Try this incredibly creamy Mushroom & Prosciutto Spaghetti Carbonara recipe - It only takes minutes!
for 4 servings
1 tablespoon olive oil
200g sliced prosciutto, cut into 1cm wide strips
4 medium field mushrooms, sliced
2 garlic cloves, finely chopped
3 eggs, plus 1 extra yolk
150ml Long Life Thickened Cream
2/3 cup grated Tasty Cheese, plus extra to serve
salt and pepper, to taste
2 tbsp chopped parsley
Cook pasta in a large pot of boiling salted water according to the packet instructions.
Meanwhile, heat oil in a frypan over medium heat. Cook prosciutto and mushrooms stirring, for 2-3 minutes until crispy. Add garlic for 30 seconds, then set pan aside.
Place eggs, yolk, cream and cheese in a bowl. Season, and then mix gently with a fork. Drain pasta, then return to pot. Quickly add egg mixture and toss to combine. The heat from the pasta will cook the egg slightly and form a creamy sauce. Serve immediately topped with prosciutto mixture, spring onions and extra cheese.