Creamy Mushroom and Spinach Carbonara

By Thursday, February 08, 2018

Pasta has been just about the only thing getting me through this freezing weather. This carbonara is a real favourite to make at the moment, as it's ridiculously quick to put together after a long day at work and is a really hearty, flavourful dish. I love adding mushrooms and spinach to this for extra goodness and flavour. Make sure you buy good quality eggs and cheese, as they really are the star of this dish!

Serves 2

You will need:
250g fusilli pasta
2 eggs
100g grated parmesan
100g smoked bacon lardons
250g chestnut mushrooms, sliced
150g spinach 
1 garlic clove, minced
large handful chopped parsley, to dress

Begin by whisking the eggs in a small bowl with the grated cheese and plenty of pepper. Fry the bacon lardons until starting to brown, then add in the mushrooms and garlic and fry for a further 2-3 minutes until lovely and aromatic. 

In the meantime, cook your pasta (you will need to cook for around 2 minutes less than the packet instructions as the pasta will continue to cook in the sauce). Add the spinach into the mushroom mixture and allow to wilt. Then drain the pasta and pour straight into the mushroom sauce with a cup of the starchy pasta water. Remove the pan from the heat and stir in the egg mixture, ensuring you stir well. Once the sauce has thickened up nicely, season well with salt and pepper. Serve with plenty of freshly grated cheese, chopped parsley and pepper. Enjoy! 

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