Gluten-free Mushroom Carbonara Recipe
Gluten-free mushroom carbonara recipe - a 5-ingredient veggie meal that you'd never know was Coeliac-friendly and wheat-free.
Servings 4 people
Ingredients
- 300 g gluten-free spaghetti
- 4 medium eggs plus 4 extra for poaching
- 90 g extra mature cheddar, grated or Pecorino/Parmesan if you're not vegetarian
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp garlic-infused olive oil
- 300 g closed cup mushrooms, thinly sliced
Instructions
- Prepare the gluten-free spaghetti according to the packet instructions. Drain, reserving 2 tbsp of the pasta water for later, then set aside.
- Bring a saucepan of water to the boil and add a tsp of vinegar to it. Crack an egg into a small bowl. Stir the boiling water and immediately add the egg from the bowl, whilst the water is still swirling. Cook for 1-2 minutes or until all of the egg white is clearly cooked (no gooey see through bits around the yolk). Use a slotted spoon to remove from the water and transfer to a plate lined with kitchen paper. Repeat with the remaining 3 eggs. If you're not confident poaching eggs, feel free to use fried eggs instead!
- Whilst the pasta is cooking, crack the other 4 eggs into a jug and then add in your grated cheese. Season with salt and pepper. Beat with a fork until combined.
- Heat the oil in a large pan over a medium heat. Add your mushrooms and fry for 4-5 minutes or until the mushrooms are browned and a little crispy. Then turn the heat down to low.
- Add the spaghetti to the pan and briefly stir so the mushrooms are evenly dispersed.
- Next, remove the pan from the heat completely and add in your 2 tbsp of pasta water. Then pour in your egg and cheese mixture.
- Make sure you keep moving the egg mixture around and toss the spaghetti to coat it evenly. It’s important the heat isn’t on or your eggs will scramble!
- Plate up and serve each with a poached egg on top and optionally, a little fresh rocket scattered on top.