ONE
By Jamie Oliver
Mushroom carbonara
Smoky bacon, rosemary, egg, Parmesan & black pepper
12 mins
Not Too Tricky
serves 1
Recipe From
Ingredients
125g fresh lasagne sheets
2 rashers of smoked streaky higher-welfare bacon
80g button mushrooms
2 sprigs of rosemary
15g Parmesan cheese
1 free-range egg
olive oil
optional: extra virgin olive oil
Top Tip
GO VEGGIE
Simply ditch the bacon! And it’s always nice to mix up which mushrooms you use.
Method
Boil the kettle. Cut the lasagne sheets lengthways into ½cm strips. Finely slice the bacon, then the mushrooms, keeping them separate. Pick and chop the rosemary leaves. Finely grate the Parmesan into a small bowl, then beat in the egg. Put a 28cm frying pan on a high heat.
Once hot, put a little drizzle of olive oil into the pan with the bacon, rosemary and a generous pinch of black pepper. When lightly golden, add the mushrooms. Cook for 2 minutes, stirring regularly, then scatter the pasta into the pan. Carefully pour in enough boiling kettle water to just cover the pasta – about 300ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water, stirring regularly. Turn the heat off, let it sit for just 30 seconds, then stir in the egg mixture, shaking and stirring vigorously until you have a delicate, silky sauce – you need it to be off the heat so you don’t scramble the egg, but equally you need to keep it moving to get a smooth sauce. Season to perfection, and finish with a kiss of extra virgin olive oil and an extra grating of Parmesan, if you like.
Tags
