Ingredients
100g mushrooms, diced
1 egg
5g grated parmesan cheese
1 tsp minced garlic
5g light butter
1/4 onion, diced
Salt and pepper to taste
Optional: Spring onions or chives to garnish
Method
Cook pasta as per package directions. Make sure it's al dente. Save about 1/2 cup of the pasta water.
Combine the egg and grated parmesan in a bowl. Season with sea salt and pepper. Set aside.
Heat a pan, add the butter and let it melt for 15 seconds. Add the garlic and onions and fry for about 1 minute until the onion becomes translucent.
Add the mushrooms and cook for 30 seconds. Add the spaghetti and stir for a further 30 seconds. Add a little bit of the pasta water - about 2 tbs (the starch from the water will help with thickening the sauce).
Remove pan from the heat, stir the egg mixture into the spaghetti and keep stirring for 1 minute to coat all the pasta, and to ensure the egg mixture stays smooth and creamy and doesn't scramble.
Serve immediately. Top up with chopped spring onions or chives.
Recipe created by @the_healthy_diary