Mushroom Carbonara (Serves 2)

November 22, 2017


  • 200g Spaghetti (we like a big plate),

  • 200g Mixed mushrooms (the selection boxes are great),

  • 1 x Onion (sliced),

  • 2 x garlic cloves (crushed),

  • Sprig of freshly chopped parsley,

  • 30g Mature grated cheddar (I like Tickler),

  • 15g Parmesan (grated),

  • Salt & pepper (to taste).



  1. In a non-stick pan, heat the onions and the garlic until soft and sweet.  Normally around 10 minutes,

  2. Chop the mushrooms into strips and add to the pan with seasoning and the parsley.  Cook for around 20 minutes on a low heat,

  3. Meanwhile in a pan of boiling water cook the pasta for 9 minutes or according to packet instructions.  I will always cook my pasta 1 minute less than stated as I like it aldente,

  4. When the pasta is ready, drain and place back into the pan,

  5. On a low heat add the mushrooms and the egg and stir through until coated and cooked through,

  6. Add the cheese mix and stir through until its glossy and creamy,

  7. Serve up in a bowl with some cracked pepper on top. A fab alternative to the meat version and one I will make often.

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