Tesco Finest mushroom and fusilli lunghi carbonara recipe

38 ratings

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  • Serves 4
  • 20mins to prepare and 35mins to cook
  • 654 calories / serving


  • 1 tbsp olive oil
  • 180g Tesco Finest Dry Cure Bacon lardons
  • 200g Tesco Finest wild mushrooms
  • 2 garlic cloves, crushed
  • 4 egg yolks
  • 1 egg
  • 90g Tesco Finest Parmigiano Reggiano cheese, finely grated
  • 350g Tesco Finest fusilli lunghi
  • a handful basil, a few leaves reserved, the rest shredded

Each serving contains

  • Energy

  • Fat

    29g 41%
  • Saturates

    11g 54%
  • Sugars

    6g 7%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 71.2g Protein 32.1g Fibre 5g


  1. Add the olive oil and lardons to a frying pan set over a medium heat. Fry for 5 minutes until the lardons begin to crisp then add the mushrooms and fry for 2 minutes more. Stir in the garlic for a last minute of cooking. Keep warm.
  2. Whisk the egg yolks, egg and two-thirds of the grated cheese together in a small bowl. Season with plenty of black pepper. 
  3. Cook the pasta in plenty of salted water, according to pack instructions. Save a quarter of a mug of pasta cooking water before draining it. Return the drained pasta and mushroom mixture to the saucepan and add the egg and cheese mixture, stirring constantly. Add enough of the reserved pasta water to create a creamy sauce that coats the pasta, about 4 tablespoons. Stir in the basil. Serve with the remaining grated cheese and a few extra basil leaves. 

See more Pasta recipes

If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid. 

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