This carbonara recipe is quick and simple , perfect when you’re in a hurry. Enjoy it with grated Parmesan and freshly ground black pepper.
Serves 2. Cooking time 20 minutes (trust me, it can be done!)
You will need:
1 tsp olive oil
250g chestnut or button mushrooms
3 tbsp dried mushrooms
4-5 slices Italian ham (optional)
1 clove garlic
1 tbsp butter
1 large egg
3 tbsp 0% yogurt
25g grated parmesan (plus extra to serve)
Salt & pepper
This is a quick one. Hold on to your hats!
Boil the kettle. Wash and slice the fresh mushrooms while it boils.
Put the dried mushrooms into a mug and cover with the boiled water. Leave them to soak.
Fill a saucepan with the rest of the boiled water and bring back to the boil. Add in the olive oil and pasta. Cook according to pack instructions.
Meanwhile, add the butter to a frying pan over a low heat, peel and crush in the garlic. Allow the butter to melt.
Once the butter is melted, turn up the heat and add in the sliced mushrooms.
Drain the dried mushrooms, saving the liquid, and chop into 1cm pieces. Add to the pan.
Add the liquid from the dried mushrooms to the pan (be careful not to pour in the sediment from the bottom) and turn the heat to high to reduce the liquid.
While the pasta and mushrooms cook, crack the egg into a large bowl, add the yogurt and parmesan, and whisk well to make a smooth sauce. Season with salt and pepper.
Once it’s cooked, drain the pasta, and add to the mushroom pan. The liquid in the mushrooms should have reduced to almost nothing. Turn off the heat, and mix together & season.
Tear the ham into rough strips and stir through the pasta and mushrooms.
Pour the pasta mixture into the sauce bowl and mix together.
Serve with grated Parmesan and black pepper. Yum!