Seasonal, delicious and protein-packed, make mushrooms the star of the show with this simple and delicious pasta.

Recipe and Styling Natalie Homan | Photograph Brendan Homan

Mushroom carbonara with wholemeal fettuccine
serves 4

320g wholemeal fettuccine
4 slices prosciutto
80ml olive oil
2 garlic cloves, finely chopped
600g flat cap field mushrooms
12 thyme sprigs, leaves picked
½ cup white wine
60ml thickened cream
60g butter
sea salt & cracked black pepper
4 eggs
grated parmesan 

Preheat oven to 160C. Bring one large pot and one small pot of water to the boil. Place the prosciutto on a baking paper-lined baking tray and cover with a second sheet of baking paper. Place in oven for 12 minutes or until crisp. Chop half the mushrooms finely and the remaining mushrooms a little coarser. Heat the olive oil in a large frypan over medium heat. Add the garlic and saute for 2 minutes. Add the mushrooms and thyme and cook for 5 minutes or until browned. Add the wine and allow to reduce until almost completely evaporated, then add the cream. Set aside. 

Cook the fettuccine according to packet instructions in the large pot of boiling water, retaining ½ cup of the pasta cooking water. Poach 4 eggs in the small pot. 

Return the mushroom mix to the heat, add the cooked pasta to the frypan and toss to combine. Season with salt and pepper and add the butter, tossing well and adding splashes of pasta cooking water to loosen and create a sauce. 

Serve pasta topped with crumbled prosciutto, poached egg and grated parmesan.

 

This recipe first appeared in the May 2020 issue of SALIFE magazine.