It’s always nice to mix up which mushrooms you use.
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
To make this veggie, simply ditch the bacon and use your favourite vegetarian hard cheese.
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.
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