Okay, so I know that visually, this one is not a showstopper. But please, hear me out. I’m not usually the type to eat the same meal several times a week, but ever since the first time I made this Carbonara, I just can’t get enough. It’s super easy to make, tastes amazing, and I always have the ingredients on hand, which makes it the perfect weeknight meal. For a GreenWolff-twist, I’ve used mushrooms instead of pancetta, and it works wonderfully. Also, I add truffle oil to the pasta, but that’s up to you. Also, I consider this a vegetarian meal although it contains Parmesan. Sue me.
Ingredients: for one person (just double for more)
4 large chestnut mushrooms (NO: aromasopp)
125 grams fresh whole wheat tagliatelle
a knob of butter
1 egg
a large handful grated Parmesan
truffle oil (optional)
Method:
- Wash and dry the mushrooms. Thinly slice them (about 3-5 mm thick) and cook in a dry pan on medium heat until the mushrooms look golden, dry and crispy. You might have to do it in two rounds to make sure they all get the love and attention they deserve.
- Meanwhile, boil water with salt for the pasta. Once you put the pasta in, get back to the mushrooms. Once they’ve dried up and shrunk sufficiently, add the butter and stir until evenly coated and glossy. Remove from heat.
- Crack the egg in a small bowl and whisk it well. As the pasta nears the end of its cooking time, extract some of the pasta water – about 2 tablespoons – and slowly pour it in with the egg while whisking. Drain the pasta and put it back into the saucepan. Add a nice drizzle of truffle oil if you’d like/have it, and stir to make sure the pasta doesn’t stick. Next, add the egg mixture and stir until everything’s nice and saucy. Add the Parm as well. Stir some more. You get the idea.
- Transfer the gorgeous glossy pasta to a serving bowl and top with the fried mushrooms. Enjoy!
