This delectable mushroom carbonara is one of the quickest pasta meals to whip up, and this one is made extra special with crème fraiche and tasty mushrooms.
Ingredients
- 330 g spaghetti
- 100 g crème fraiche
- 2 medium free-range egg yolks
- 80 g pack Parma ham
- 150 g button mushrooms, sliced
- 2 garlic cloves, grated
- 3 tbsp chopped flat leaf parsley, plus
- extra for garnish
- 25 g grated Parmesan
Instructions
- Cook the pasta according to the pack instructions, then drain, reserving 300 ml of the pasta cooking water.
- Meanwhile, combine the crème fraiche with the egg yolks and season generously with ground black pepper. Set aside.
- In a large frying pan, fry the Parma ham slices over a medium heat for a few minutes on each side, until crispy, then transfer to kitchen paper.
- Add the mushrooms to the frying pan and cook for 5-8 mins, until they release their moisture and start to turn golden. Add a splash of water – not oil – if the pan is looking dry. Stir in the garlic and cook for 1 min more.
- Add the cooked pasta to the frying pan with the crème fraiche mixture, parsley and most of the Parmesan. Stir in a generous splash of the reserved cooking water, tossing well to coat the pasta in a glossy sauce. Add more water as needed. Crumble in the Parma ham.
- Divide between 4 plates and serve with the remainder of the Parmesan, garnished with the extra parsley.
Notes
TIP: Swap the parsley for chives and the mushrooms for peas, to keep this dish interesting
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Featured Image: Woman&Home Magazine August 2024 Issue
