My 12-year-old daughter, who normally detests mushrooms and adores traditional carbonara pasta in all its eggy, cheesy glory, loves this version. Enough said.
Cook the pasta in boiling salted water following the packet directions. Drain and return to the pan. Toss with
Toss the pasta and sauce together and stir through the shiitake. Distribute into bowls, ensuring each receives equal amounts of the shiitake. Serve sprinkled with the parsley (if using).
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