Lobster Mushroom Carbonara – Mycoboutique

Ingredients

• 500g spaghetti
• 5 L water
• 250g fresh lobster mushrooms, washed and sliced.
• 200g pecorino romano cheese, freshly grated.
• 250 ml of small peas (frozen), rinsed and drained.
• 4 egg yolks, beaten
• 3 cloves of garlic, finely chopped
• 2 tablespoons of Italian parsley, finely chopped
• Salt and pepper