Truffled mushroom carbonara

Name: Truffled mushroom carbonara
Cook time: 20 min
Yield: 2

with tagliatelle and toasted walnuts

Ready in around 20 mins

RECIPE FACT:

Carbonara sauce was created during the second world war for the American troops based in Italy.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT. BOIL THE KETTLE.
1. TO COOK THE TAGLIATELLE:

Once the water is boiling, add the tagliatelle to the pot and cook for 5-6 mins. Drain well into a colander and drizzle with olive oil to stop it from sticking.
2. TO COOK THE MUSHROOMS AND KALE:

Finely slice the mushrooms. Remove the kale leaves from their stalks and roughly chop discarding the stalks. Finley chop the chives. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the mushrooms and kale, season with salt and pepper and cook for 2-3 mins.
3. TO ASSEMBLE THE TRUFFLE CARBONARA:

Add the peas and the tagliatelle to the pan. Pour in the truffle carbonara sauce, stirring well to coat the pasta and cook for 1-2 mins.
To serve:

Spoon truffle and mushroom carbonara into bowls. Sprinkle over toasted walnuts and chives. Serve with a crack of freshly ground black pepper.