It’s been a long, long, LONG week.
But two things have made this seemingly never-ending week bearable: Co-hosting Fiesta Friday #65 and #putaneggonit.
Co-hosting Fiesta Friday with Jhuls @The Not So Creative Cook was great fun, and we should all send lots of yummy care packages full of food over to Angie @The Novice Gardener for continuing to create a great space for us all to share, laugh and eat.
And speaking of laughing, I love the putaneggonit hashtag on Instagram, such great recipes, funny comments and some very silly people who should maybe consider keeping their opinions to themselves once in a while… you’ve got to love social media… If you don’t like it, unsubscribe.
But the hashtag did remind me to post this recipe. It’s a mashup of an alfredo and carbonara sauce. With mushrooms. And a bit of thyme.
I love spaghetti alla carbonara, but I only ever eat it at restaurants (without the bacon, obviously). I’ve never, and probably will never actually make it at home as I would ruin it. I would ruin any dish that has uncooked egg in it.
Warmed is not cooked, people.
But ordering carbonara at a restaurant means that it appears in front of me all twirled up high and fancy looking, and I don’t have to mess around with raw eggs and hope there was enough residual heat to cook them… (Commercial kitchens are hotter, okay? Let’s just leave it at that!)
So, here’s the best of both worlds… a lovely, creamy alfredo sauce with a poached (cooked) egg on top that when pierced, adds another layer to the sauce.
For me, it’s the best of both worlds.
I’m sharing this yummy pasta dish with Fiesta Friday #66, which is this week hosted by Anna @Anna International, so don’t forget to come along and say hi to everyone.
Mushroom and Poached Egg Spaghetti
- 500g spaghetti
- 30g butter
- 2 garlic cloves (minced)
- 1 tablespoon fresh thyme leaves (or one teaspoon dried thyme)
- 200g swiss brown mushrooms (thickly sliced)
- 300ml thickened cream
- 50g to 100g parmesan cheese (to taste, finely grated)
- Splash of vinegar
- 4 eggs
- Cook the spaghetti in a large saucepan of salted boiling water as per the packet instructions. Drain and keep warm.
- Meanwhile, melt the butter in a large frying pan over medium heat. Add the garlic and thyme and stir until fragrant.
- Add the mushrooms and continue to cook for another 5 minutes or until they start to soften. Season with salt.
- Stir in the thickened cream, reduce the heat to low and simmer for 3 to 5 minutes, or until the sauce has thickened slightly.
- Add the parmesan cheese and stir to combine. Remove from the heat.
- Add the cooked pasta to the alfredo sauce and toss gently until combined. Divide amongst four bowls and keep warm.
- Meanwhile, bring a large sauté pan or shallow pot full of water to a light simmer over medium heat and add the splash of vinegar.
- Crack each egg into a separate coffee cup and set aside.
- Once the water is simmering, gently pour each egg into its own section of the pot in one fluid motion, dropping the egg yolk in as close to the water as possible without burning yourself.
- Cook the eggs for two and half minutes or until they are softly poached – you want them to be cooked but runny when you serve them.
- Gently drain each poached egg on some kitchen paper, add one to the top of each bowl of spaghetti and serve immediately.