Marmite Mushroom Carbonara
Marmite is the hero ingredient in this seriously cheesy, umami-rich carbonara. To replace bacon, we’ve gone with crispy Marmite mushrooms to keep it vegetarian. Then once they’re roasted, just add ’em to your creamy sauce, stir in al dente linguine and lots of cheese, and dive in.
Marmite Mushroom Carbonara Recipe
Serves : 2 people
Cook Time : 30 minutes
3 garlic cloves
40g cheddar cheese
½ vegetable stock cube
35g grated Italian hard cheese (e.g. Parmesan or Pecorino)
160g mixed mushrooms (we love using oyster and chestnut)
100g crème fraiche
large knob of butter
Step 1: Preheat the oven to 220ºC / 200ºC (Fan) / 425ºF / Gas 7 and boil a kettle.
Step 2: Slice the mushrooms and add them to a large bowl with half the marmite, a drizzle of olive oil and some black pepper and stir to combine.
Step 3: Add the Marmite mushrooms to a baking tray and bake for 10-15 min or until they start to crisp up then remove from the oven.
Step 4: Meanwhile, peel and finely slice the shallots and garlic. Dissolve the ½ vegetable stock cube and the remaining Marmite in 150ml boiled water – this is your Marmite stock and you’ll need to keep this aside for later.
Step 5: Heat a large non-stick pan over a medium heat with a large knob of butter and let it melt.
Want a Marmite recipe that’s vegan? Why not try our Marmite Teriyaki Tofu & Sticky Rice?
Step 6: When the butter has melted, add the sliced shallots with a pinch of salt and cook for 4-5 min or until browned.
Step 7: Whilst the shallots are cooking, cook your linguine in a pot of boiled water (seasoned with a generous pinch of salt) for 8-10 min or until cooked with a bite (al dente). When cooked, drain and keep back some of that starchy pasta water.
Step 8: Once the shallots have browned, add the sliced garlic and cook for another 2 min or until fragrant, then add in the Marmite stock with half the crème fraîche. Stir until you have a smooth sauce.
Step 9: Separate the egg yolks and whites (discarding the whites) and add the yolks to a bowl with the grated Italian hard cheese and remaining crème fraîche and stir to combine.
Step 10: Add the drained linguine and half the Marmite mushrooms to the creamy sauce, then stir through the egg yolk mix. Season with black pepper and add a splash of the starchy pasta water if it looks dry.
Step 11: Grate the cheddar and chop the parsley and chives finely.
Step 12: Serve up the Marmite mushroom carbonara and top with grated cheddar, chopped herbs and the rest of the Marmite mushrooms.
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