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Mushroom Carbonara Recipe

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★★★★★

4.8 from 62 reviews

This Mushroom Carbonara is a creamy, comforting pasta dish that swaps traditional pancetta for sautéed mushrooms, delivering rich umami flavor perfect for a vegetarian twist on a classic Italian favorite. The silky sauce is made by combining egg yolks, Parmesan, and reserved starchy pasta water to coat al dente spaghetti with a luscious finish.

Ingredients

Scale

Pasta

  • 8 ounces spaghetti
  • 1/2 cup starchy pasta water (reserved from cooking pasta)
  • salt, for boiling pasta

Sauce & Toppings

  • 2 egg yolks
  • 1/4 cup Parmesan cheese, plus more for serving
  • 2 tablespoons fresh parsley, chopped
  • crushed red pepper flakes, for serving

Sautéed Mushrooms

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 8 ounces mushrooms, sliced thin
  • 4 cloves garlic, minced
  • salt and pepper, to taste

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions, typically about 8-10 minutes. Reserve 1/2 cup of the starchy pasta water before draining the pasta.
  2. Sauté Mushrooms and Garlic: While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a medium saucepan over medium heat. Add the sliced mushrooms and sauté until they become tender and browned, about 3 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant. Remove the pan from the heat.
  3. Prepare Egg-Parmesan Mixture: In a small bowl, whisk together the egg yolks and 1/4 cup grated Parmesan cheese until smooth and well combined. This mixture will create the creamy sauce when combined with the pasta and hot ingredients.
  4. Combine Pasta and Sauce: Add the drained spaghetti directly to the skillet with the sautéed mushrooms and garlic. Pour the egg and cheese mixture over the pasta and add 1/4 cup of the reserved pasta water. Using tongs or a fork, slowly toss and stir the pasta continuously to ensure the hot pasta gently cooks the egg yolks, forming a silky, creamy coating. If the sauce seems too thick, add more reserved pasta water a little at a time until desired consistency is reached.
  5. Add Final Seasoning and Serve: Stir in the fresh parsley and season with salt and freshly cracked black pepper to taste. Divide the pasta among serving bowls. Top each bowl with a sprinkle of crushed red pepper flakes, extra Parmesan cheese, and a light drizzle of olive oil for added richness and flavor. Serve immediately for the best texture and taste.

Notes

  • Be sure to reserve some pasta water before draining; it’s crucial for creating the creamy carbonara sauce.
  • Use fresh eggs and make sure to toss quickly after adding to hot pasta to avoid scrambling the eggs.
  • You can use any mushroom variety you prefer, such as cremini or shiitake, for different flavor profiles.
  • Adjust the crushed red pepper flakes to control the spice level to your liking.
  • Serve immediately—carbonara is best enjoyed fresh as the sauce thickens upon standing.

Keywords: Mushroom Carbonara, vegetarian carbonara, pasta recipe, creamy mushroom pasta, Italian pasta dish

Find it online: https://cheframi.com/mushroom-carbonara-recipe/