Mushroom carbonara 1 egg and 1 egg yolk 250g chestnut mushrooms 1 heaped tsp white miso 2 slices Parma ham 1 shallot 2 cloves garlic 60g grated parmesan plus extra to serve 120g pasta Optional: 1 tsp porcini powder Salt and cracked black pepper Start with prep, getting everything ready as the cooking process is quick. Dice the shallot and mince the garlic. Remove the stalk from the mushrooms and cut into 1/4. Whisk the egg and extra yolk with the cheese and lots of black pepper. Crisp up the Parma ham in an air fryer or a pan for a few minutes on either side. Lay onto kitchen towel to crisp then roughly chop into small pieces. Pop a pan of water onto boil for the pasta. Heat a nonstick pan to high heat with a little olive oil. Add the mushrooms (don’t season!) and cook for around 8-10 mins until all the water has evaporated and they turn golden brown and delicious. The caramelisation is important for flavour! Don’t skimp. Cook the pasta in well-salted water until al dente. Save a large cup of pasta water and drain the rest. Add the shallots and garlic to the mushroom pan, and turn down the heat stirring so it doesn’t burn. Season now with salt, miso and black pepper and cook out for 4-5 more mins. Add the pasta to the pan and deglaze with a splash of pasta water, and turn off the heat. Wait a couple of minutes to cool slightly. add a good splash of warm pasta water to the egg mix too and whisk just to warm it slightly then tip into the pan stirring constantly until it turns into a glossy sauce, Add a little more pasta water if it gets too thick, bit by bit. Taste and season with more salt and pepper. Serve with a sprinkle of parma ham pieces and dive in. #carbonara #pastatiktok #pastarecipe #healthyrecipes