-
-
Add this recipe to your binder
This recipe is in your binder
-
Spinach and mushroom carbonara recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
292 ratings
Created by The Tesco Recipes team
A deliciously creamy classic. Spinach and mushroom carbonara best served with Parmesan cheese and a glass of white wine. See method
Ingredients
- 300g (10oz) rigatone pasta
- 1tbsp olive oil
- 150g (5oz) chestnut mushrooms, sliced
- 240g spinach leaves
- freshly grated nutmeg
- 3 large British Lion eggs
- 100ml (4fl oz) double cream
- 50g (2oz) grated Parmesan
- 3tbsp pine nuts, toasted
- salt
- ground black pepper
Each serving contains
-
Energy
2645kj
631kcal
32%
-
Fat
34g
49%
-
Saturates
14g
68%
-
Sugars
7g
8%
-
Salt
0.9g
15%
of the reference intake
Carbohydrate 62.2g
Protein 23.5g
Fibre 6.5g
Method
- Bring a large pan of salted water to the boil and cook the pasta for 10-12 mins or until al dente.
We value your privacy
We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
- While the pasta cooks, heat a non-stick frying pan, add the oil and mushrooms and sauté for 3-4 mins or until the mushrooms are golden. Stir in the spinach and stir until the leaves are just wilted. Remove from the heat and season well with salt and pepper.
- Beat the eggs with the cream, half the Parmesan, seasoning and nutmeg.
- Drain the pasta in a colander, return to the pan, stir in the egg mixture and stir well - the mixture will thicken as the heat from the pasta ‘cooks' it. Stir in the mushrooms and spinach and pine nuts. Divide between bowls and sprinkle over the remaining cheese. Serve straight away.
If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.