Truffle Spaghetti Carbonara with Mushrooms and Spinach

Bring a pot of salted water to the boil and add the spaghetti. Cook for 7 minutes. The spaghetti should be a little underdone at this stage. Reserve 1 cup of pasta water. Drain the pasta and set aside.

Tip! If you feel unsure about creating a carbonara sauce (and getting scrambled eggs instead), skip step 4 and just add some extra butter and parmesan. It will still be delicious!

Slice mushrooms. Peel and mince garlic. Chop butter into small cubes to soften. Using a microplane grater (or the finest side of a box grater), grate half the black truffle into the butter and mix together. Using a microplane grater (or the finest side of a box grater), grate 3/4 of the parmesan block. Whisk an egg and then combine with grated parmesan.

In a frying pan over a medium high heat add a drizzle of olive oil and garlic. Add mushrooms to frying pan and cook for 5 minutes until mushrooms are golden. Add truffle butter and toss mushrooms in melting butter. Add baby spinach and pasta and toss for 2 minutes or until spinach has wilted and the pasta has warmed through. Remove the pan from the heat.

Tip! When adding protein to this recipe, this step is a good time to prepare and properly cook your protein to ensure it is safe to eat.

Allow pasta, mushrooms and spinach to cool for 30 seconds. Whisk in 1/4 cup of pasta water to the egg/parmesan mixture. Slowly stream egg mixture into the pasta, stirring and gently tossing constantly with tongs, until cheese is melted and egg is thickened to form a glossy sauce on the pasta. Season to taste with salt and pepper.

Tip! Thin sauce with remaining pasta water, 1 tbsp at a time, if necessary.

Divide pasta, mushrooms and spinach between serving bowls. Using a microplane grater, grate remaining truffle and parmesan over pasta. Enjoy!

Tip! If you are unable to grate the remaining truffle or parmesan, use a sharp knife to cut thin slices and scatter over the pasta.

Bring a pot of salted water to the boil and add the spaghetti. Cook for 7 minutes. The spaghetti should be a little underdone at this stage. Reserve 1 cup of pasta water. Drain the pasta and set aside.

Tip! If you feel unsure about creating a carbonara sauce (and getting scrambled eggs instead), skip step 4 and just add some extra butter and parmesan. It will still be delicious!

Slice mushrooms. Peel and mince garlic. Chop butter into small cubes to soften. Using a microplane grater (or the finest side of a box grater), grate half the black truffle into the butter and mix together. Using a microplane grater (or the finest side of a box grater), grate 3/4 of the parmesan block. Whisk an egg and then combine with grated parmesan.

In a frying pan over a medium high heat add a drizzle of olive oil and garlic. Add mushrooms to frying pan and cook for 5 minutes until mushrooms are golden. Add truffle butter and toss mushrooms in melting butter. Add baby spinach and pasta and toss for 2 minutes or until spinach has wilted and the pasta has warmed through. Remove the pan from the heat.

Tip! When adding protein to this recipe, this step is a good time to prepare and properly cook your protein to ensure it is safe to eat.

Allow pasta, mushrooms and spinach to cool for 30 seconds. Whisk in 1/4 cup of pasta water to the egg/parmesan mixture. Slowly stream egg mixture into the pasta, stirring and gently tossing constantly with tongs, until cheese is melted and egg is thickened to form a glossy sauce on the pasta. Season to taste with salt and pepper.

Tip! Thin sauce with remaining pasta water, 1 tbsp at a time, if necessary.

Divide pasta, mushrooms and spinach between serving bowls. Using a microplane grater, grate remaining truffle and parmesan over pasta. Enjoy!

Tip! If you are unable to grate the remaining truffle or parmesan, use a sharp knife to cut thin slices and scatter over the pasta.