Mushroom Carbonara

For the love of mushrooms! Great served as a main meatless meal but I'm not gonna lie, I served mine alongside a fat juicy steak plus some garlic toast.

Large Oven Safe Skillet

Cheese Rasp

2 tbsp oil (I used olive oil)

2 tbsp butter

2lbs mushrooms sliced or quartered

4 cloves garlic minced

salt and pepper to taste

1lb spaghetti

2 whole eggs

3 egg yolks

3/4 cup fresh parmesan cheese grated

1 cup pasta water divided

2 tbsp parsley chopped

Olive oil and parmesan

Heat oil and butter over medium heat in a large skillet. Add mushrooms and cook until brown and liquid has evaporated. Key tip: do not add seasoning to mushrooms until after the liquid is cooked out and they are brown. Add garlic, salt and pepper. Turn off the heat.

Bring heavily salted water to a boil and cook pasta until al dente (meaning to the tooth, just a bit under cooked). Strain the pasta reserving 1 cup of the cooking liquid.

In a small bowl stir together eggs and parmesan.

Turn heat back on under mushrooms. Add cooked pasta and 1/2 cup of the pasta water. Cook for about 3 minutes over medium heat.

Slowly add 1/2 cup pasta water to egg mixture. Turn off heat under mushroom and pasta and slowly add egg and cheese mixture. After sauce thickens stir in parsley.

Serve with a small drizzle olive oil and freshly grated parmesan. Enjoy!