Jamie Magazine
By Andy Harris
About the recipe
You can use spaghetti or penne for this simple supper dish. Mushrooms aren’t traditional in a carbonara, but we love them here.
Recipe From
Jamie Magazine
By Andy Harris
400g tagliatelle
150g mushrooms
1 clove of garlic
1 tablespoon olive oil
optional: 50g Parmesan cheese, plus extra to serve
3 sprigs of fresh flat-leaf parsley
6 fresh chives
2 large free-range egg yolks
100g crème fraîche
80g cooked ham
Tags