Mushroom Carbonara


  • 1 punnet button mushrooms
  • 6 garlic cloves
  • 2 medium spring onions
  • 1 cup parsley leaves
  • 5 large egg yolks
  • 1 large egg
  • 50 grams Parmesan (grated)
  • freshly ground black pepper and salt
  • 500 grams pasta of your choice


  1. Fill your Best Duty pot with water and season well with a few big pinches of salt. Bring to a boil.
  2. Cut off and discard stems of button mushrooms, slice them into quarters. Peel and thinly slice garlic cloves. Finely chop spring onions and parsley.
  3. Whisk egg yolks, whole egg, Parmesan and freshly ground black pepper in another medium bowl; set aside.
  4. In a Best Duty pot cook mushrooms with olive oil until golden brown.
  5. Cook pasta in salted water until al dente.
  6. Add garlic, spring onions and salt to mushrooms.
  7. Add pasta along with 1 cup pasta cooking liquid to mushroom mixture. Cook over medium-low heat till liquid is absorbed.
  8. Remove from heat and let cool 1 minute.
  9. Add ½ cup pasta cooking liquid to reserved egg mixture and whisk.
  10. Gradually add egg mixture to Mushrooms mixture, stirring vigorously with a wooden spoon and adding more pasta cooking liquid as needed. Stir until a very creamy sauce coats all the pasta.
  11. Serve with parsley and enjoy.