This dish is a definite comfort food. Although I rarely make it these days, I love carbonara pasta – it’s easy to make, and absolutely filling and delicious. Even cooking it puts me in a better mood! It must be the smells – or the crème fraiche. I am French after all.
I love using chestnut mushrooms for this dish, which have a stronger, earthier taste than plain mushrooms. Adding the chives is something I got from a restaurant I went to years ago, called the Lemon Tree: once I tasted this herb in cream pasta, I just couldn’t go back! As for the wholemeal pasta…Well, whole grain pasta is less processed and as such is higher in nutrients and fiber than white pasta. It makes me feel like this dish is healthier.
Anyway, if you’re feeling like a little pick-me-up today, just cook yourself a little mushroom carbonara: you won’t regret it!
50g wholemeal pasta, like spaghetti or tagliatelle
1/2 red onion
5 chestnut mushrooms
2 tablespoons crème fraiche
1 egg yolk
1. Boil some water, with a little salt, for the pasta. When boiling, drop the pasta in for the required amount of time (written on the packet).
2. Heat some coconut oil in a pan. Add chopped red onion, cook for a few minutes until starting to get translucent.
3. Add mushrooms and cook for 5-10 minutes until they get darker. Add salt and pepper to taste. When cooked, turn off the hob and take off the heat.
4. Add crème fraiche to onions and mushrooms.
5. When pasta is cooked, strain pasta. Add to mushroom mixture and mix well, covering the pasta.
6. Drop egg yolk in the pasta and mix well, quickly, covering all of it.
7. Plate the pasta. Grate some parmesan to taste, and add some chopped chives.