Mushroom Carbonara
Mushroom Spaghetti Carbonara With Parmesan And Parsley
PREP TIME: 10 Minutes/ COOK TIME: 30 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 560/ Protein 26g
DIFFICULTY LEVEL: EasyINGREDIENTS: 1 TBSP Vegetable Bouillon Paste, 1 TSP Smoked Paprika, Parsley, Spagetti, 2 Eggs, Button Mushrooms, Garlic, Parmesean Cheese Block, 1 TSP Chili Flakes
Step 1: Prep
Bring a pot of salted water to a boil
Wash and dry produce
Trim and thinly slice mushrooms
Peel and mince garlic
Roughly chop parsley
Step 2: Cook Pasta
Once water is boiling, add spaghetti to pot
Cook for 11 minutes
Reserve 1.5 cups pasta cooking water. Drain remainder
Step 3: Cook Mushrooms
Heat a large drizzle of oil in a large pan over medium heat
Add mushrooms, 1/4 TSP of salt and pepper
Cook for 5 minutes
Add garlic, chili flakes. Cook for 1 minute
Remove from heat
Step 4: Separate Egg Yolk
While mushrooms cook, crack one egg into a small bowl
Using a spoon, carefully separate egg yolk from white and transfer to medium bowl
Crack remaining whole egg into bowl with yolk. Set aside for use in next step
Step 5: Grate Cheese and Finish Egg Mixture
Grate parmesean over a second small bowl until you have 2 TBSP. Reserve for serving
Grate remaining parmesean over bowl with egg mixture, add paprika, bouillion cheese, 1/4 TSP of salt and pepper
Whisk to combine
Slowly whisk in 1/3 cup reserved pasta cooking water
Step 6: Finish Pasta
To pan with mushrooms, add drained pasta spaghetti and 1 TBSP reserved pasta cooking water
Toss to combine
Return pan to medium low heat
Stir in egg mixture, and half the parsley
Cook, stirring constantly, adding splashes of reserved pasta cooking water as needed, until pasta is fully coated and sauce is creamy and slightly thickend for 3 minutes
Turn off heat
Season with 1/4 TSP salt and pepper
Step 7: Finish and Serve
Divide pasta between shallow bowls
Top with remaining parsley and reserved parmesean
Serve hot and Enjoy!
