Mushroom tagliatelle 'carbonara'

    30 min

    Instead of bacon, portobello mushrooms supply the flavour and texture for this mock carbonara. This version also includes a bit less of the cream typical of this popular Italian dish. It's a great comfort food, lightened up.


    Yorkshire, England, UK
    10 people made this

    Serves: 2 

    • 120g dried tagliatelle pasta
    • 1 teaspoon olive oil
    • 100g portobello mushroom caps, thinly sliced
    • 2 garlic cloves, crushed
    • 1 shallot, finely chopped
    • 2 tablespoons dry white wine
    • 4 tablespoons single cream
    • 2 eggs
    • 2 tablespoons grated Parmesan cheese
    • 1 tablespoon chopped fresh parsley
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a large saucepan of salted water to the boil, stir in the pasta and cook until al dente, about 10 minutes.
    2. Heat the olive oil in a nonstick frying pan over medium heat, stir in the mushrooms, and cook and stir the mushrooms until nicely browned and tender, about 5 minutes. Stir in the garlic, shallot and wine, and continue cooking until the liquid has evaporated, about 5 minutes.
    3. In a small bowl, whisk together the cream, eggs, Parmesan and parsley and season. Set aside.
    4. Drain the pasta, then return it to the pan, stir in the mushroom and shallot mixture and heat through for 1 minute.
    5. Take the pan off the heat and stir in the cream and egg mixture. The eggs should thicken in the heat of the pasta, but if they do not, place the pan over a low heat and cook for 1 to 2 minutes, stirring continuously, until the mixture is thick and creamy. Season generously with salt and black pepper. Spoon into bowls and serve.

    Low-fat tip

    The white wine in this recipe adds flavour to make up for reducing the large amount of double cream traditionally used in this dish.

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