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Porcini Carbonara


  • 140g Pasta of choice (Preferably Tagliatelle)
  • 140g chestnut mushrooms
  • 15g Dried Porcini mushrooms
  • 2 egg yolks
  • 30g pecorino or parmesan
  • 20 ml Bedford Banger Original 
  • 1 Tbsp Olive oil / 1 tbsp Butter
  • Salt/Pepper to your liking
  • chopped flat leaf parsley
  • 1 Clove garlic (optional)


Soak the porcini mushrooms in hot water for 10-15 minutes. Drain but keep the liquor. Whilst they are soaking chop the fresh mushrooms.  Chop and set aside. Mix the egg yolks and two thirds of the Parmesan/Pecorino cheese in a bowl to make the carbonara sauce. Season with salt and pepper. Cook the spaghetti according to the packet instructions. Heat the oil in a frying pan & add the butter, chopped fresh mushrooms & porcini mushrooms  Fry hard for 5 minutes, stirring frequently (Add garlic halfway through if using) . Remove from the heat & leave to rest. Drain the pasta reserving some of the cooking water. Immediately add the pasta to the fried mushrooms & add some of the Porcini liquor & 15ml Bedford Banger Original sauce. Once the pan has cooled slightly add  Carbonara sauce as well as the reserved cooking water(if needed) . Mix together. (The egg will be cooked by the heat of the pasta) Serve immediately  with a drizzle of Original sauce & top with the remaining Parmesan/Pecorino  cheese & Parsley  .

Serves 2

Top Tip

Do not add the egg yolk mixture Straight away to a hot pan as it will scramble the eggs.  

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