Carbonara-style pasta with mushrooms and spinach

Wipe the mushrooms with a damp dish towel, then slice them. Wash the spinach and drain it.

Fill the saucepan with water, salt it and bring to a boil over high heat.

Drop the penne into the boiling water and cook for the time on the package, about 10 min. Save a small glass of pasta water before draining.

While the pasta cooks, heat the olive oil in the skillet over medium-high heat. Cook the mushrooms 4 min, stirring, with a pinch of salt.

Add the spinach to the skillet and stir 2 min over medium heat until it wilts down. Turn off the heat.

In the mixing bowl, whisk the eggs with the crème fraîche, half of the Parmesan and some pepper.

Drain the pasta and tip it into the skillet with the veggies, off the heat. Mix well.

Pour the egg mixture over the pasta, then put the skillet back over very low heat for 1 to 2 min, stirring constantly, until the sauce coats the spoon (about 70 °C), without boiling. Add a little pasta water if it's too thick.

Taste and adjust the salt and pepper. Divide between two plates and sprinkle with the rest of the Parmesan.