Mackerel and Mushroom Carbonara
1 8 oz clamshell Smallhold oyster mushrooms, pulled into bite size pieces
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
Sea salt and black pepper to season
3 cups dried calamarata pasta, or another small pasta shape
2 eggs, and 2 egg yolks
½ cup finely grated parmesan
1 tin Fishwife smoked mackerel, flaked into bite sized pieces
Fresh thyme to garnish
Preheat your oven to 425°F. Line a sheet tray with parchment paper.
Add the pulled mushrooms, olive oil, garlic powder and smoked paprika to a bowl and toss well to combine. Spread the mushrooms out evenly onto the sheet tray. Roast for 15-20 minutes, until they are deeply golden and crispy. Remove from the oven and season with a generous pinch of salt.
Bring a large pot of water to a boil. When boiling, season generously with salt. Add the pasta and cook according to the package instructions until it’s al dente.
While the pasta is cooking, combine the whole eggs, egg yolks, parmesan and a generous pinch of black pepper in a small bowl. Whisk thoroughly to combine. Place a stainless steel frying pan over the lowest possible heat. Add the cooked mushrooms and the flaked mackerel. Using a spider skimmer, transfer the cooked pasta to the pan. Give everything a quick toss to combine, then pour over the egg and parmesan mixture. Using a wooden spoon, voraciously stir to help the pasta release enough starch to bind with the sauce. Each piece of pasta should be slick and well lubricated, but shouldn’t be drowning in an eggy puddle of sauce. Serve garnished with a few fresh thyme leaves.