Comfort food tonight, with a bit of a twist. A classic Spaghetti Carbonara with some mushrooms and parsley. Carbonara is very simple to pull together and can help you out of a dinner dilemma. All you really need are some eggs, bacon (pancetta is better), spaghetti and parmesan. I added in some big button mushrooms, onions, garlic and some parsley, simply because I like chopping things really really small.
First up, sweat down some onions and garlic, and throw in your finely chopped mushrooms and diced pancetta/bacon. Let the mushrooms cook down to release their moisture, seasoning with salt and pepper. Once the liquid has cooked off, add in a handful of parsley and take of the heat.
Pop your pasta in some salted boiling water and cook for a few minutes. In a bowl, whisk up a couple of eggs and an extra egg yolk (the extra yolk helps make it nice and thick and rich). When the pasta is cooked, drain and put back in the pan, making sure you don’t lose too much heat, as this is what will cook the eggs. Turn off the heat and pour in the egg mixture and the mushroom mixture. Mix thoroughly, adding in oodles of fresh parmesan and then leave in the pan for a minute for the eggs to cook.
Don’t let the eggs scramble – keep stirring until the eggs have thickened and coated all of the pasta. Throw on a plate and eat quickly!
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