instructions, adding the peas a minute before the end.
  3. Meanwhile, fry the mushrooms with the garlic in a little oil or butter, until soft. Drain off any excess liquid.
  4. Drain the pasta, reserving a little of the starchy water.
  5. Add the pasta to the mushrooms, and immediately stir through the egg and cream mixture. The residual heat from the pasta will cook the egg, so you shouldn't need to return the pan to the heat.
  6. Season with parmesan and black pepper, amounts according to personal preference.


Claire Jessiman said...

This looks fantastic! Definitely going to give it a try. With the inclusion of peas and mushrooms I bet its actually more substantial then a regular carbonara.

Rachel said...

When I make something "carbonara-like" at home I always leave the egg out. Really flavoursome mushrooms are a good substitute for the bacon. Yum!

Dan C Ionescu said...

Never tasted a mushroom carbonara before, but it seems delicious.

Helen - family-friends-food said...

This sounds delicious! Our veggie carbonara always seems to have courgettes in it, so I'll definitely give this version a go. Thanks for joining in with Pasta Please :-D

christine said...

A good, simple dish to make. Mushrooms and peas go so well together - when we're in Malta I ask for a mushroom and pea risotto every week:)

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