#PastaWednesday!! Is that even a thing? Well, it should be I think :D Since you all love pasta as much as I do I had an idea to share one pasta recipe every Wednesday making humpday a little bit more exciting :)
Let me know what you think about carb loading on Wednesday!
- 15g of dried porcini mushrooms
- 70g of Parmesan cheese, freshly grated + some for serving
- 200g spaghetti
- 2 egg yolks, beaten
- knob of butter or 2tbsp olive oil
- 1 garlic clove, peeled and cut into halves
- fresh parsley finely chopped
Soak the porcini mushrooms in hot water for 10 minutes. Drain, chop and set aside. Preserve porcini liquid.
Mix the beaten eggs and Parmesan cheese in a large bowl to make the carbonara sauce.
Cook the spaghetti according to the packet instructions.
Meanwhile, heat the oil/butter in a frying pan and fry the garlic for 2 min. If you like the taste of garlic to be stronger then finely chop it but if that’s too strong for you simply infuse oil/butter by sauteeing a garlic cut in two halves and then simply remove from the pan before making the sauce.
Add the porcini mushrooms and cook for a further 3-4 minutes, stirring frequently and slowly adding porcini water if needed.
Drain the spaghetti, reserving 50ml of the cooking water. Immediately add the pasta to the carbonara sauce (egg+parmesan) as well as the reserved cooking water and freshly chopped parsley. Season with salt and pepper. Mix it all together with two forks. (The egg will be cooked by the heat of the pasta, and the sauce will cling to the strands). Serve immediately topped with the remaining Parmesan cheese.