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Mushroom & Broccoli Carbonara
This is something Rose eats at least once a week, especially in the cooler months. It comes together very easily and is delicious and satisfying. We love serving this with lots of rocket/arugula if you want it to be more like a pasta salad. And if you enjoy a little spice, add a pinch of chilli flakes.
Prep Time
5 mins
Cook Time
15 mins
Serves
2–3
Quick & Easy
Vegetarian
Italian
Kids
Ingredients
1 large head broccoli, peeled and cut into small pieces (stalk included)
2 tbsp extra-virgin olive oil
2 fat cloves garlic, smashed with the back of a knife and coarsely chopped
350g/12oz mushrooms, sliced
1/4 cup water
flaky sea salt, to taste
freshly ground black pepper, to taste
4 eggs
1/2 packed up finely grated parmesan, plus extra to serve
1/4 cup finely chopped parsley
1/4 tsp salt
250g/8oz dried pasta, such as pappardelle, linguine, or gluten-free equivalent
finely grated zest of 1/2 a lemon
2 tbsp lemon juice
Method
Bring a large pot of salted water to the boil, and if you haven’t already, chop your broccoli.
While that is heating up, prepare your mushrooms. Heat oil in a frying pan on medium-low heat.
Add the garlic and cook for a minute to soften, then add the mushrooms and water. Increase the heat to medium and cook until mushrooms are softened and water has evaporated, stirring occasionally (6–8 minutes).
Remove from the heat, season to taste with flaky sea salt and pepper, and set aside.
Whisk eggs with Parmesan, parsley, the ¼ tsp of salt, and a few grinds of pepper. Set aside.
Once water is at a rolling boil, cook pasta as per packet instructions.
When the pasta has a minute left to cook, add the chopped broccoli. After a minute, drain them together, and return them to the pot you cooked them in, off the heat.
Working quickly, as you want your pasta to be hot, add your lemon zest and juice, and mix to infuse.
Pour in egg mixture, and stir to evenly combine.
The heat of the hot pasta will gently cook the egg mixture (see Note). Stir in the mushrooms, and immediately transfer to serving plates.
If you leave the pasta in the pot too long the egg will become over-cooked and scramble. Finish with some additional Parmesan and freshly cracked pepper, if desired.
NOTE
If you are cooking this with a heavy cast iron pot, it will hold the heat. A lighter pot will lose heat quickly so you might need to return the pasta to the heat and stir for 30 seconds to reach desired consistency.
