• The delicious Carbonara sauce starts off with the preheating of the air fryer saucepan to 140° for 5 mins. Oil the sides of the saucepan with water.
• Add garlic and air fry at 140°. Add the mushrooms and carbonara sauce, the water, and seasoning, and mix well. Airfry all this at 150° for 18 min.
• Pasta is always best cooked in boiling water as opposed to being done in the air fryer. Boil your pasta in a pot of salted water till soft.
• Pour the sauce into the cooked pasta and add any garnishes that take your fancy such as cheese and chopped parsley. Enjoy with a lovely fresh green salad.
•  Enjoy!

Note:

• A) Non vegetarian option, with egg
• 1. Put some (cooked) spaghetti with carbonara sauce into a plate. Add the egg.
• 2. Cover with aluminium foil (with some holes) to prevent the pasta from drying out.
• 3. Airfry at 180 degrees for 10min.
• (Just for fun, I separated the yolk from the whites – but no problem, you can add the full egg in together.)
• The garlic is optional. It is not usually included in pasta carbonara, but it tastes great so we’ve included it. By the way, “guanciale”, or pork jowl, is traditionally used in this dish, so if you can get it, by all means use it.