Thread by @Colmogorman

One for the vegetarians tonight - Mushroom & Hazelnut Carbonara. This is a really quick dish to make, and it looks pretty special too. #coronacooking #vegetarian

Ingredients:
300g mushrooms
2 cloves of garlic
2 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
80ml white wine
250ml vegetable stock
50g hazelnuts, roasted, skinned & halved
80g butter
40g grated fresh parmesan
4 egg yolks
400g dried spaghetti

Bring a large pot of water to the boil. Add a good bit of salt. The water needs to be really hot, with a good bubbling boil, so don’t add the paste before it gets to that point. If you do, the pasta won’t cook properly and will likely end up sticky and a bit tasteless.

While the water is coming to a boil, slice the mushrooms. Crush the garlic and chop the herbs. Heat a large pan over a high heat.

Pop the spaghetti in the pan of boiling water, and make sure to give it a good stir to prevent it sticking. Cook it for 8-9 minutes. Test it at the end of that time to make sure its properly cooked. It really should be a little al dente, still slightly firm with a little bite.

While the pasta is cooking, add a little olive oil to the warm pan. Pop in the mushrooms, garlic & herbs. Cook for 4 minutes or so over as medium to high heat until the mushrooms are tender. Add the white wine & stock & simmer on a low for another 4 minutes.

Drain the pasta & return to the cooking pot. Toss in the butter, grated parmesan & mushroom sauce. Season with salt & a good grind of fresh black pepper to taste. Toss the pasta well to combine. #coronacooking

Divide the pasta among four warm pasta plates or bowls. Make a slight divot in the top of each pile of pasta and pop an egg yolk on top. Scatter the toasted hazelnuts around the pasta, and add some extra parmesan shavings.

Now serve. Mix through the egg yolk through the dish before eating. Dig in.

A lovely vegetarian dish - or you could do what I did after a workout earlier & have it with a nice juicy steak! #dinner #coronacooking