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Easy prep

Mushroom Carbonara with Fresh Tagliatelle

& Crisp Summer Salad

Cooking time

20 minutes




770 /serving

Most poets write sonnets about unrequited love, but for us, there is no subject more deserving of an ode than a creamy mushroom carbonara, especially when made with silky fresh tagliatelle. Traditionally made with pancetta, this version features meaty cremini mushrooms, giving the pasta an earthy heartiness and letting the subtle richness of the egg sauce shine. Throw in a handful of sweet green peas for colour and texture, along with a good dusting of beautifully aged Grana Padano cheese, and you have yourself your new favourite weeknight dinner. Serve with a simple crisp salad on the side.

We will send you:

  • 100g Shredded red cabbage
  • 50g Diced onions
  • 15ml Minced garlic
  • 60g Baby lettuce
  • 1 Bunch of parsley
  • 225g Sliced cremini mushrooms
  • 100g Green peas
  • 30ml Cold-pressed Italian vinaigrette
  • 225g Fresh tagliatelle
  • 45ml Heavy cream
  • 50g Grana Padano

  • Contains: Egg, Gluten, Milk, Wheat, Sulphites

    You will need:

    Large high-sided pan
    Salt & pepper
    1 or 2 Eggs
    Medium pot
    Total Fat
    34 g
    Saturated Fat
    13 g
    390 mg
    Total Carbs
    85 g
    10 g
    32 g
    8 g
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    Start the carbonara
    Bring a medium pot of salted water to a boil. In a large high-sided pan, heat a drizzle of oil on medium. Add the mushrooms and cook, stirring occasionally, 8 to 10 minutes, until deeply browned; season with S&P. Add the onions and garlic. Cook, stirring occasionally, 1 to 2 minutes, until fragrant.
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    Make the egg mixture
    While the mushrooms cook, in a medium bowl, whisk the heavy cream, ½ the cheese and 1 egg (double for 4 portions); season and S&P to taste.
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    Cook the pasta
    Add the pasta to the pot of boiling water and cook, 1 to 3 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup of the cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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    Make the salad
    While the pasta cooks, roughly chop the parsley leaves and stems. In a large bowl, combine the lettuce, cabbage and ½ the parsley. Drizzle with as much of the vinaigrette as you’d like; season with S&P to taste.
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    Finish the carbonara
    To the pot of mushrooms, add the cooked pasta and peas. Cook, stirring frequently, 1 to 2 minutes, until combined. Off the heat, add the egg mixture and mix thoroughly until the pasta is coated with the sauce (if the sauce seems dry, gradually add the reserved cooking water to achieve your desired consistency); season with S&P to taste.
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    Plate your dish
    Divide the finished pasta between your plates. Top with the remaining cheese and parsley. Serve the salad on the side. Bon appétit!