A delicious mid-week supper that's all ready to serve in under 20 minutes. This is a vegetarian-friendly version of the Italian classic, Carbonara.
Ingredients
350g/12oz tagliatelle a knob of butter
15ml/1 tbsp olive oil
3 cloves of garlic, chopped
2 (250g) packs chestnut mushrooms, quartered
4 large, free range eggs
1 (300ml) carton single cream (or 1(300ml) carton of half fat cream for a slimmer option)
75g/3oz Parmesan, freshly grated
45ml/3 tbsp chopped fresh chives
Method
Cook the pasta in a large pan of boiling salted water for about 10 mins or according to packet instructions, until ‘al dente’.
Heat the butter and oil together in a large frying pan then sizzle the garlic for 30 secs, before adding the mushrooms. Cook over a high heat for 6-8 mins, stirring occasionally until the mushrooms are nicely browned. Remove from the heat and season to taste.
Lightly beat together the eggs and cream, stir in half of the Parmesan and seasoning.
Drain the pasta in a colander, return to the pan, and stir in the egg mixture, garlic mushrooms and chives and toss together well. The heat from the pasta will lightly thicken the sauce.
Divide between two bowls and top with the remaining Parmesan.