Mushroom and Broccoli ‘Carbonara’

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4


  • Penne or spiral pasta – ½ package (250g)
  • Minced garlic – 1 tbsp
  • Fresh mushrooms – 500g
  • Broccoli – 1 bunch
  • Olive oil – 2 tbsp
  • Evaporated milk – 1 can (400g)
  • Eggs – 4 large
  • Salt + nutmeg ground + black pepper
  • Shaved parmesan cheese – 4 tbsp


  1. Boil 1.5L of water and stir in the pasta.
  2. Slice mushrooms and broccoli bunch (including stalk) in small pieces.
  3. In a wok or deep fry pan mix olive oil, garlic and broccoli. Let it cook for around 3 minutes, stir in mushrooms and cook it for 2 more minutes.
  4. Add evaporated milk and mix well. Season with salt, nutmeg and black pepper and let it cook it in low fire until the pasta is ready.
  5. Break the eggs into a bowl, add salt and black pepper and beat them well with a fork.
  6. With a ladle remove some boiling water from the cooking pasta and add to the sauce pan.
  7. Stir in the eggs and mix well.
  8. Drain the pasta and add it to the sauce pan.
  9. Toss through shaved parmesan cheese and enjoy.

Nutrition (per serve): Energy 2420 kj, Protein 32.5g, Carbohydrates 60g, Fats 23g, Dietary fibre 7.5g, Sodium 300mg

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