Name: Mushroom Carbonara Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 ounces spaghetti; 1/2 cup starchy pasta water (reserved from cooking pasta); salt, for boiling pasta; 2 egg yolks; 1/4 cup Parmesan cheese, plus more for serving; 2 tablespoons fresh parsley, chopped; crushed red pepper flakes, for serving; 2 tablespoons extra virgin olive oil, plus more for drizzling; 8 ounces mushrooms, sliced thin; 4 cloves garlic, minced; salt and pepper, to taste

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Introduction

Mushroom Carbonara is a delicious twist on the classic Italian pasta dish, replacing pancetta with savory mushrooms for a vegetarian-friendly option. Creamy, flavorful, and easy to prepare, this recipe is perfect for a comforting weeknight dinner.

The image shows a close-up of a black pan filled with spaghetti pasta mixed with sliced brown mushrooms, sprinkled with chopped green herbs and red chili flakes. The pasta strands are light yellow and slightly shiny, coated with oil or sauce. There are thin layers of grated white cheese scattered over the top. A metal tong held by a woman's hand lifts a portion of the pasta, revealing the mix of mushrooms and herbs throughout. The background shows a white marbled surface out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp extra virgin olive oil, plus more for drizzling
8 ounces mushrooms, sliced thin
4 cloves garlic, minced
8 ounces spaghetti
1/4 cup Parmesan cheese, plus more for serving
1/2 cup starchy pasta water
2 egg yolks
2 tbsp fresh parsley
Salt and pepper, to taste
Crushed red pepper flakes

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Reserve 1/2 cup of the pasta water before draining the pasta.
Step 2: While the pasta cooks, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the sliced mushrooms and sauté until tender and browned, about 3 minutes. Stir in the minced garlic and cook for another minute, then remove from heat.
Step 3: In a small bowl, whisk together the egg yolks and Parmesan cheese until smooth.
Step 4: Add the drained pasta to the skillet with the mushrooms and garlic. Pour in the egg and cheese mixture along with 1/4 cup of the reserved pasta water. Toss the pasta slowly and continuously to coat it evenly, adding more pasta water if necessary to reach a creamy consistency.
Step 5: Stir in the fresh parsley and season with salt and pepper to taste. Serve immediately with a sprinkle of crushed red pepper flakes, extra Parmesan cheese, and a drizzle of olive oil.

Tips & Variations

Use cremini or shiitake mushrooms for a deeper, earthier flavor.
For a richer sauce, add a splash of heavy cream or a bit more Parmesan cheese.
If you want a non-vegetarian version, add crispy pancetta or bacon pieces along with the mushrooms.
Freshly grated Parmesan makes a big difference in flavor, so avoid pre-grated cheese if possible.

Storage

Store leftover Mushroom Carbonara in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat with a splash of water or broth to loosen the sauce, stirring continuously to avoid scrambling the eggs.

How to Serve

The image shows a close-up of a black pan filled with spaghetti mixed with mushrooms and sprinkled with chopped green herbs, grated cheese, and red pepper flakes. The spaghetti is light golden yellow, tangled in several layers, with the mushrooms scattered evenly, showing their brown, slightly cooked texture. The green herbs add small bright green spots throughout the dish. A pair of metal tongs gently lifts some spaghetti from the pan, highlighting the softness and slight glossiness of the noodles. The background is replaced with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just yolks?

Using whole eggs can make the sauce less creamy and more like scrambled eggs. For the traditional silky texture, it’s best to use only the yolks.

How can I make this recipe vegan?

To make a vegan version, replace the Parmesan cheese with nutritional yeast or a vegan cheese alternative and use a plant-based egg substitute like a silken tofu or cashew cream for the sauce.