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Mushroom carbonara
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Total Time:
12 minutes
Ingredients:
  • 125 g fresh lasagne sheets
  • 2 rashers of smoked streaky higher-welfare bacon
  • 80 g button mushrooms
  • 2 sprigs of rosemary
  • 15 g Parmesan cheese
  • 1 free-range egg
  • optional: extra virgin olive oil
Instructions:
  • 1. Boil the kettle. 2. Cut the lasagne sheets lengthways into ½cm strips. 3. Finely slice the bacon and mushrooms separately. 4. Pick and chop the rosemary leaves. 5. Finely grate the Parmesan into a small bowl; beat in the egg. 6. Heat a 28cm frying pan on high. Add olive oil, bacon, rosemary, and black pepper. 7. Once golden, add mushrooms. Cook for 2 minutes then add pasta. 8. Pour in enough boiling water to cover pasta (about 300ml). 9. Cook for 4 minutes until pasta absorbs most of the water, stirring regularly. 10. Remove from heat, wait 30 seconds, then stir in egg mixture vigorously. 11. Season and finish with olive oil and extra Parmesan.

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