Mushroom carbonara recipe | Puck

Ingredients

• 3 litres water
• 1 tbsp coarse salt
• 400 g dried spaghetti
• 2 tsp olive oil
• 450 g mushrooms, halved and quartered
• 75 g salted or smoked almonds, coarsely chopped
• 2 small garlic cloves, chopped
• ½ tsp coarse salt
• 2 eggs
• 75 g Puck® Shredded Mozzarella & Cheddar Cheese Mix
• 1 cup Puck® Cooking Cream
• 200 g spring onions or leeks in thin rings
• chives or green part of spring onions or leeks, finely chopped
• Coarsely ground pepper