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breakfast | serves 4
You can use spaghetti or penne for this simple supper dish. Mushrooms aren’t traditional in a carbonara, but we love them here.
1. Cook the tagliatelle in a large pan of salted boiling water, according to the packet instructions, until al dente.
2. Meanwhile, heat the olive oil in a frying pan over a medium heat and sauté the mushrooms and garlic for 5 minutes until softened.
3. In another bowl, beat the egg yolks, crème fraîche, parmesan, parsley and chives together and season well with black pepper. Add the fried mushrooms and shredded ham, then stir to combine.
4. Drain the tagliatelle, saving a cupful of the cooking water, then return it to the pan. Off the heat, pour the sauce over the pasta and stir to coat. Add some cooking water to loosen it up if needs be. Serve with extra grated parmesan, if you like.
Per serving 585 cals, 20g fat (10g saturated), 25.5g protein, 75.5g carbs, 5.1g sugars
Recipe Andy Harris
Photo Con Poulos
from Issue 34
ingredients• 400g dried tagliatelle, or
• 1 tbsp olive oil
• 150g mushrooms, sliced
• 1 garlic clove, finely chopped
• 2 egg yolks
• 100g crème fraîche
• 50g parmesan, grated, plus extra to serve (optional)
• 1 tbsp finely chopped flat-leaf parsley
• 1 tbsp finely chopped chives
• 80g cooked ham, shredded