This simple dish from the Australian Mushroom Growers Association is quick and easy to whip up and is just as tasty as the more traditional ‘Spaghetti carbonara’ made with bacon in our Money Saving Meals book. Their recipe uses 75 g (2½ oz) cheese (we halved this and used about 40 g (1/2 cup) when we made it to keep the fat content lower. We would serve this with a garden salad – simply toss mixed leaves and a couple of ripe red tomatoes cut into wedges in a vinaigrette dressing.

Serves 4 @ AUD$3.25 with a salad or $2.10 without
Preparation time: about 5 minutes
Cooking time: 12 minutes

350 g dried fettuccine (or spaghetti)
2 tablespoons olive oil
1 brown onion, finely chopped
4 large garlic cloves, finely chopped
400 g (14 oz) button mushrooms, thinly sliced
3 eggs, lightly whisked with a fork
75 g (2½ oz) finely grated Parmesan cheese
1/2 cup chopped flat leaf parsley
Garden salad, to serve

Cook the pasta in a large saucepan of boiling water until al dente following the packet instructions for cooking time. In the meantime …

Heat the oil in a large non-stick frying pan over medium-high heat. Add the onion and garlic and cook for 4 minutes or until the onion is soft, stirring often. Add the mushrooms and cook a further 4 minutes or until the mushrooms are just tender.

Drain the pasta and return to the hot saucepan. Add the whisked eggs, mushrooms, parmesan and parsley. Season with salt (if using) and pepper. Return the pan to a medium-low heat and toss for a minute or two until the egg mixture has set. Serve immediately with a garden salad.