Ingredients
9 total- 350 g of spaghetti
- 25 g of unsalted butter
- 2 tbsp of olive oil
- 250 g of chestnut mushrooms, sliced
- 2 garlic cloves, crushed or grated
- 100 g of parmesan (or vegetarian hard cheese), finely grated, plus extra to serve
- 3 large eggs
- 1 tbsp of white miso paste
- 240 g of baby spinach
Method
6 stepsStep 1
Cook the spaghetti according to the pack instructions, until al dente.
Step 2
Meanwhile, heat the butter and oil in a large pan over a high heat and fry the mushrooms for 5 mins, stirring halfway. Stir in the garlic for 1 min, then reduce the heat to low.
Step 3
When the pasta is ready, lift it from the water with tongs – you want it to have some water clinging to it – and drop into the mushroom pan. Reserve the cooking water.
Step 4
In a bowl, whisk the cheese, eggs and miso with a few grinds of black pepper. Add 2 tbsp pasta water.
Step 5
Remove the pan from the heat, pour in the miso mixture and use the tongs to combine everything, adding another 1-2 tbsp of pasta water to loosen, if needed.
Step 6
Toss through the spinach until wilted; serve immediately with extra cheese, if you like.