Mushroom pasta

Sort of carbonara-like, but with no pork. Serves 3.

  1. Tear off the mushroom stems and break them into even-sized pieces
  2. Put plenty of olive oil in the wok. When it's shimmering, tip in the mushrooms
  3. Bring a pot of water to a boil for the pasta.
  4. Dice the shallot and mince the garlic.
  5. Once the mushrooms have browned nicely, start the pasta cooking.
  6. Add the shallot and garlic to the wok. (And salt if you like)
  7. Crack the eggs into a bowl, grate in the parmesan, add black pepper.
  8. When the pasta is al dente, extract some of the water.
  9. Strain the pasta through a collander and tip into the wok.
  10. Add some pasta water to the egg slurry and beat it.
  11. Pour in the slurry, mixing vigorously. If it's too thick add some more pasta water.
  12. Chop the parsely and mix it in.