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Wild Mushrooms and Asparagus Carbonara

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  • Serves: 2
Wild Mushrooms and Asparagus Carbonara


  • 25g (1oz) butter
  • 2 shallots, chopped
  • 100g (3½oz) asparagus tips, quartered
  • 1 garlic clove, peeled and crushed
  • 225g (8oz) mixed wild and cultivated mushrooms, sliced
  • 1 tbs fresh thyme, chopped
  • 150ml (5fl oz) double cream
  • 4 large eggs, beaten
  • Salt and freshly ground black pepper, to taste
  • 150g (5oz) quick cook spaghetti.
  • Freshly grated vegetarian Parmesan


  1. Melt butter in a large pan, add shallots, asparagus and garlic. Cook, stirring, for 5 mins. Add mushrooms and thyme and cook, stirring, for a further 5 mins.

    Beat together cream and eggs with seasoning.

    Cook spaghetti according to the packet instructions.

    Add spaghetti to the mushrooms in pan. Stir in egg mixture and cook over a low heat. Stir until the sauce thickens slightly, coating the pasta. Season to taste.

    Serve hot, sprinkle with vegetarian Parmesan if desired.

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