Classic Italian-style carbonara with garlic butter mushrooms. Lightning-quick and easy to make, but full of authentic flavour.

Ingredients

• 1/2 pack or 250g tagliatelle pasta
• 100g mushrooms, roughly diced
• 3 cloves of garlic, diced
• 2 large eggs
• 50g parmigiano reggiano
• knob of butter 1 large bunch of fresh parsley, roughly chopped
• Freshly ground salt and pepper

Instructions

1. First, melt a large knob of butter in a frying pan and add the mushrooms. Cook for 4-5 minutes, or until the mushrooms begin to go golden brown and crisp up. Then, add the garlic and continue to cook for another 2-3 minutes, and drain out most the butter, leaving some in the pan.
2. In a separate pan, boil the pasta for 4-5 minutes, or until it is al dente. Whilst the pasta and mushrooms are cooking, make the sauce. Beat the eggs in a small bowl, and add most of the cheese and parsely, as well as some salt and pepper.
3. When the pasta is cooked, drain the water and add the garlic mushrooms and butter to the pan, stirring throughout. Then, add the egg sauce, stirring constantly and allowing the residual heat from the pan and the cooked pasta alone to cook the eggs through.
4. Finally, separate into bowls and top with the remaining parsley and cheese, and give it another twist of black pepper. Enjoy hot with a side of garlic bread.