Shiitake Pappardelle Carbonara with Truffle, Rocket and Pine Nut Salad

Steps

1. Bring a large pot of salted water to the boil. Finely dice brown onion; thinly slice mushrooms; chop thyme leaves.
2. Heat a drizzle of oil in a large fry-pan on mediumhigh heat and cook onion and mushrooms for about 5 minutes, until tender and browned. Add thyme, garlic and salt and cook a further 1-2 minutes, until fragrant.
3. Add wine/first measure of stock and cook for about 1 minute, until nearly evaporated. Reduce heat to medium, add cream and second measure of stock and bring to a simmer. Simmer for 5-7 minutes, until thickened. While sauce simmers, cook pasta in pot of salted water for 2-3 minutes, until tender with a slight bite.
4. Reserve ½ cup pasta water, then drain pasta well and toss with a little oil to prevent sticking. Thinly slice spring onions. Once sauce has reduced, remove from heat and stir through spring onions, egg yolks and first measure of Parmesan. Season to taste with truffle salt and cracked pepper.
5. While pasta cooks, whisk second measure of truffle salt, olive oil and vinegar in a large bowl. Halve cherry tomatoes and add to bowl with rocket, second measure of Parmesan and pine nuts, toss to combine and season to taste with cracked pepper.
6. To serve, divide pappardelle between bowls, spoon over carbonara sauce and top with salad.