Mushroom carbonara

Method

1. Melt the butter with the oil in a frying pan over a medium-high heat, then fry the shallots for 5 minutes until softened and golden. Add the garlic and fry for 30 seconds.
2. Add the sage and mushrooms to the pan, then fry for 3-4 minutes longer until golden and tender.
3. Meanwhile, cook the pasta in boiling salted water for 10-12 minutes until al dente. Drain and return to the saucepan.
4. Quickly mix the beaten eggs into the hot saucepan with the pasta, stirring vigorously to coat all the strands, then add the mushroom and shallot mix along with the grated Grana Padano. Season with lots of black pepper, then serve.