Mushroom carbonara

• chestnut mushrooms↗100g g

  quartered

• baby button mushrooms↗100g g
• olive oil↗1 tbsp tbsp
• garlic cloves↗2

  finely chopped

• shallot↗1

  finely chopped

• egg↗1
• parmesan↗10g g

  or vegetarian alternative, finely grated

• parsley↗

  finely chopped

• lasagne sheets↗75g g

  roughly broken

Step-by-step instructions

1. 1

   Cook the mushrooms in a large non-stick pan over a medium-high heat, shuffling the pan occasionally until deeply browned. Transfer to a plate. Drizzle the oil into the pan and cook the garlic and shallots for a few minutes until softened.

2. 2

   Put the egg, parmesan and parsley in a bowl and whisk with a fork to combine. Put the pasta and 400ml boiling water into the pan with the shallots and simmer for 8-10 mins until reduced and the pasta is cooked. Remove from the heat and stir in the egg mix and mushrooms. Leave to stand for 1 min before stirring again, then season to taste. Add a little more water if the pasta looks too dry. Sprinkle over extra parmesan and grind over some black pepper, if you like.