At Ferg's Fabulous Fungi, we're firm believers that mushrooms are the ultimate pasta ingredient, and carbonara is the perfect proof.
Mushrooms are naturally packed with umami, that deep savory quality that makes every bite feel more satisfying and complex. They also act like little flavor sponges, soaking up whatever they're cooked in; butter, garlic, white wine, or in this case, a gloriously silky egg and Pecorino sauce and giving it right back to you in every mouthful.
Any mushroom from our range will work beautifully here. Some will bring a delicate sweetness, others a smoky earthiness or a satisfying meaty chew, but all of them will make this dish taste like you spent far longer in the kitchen than you actually did.
Here are some of our favorites you can shop online:
- Lion's mane: Pulls apart into fluffy, crab-like shreds that soak up the silky sauce in the most incredible way. It's the wildcard pick that always impresses. Grow your own fresh at home with our grow kits!
- Morels: Nutty, complex, and deeply aromatic, they turn this weeknight pasta into something genuinely special. Enjoy all year with our dried Morels!
Favorites we offer with local delivery!:
- Chestnut mushrooms: Earthy, firm, and widely loved, chestnuts keep the flavor profile classic and familiar, perfect if you want the pasta to feel comforting rather than adventurous.
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Golden Enoki mushrooms: Slightly crispy when sautéed, golden enoki add a gorgeous texture contrast to the silky carbonara sauce.
Ingredients 2-3 servings:
- 1 whole egg
- 3 egg yolks
- 250g spaghetti
- 120g mushrooms chopped into bite sized pieces
- 5 tbsp tallow or pork fat
- 80g finely grated Pecorino Romano
- Fresh cracked pepper
- Salt for the pasta water
Steps:
1. In a fry pan heat the tallow or pork fat, and fry the mushrooms until starting to crisp up,
then turn off the heat and lightly salt.
2. Get your pasta water boiling. Once boiling, salt generously.
3. In a large mixing bowl add your egg yolks and whole egg and grated pecorino,
and a good amount of black pepper and mix until it forms a thick paste.
4. Once the pasta is boiled add to the pan containing the fat and mushrooms and
coat the pasta in the fat.
5. Add the pasta and mushrooms to the bowl containing the egg and pecorino pasta and
a splash of pasta water if need be and mix vigorously until the pasta has turned
into a thick creamy sauce that coats all the pasta. Add additional pasta water if
need be, to loosen the sauce more.
6. Plate and serve with extra Pecorino Romano and black pepper.
Note: adding the egg mixture back to a heat sauce can scramble the eggs, as can
microwaving leftovers.