Mushroom Carbonara (vegetarian)
Serves 4
2 tbs olive oil
2 eschalots, finely chopped
2-3 garlic cloves, finely chopped
12 sage leaves, shredded
400g button mushrooms, sliced
400g spaghetti or linguine
2 eggs, plus 1 egg yolk, beaten
1 cup (80g) finely grated parmesan
Melt butter with oil in a frypan over mediurn-high heat. Add eschalot and cook, stirring, for 5 minutes or until soft and golden. Add garlic and cook tor 30 seconds until fragrant. Add sage and mushrooms, then cook for 3-4 minutes until golden. Meanwhile, cook pasta in boiling salted water according to packet instructions. Drain and return to the pan off the heat. While pasta is still hot, quickly mix in eggs, stirring to coat, then add mushroom mixture and parmesan. Season and serve.
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