Mushroom and Poached Egg Spaghetti – Or Faux Spaghetti alla Carbonara

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.

Mushroom and Poached Egg Pasta

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

Mushroom and Poached Egg Pasta

Ingredients

  • 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

Method

  1. Cook the spaghetti in a large saucepan of salted boiling water as per the packet instructions. Drain and keep warm.
  2. Meanwhile, melt the butter in a large frying pan over medium heat. Add the garlic and thyme and stir until fragrant.
  3. Add the mushrooms and continue to cook for another 5 minutes or until they start to soften. Season with salt.
  4. Stir in the thickened cream, reduce the heat to low and simmer for 3 to 5 minutes, or until the sauce has thickened slightly.
  5. Add the parmesan cheese and stir to combine. Remove from the heat.
  6. Add the cooked pasta to the alfredo sauce and toss gently until combined. Divide amongst four bowls and keep warm.
  7. 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.
  8. Crack each egg into a separate coffee cup and set aside.
  9. 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.
  10. 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.
  11. Gently drain each poached egg on some kitchen paper, add one to the top of each bowl of spaghetti and serve immediately.

Advertisements

About Food Daydreaming

I follow new recipes perfectly the first couple of times and then I pull them apart and put them back together my way. My biggest pet peeve is when I follow a recipe to a tee and then it doesn't turn out the way it should... I end up growling in my kitchen and that's just not right ;)

13 responses to “Mushroom and Poached Egg Spaghetti – Or Faux Spaghetti alla Carbonara

  1. Hi Effie, I’m super excited about my co-hosting turn this week too! Such a great collection of people and recipes every week! And I love the #putaneggonit – I had no idea it existed and tbh, quite often my lunch will consist of leftovers with, you’ve guessed it, a poached egg on it. I’m going to post my carbonara recipe sometime, because you should really give it a try – it’s not so hard I promise. I’ll do a bacon-free version too, probably with mushrooms, because this looks so delicious! In fact, probably my lunch tomorrow! 😉

  2. Oh, wow! Carbonara + alfredo is a greay combo. I love mixing ingeredients, too. This looks really yummy, Effie. It was fun co-hosting with you, too. xx

    By the way, are we following each other on Instagram? And I better check that #putaneggsonit – it sounds cool. 😀

  3. Beautiful dish! I’ll be looking for you on Instagram!

  4. Thanks Effie for this delicious pasta recipe. Me too am not a fan of undercooked eggs or meat. I like my fish, chicken and eggs well cooked. Saving this recipe to try. Happy FF!

  5. You’re very trusting! I guess I’ve worked this side of kitchens once too often to do so. And Anna has the right idea with adding the egg straight into the freshly drained pasta. But, I don’t eat processed meat any more. And carbonara just ain’t right without bacon. With mushrooms, though…nice idea with the poached egg.

    • Ha, it’s more like I don’t want to be the one giving myself or hubby food poisoning… It’s like the soggy bread thing, warmed eggs are not cooked. And if you caramelise the mushrooms on a really high heat it can give the illusion of bacon. It really is lovely with the poached egg on top.

  6. I love this! As someone with a terrible immune system, I’m also wary of uncooked eggs. And I also don’t eat bacon but love mushrooms. So this looks perfect 🙂

  7. I thought I was the only one scared to make carbonara at home! Glad to see I have company 😂😂 lovely recipe! Thanks for sharing!

  8. I also prefer leaving eggy things like carbonara and caesar salad (which…now that I think about it, you don’t even warm the eggs do you? I’ll stop thinking about it now.) to restaurants…so a poached egg sounds like the perfect replacement! Oh my and with alfredo sauce too!

  9. Yum! I love carbonara but I never make it because I never know what to do with all the leftover egg whites – putting a poached egg on top is the best idea!!! Yum! Happy FF x

  10. Being Italian I’m not a super fun of Alfredo sauce, but I do love eggs very much…. and having spaghetti with poached eggs on top looks very cool to serve (and to eat of course!). Love the # you have created, I’m going to use it on my IG page!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

Archives

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow Food Daydreaming on WordPress.com
%d bloggers like this: