• Pizza Base 
  • Mozzarella
  • Prosciutto Crudo
  • Parmagiano Reggiano
  • Fresh Rocket

    Mushroom Carbonara

    Serves 4

    Preparation time 15 minutes

    Cooking time 15 minutes

    A vegetarian take on the classic carbonara, even meat eaters will love this. The soy sauce creates a really delicious savoury flavour which combines perfectly with the mushrooms and parmesan. Use a vegetarian hard cheese if serving to vegetarians. 

    Per serving:

    2468kJ / 587kcal | 23.8g fat

    10.2g saturates | 68.6g carbohydrate

    3.5g sugars | 6g fibre

    28g protein | 3.5g salt

    Mushroom Carbonara


    - 2 Shallots (chopped)

    - 1 tbsp Olive Oil

    - 25g Butter

    - 500g Mushrooms

    - 2 Garlic cloves (crushed)

    - Thyme

    - 2 tbsp Kikkoman Soy Sauce

    - 350g Spaghetti

    - 3 Eggs

    - 100g Parmesan

     - Fresh parsley


    Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.

    While the pasta is cooking, heat the olive oil in a wide high sided frying pan over a medium heat and cook the shallots with a pinch of salt for 5 minutes, until softened. Add the butter with the mixed mushrooms and cook over a high heat until golden. Add the garlic and thyme with seasoning and cook for a further minute then add the soy sauce and continue to cook until glazed. Set aside 2tbsp of the mushrooms to garnish. 

    In a small jug, mix the eggs with the parmesan (reserving some to garnish) with plenty of salt and pepper. 

    Reserving some of the pasta cooking water, drain the pasta and quickly add it to the mushroom pan with the egg mixture and a splash of the pasta water and toss together, lifting the pasta up so that it is evenly coated and thickens but doesn’t scramble. Add more pasta water to loosen if it needs it, it should be moist but not wet. Stir through the parsley and divide between 4 plates. Top with the remaining mushrooms and cheese and serve.