This recipe was created by Darren Robertson, who is a chef and co-owner of Three Blue Ducks in Sydney’s Bronte and Rosebery, and The Farm in Byron Bay. Darren also co-authored two cookbooks The Blue Ducks and The Blue Ducks Real Food.
Born in Hertfordshire and trained in Michelin starred restaurants, he is now a passionate advocate of farm-to-table cooking. Here is his Rocker Mushroom Carbonara recipe.
Cooking Time: 15-20 minutes
- 1 glug olive oil
- 2 tbsp butter
- 350g portobello mushrooms (sliced)
- 2 garlic cloves (minced)
- 2 shallots (peeled and diced)
- 400g pasta – spaghetti is the most common pasta, but you can also use fettuccine, rigatoni, linguine, or bucatini
- 3 egg yolks
- 1 egg (yolk and white)
- Handful of sage leaves
- Handful chopped parsley
- 120g parmesan
- In a non-stick pan, fry the mushrooms for 7–8 mins in olive oil until they turn a rich, golden colour.
- Add the butter and the sage and cook until crispy. Reduce the heat, add the shallots and garlic, and cook for another two minutes. Set aside.
- Bring a pot of salted water to the boil and cook your pasta for 10–12 minutes. Drain your pasta around a minute shy of al dente. Keep a couple of cups of pasta water.
- In a small bowl, whisk the egg and add a cup of the pasta water.
- Add the pasta to the pan with the mushroom mix and combine. Remove from heat to cool slightly. Then add the egg mix, stir and add cheese. Apply a little heat to thicken and coat the pasta.
- Garnish with parsley, a little salt, and plenty of pepper.
Let us know in the comments if you liked Darren’s delicious mushroom carbonara recipe! You can also find more recipes created by chefs on the Instagram page for @australianmushrooms.