Mushroom Carbonara
Fresh pasta tossed in an authentic, slow-simmered Italian sauce, enriched with aged cheese, fresh herbs, and extra virgin olive oil.
Ingredients
- • 300 g dried spaghetti
- • 250 g chestnut mushrooms (sliced)
- • 1 medium onion (peeled and finely chopped)
- • 2 cloves garlic (peeled and crushed)
- • 1 chicken stock pot
- • 250 ml boiling water (to make up the stock)
- • 1/2 tsp Worcestershire sauce
- • 3 medium eggs
- • 60 g Parmesan cheese (finely grated)
- • 3 tbsp fat free Greek yoghurt
- • salt and pepper (to taste)
- • low calorie cooking spray
- • 10 g Parmesan cheese (finely grated)
- • 5 g flat leafed parsley (chopped)
Preparation Steps
Spray a frying pan with low calorie cooking spray and place over a medium heat. Add the onion and fry for 5 minutes, stirring until slightly softened and golden brown.
Add the garlic and fry for a further 2 - 3 minutes.
Add the mushrooms and fry for 5 minutes, stirring, over a medium heat.
Add the stock and Worcestershire sauce and stir. Simmer, uncovered, over a medium heat for about 10 minutes or until the stock has reduced by half. Season to taste with salt and pepper and set aside.
Cook the spaghetti in a large pan of boiling water for 9 - 12 minutes, or according to the packet instructions. Drain well and place in a large bowl.
Place the eggs in a bowl and beat with a fork until broken up and evenly mixed.
Stir in the Parmesan cheese and yoghurt and season to taste.
Tip the mushroom mixture and the egg mixture into the bowl of spaghetti and toss to combine well.
Serve immediately, garnished with a little Parmesan cheese and chopped flat leaf parsley.