Hearty Mushroom Carbonara recipe

  • Serves 2
  • 5 mins to prepare and 10 mins to cook
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Added 42 months ago

Peel garlic, crush with knife, and shallow fry over medium/high heat for 2 minutes. Boil kettle.

Finely chop mushrooms, add to frying pan along with smoked lardons.

Finely chop spring onions, add to pan.

Boil fresh pasta in salted water for 4-5 minutes, drain rapidly in colander and quickly return to pan. Immediately add eggs and gently stir. Do not return pan to heat!

Remove garlic cloves from frying pan, and remove pan from heat.

Add Jersey double cream to frying pan and stir, when mixed in, add contents to pasta pan.

Season with black pepper and grated parmesan.

Notes: The pasta will cook the eggs when boiling hot, if eggs are stored at room temperature. Adding up to 1 whole, finely chopped halapeno pepper gives great extra flavour and a very slight warmth. Only ‘Finest‘ Jersey double cream is thick enough to bind with pasta properly. Serves 2 large or 3 medium portions...

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 500g Fresh egg penne
  • 4 Large eggs
  • 200ml Finest double cream
  • 250g Smoked lardons
  • 6 Button mushrooms
  • 6 Spring onions
  • 4 Cloves garlic
  • A pinch of Grated parmesan
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