If you’re craving a comforting, luscious pasta dish that feels indulgent yet entirely meat-free, then you’re going to adore this Creamy Vegetarian Mushroom Carbonara Recipe. It beautifully captures the classic carbonara’s silky, rich texture but swaps in a medley of earthy mushrooms for a hearty twist. Each bite offers a perfect balance of savory flavors, creamy sauce, and tender pasta, making it a crowd-pleaser any night of the week. Whether you’re entertaining friends or simply treating yourself to a special meal, this recipe will quickly become a beloved staple.
Ingredients You’ll Need
This Creamy Vegetarian Mushroom Carbonara Recipe boasts simplicity in its ingredients, each chosen for the essential role it plays in crafting the dish’s decadently smooth sauce, rich flavor, and inviting texture. From the mushrooms that add umami depth to the cheeses that bring that unmistakable tangy sharpness, these ingredients are all stars in their own right.
- Mushrooms (Cremini, shiitake, oyster, or button): Choose a mix for fantastic texture and flavor complexity.
- Spaghetti or bucatini pasta: Buon appetito starts with perfectly al dente noodles.
- 3-4 large egg yolks: Key for that silky, creamy carbonara sauce base.
- 1 whole egg: Adds richness and helps emulsify the sauce smoothly.
- Grated Pecorino Romano cheese: Sharp and salty, it brings authentic Italian flair.
- Grated Parmigiano-Reggiano cheese: Adds nuttiness and depth of flavor.
- Heavy cream: Amplifies creaminess for a luscious mouthfeel.
- Freshly minced garlic: A fragrant boost that complements the earthiness of mushrooms.
- Olive oil: For that subtle fruity richness when sautéing mushrooms.
- Unsalted butter: Provides a velvety finish and helps brown mushrooms beautifully.
- Salt: Enhances every flavor without overwhelming.
- Freshly ground black pepper: Adds just the right kick and aroma.
- Vegetable broth or mushroom broth (optional): Perfect for deglazing, adding an extra layer of umami.
How to Make Creamy Vegetarian Mushroom Carbonara Recipe
Step 1: Prep Your Ingredients
Start by slicing your mushrooms thinly to ensure they cook evenly and soak up all those buttery, garlicky flavors. Mince your garlic finely so it releases a delicate aroma without overpowering the dish. Don’t forget to grate your cheeses fresh for the best melt and flavor. Separate the egg yolks into a bowl – adding one whole egg will add an extra boost of creaminess and body. To the eggs, add most of your grated cheese and a generous amount of freshly ground black pepper, whisking gently until everything is just combined. This mixture is the heart of your sauce.
Step 2: Boil the Pasta Water
Bring a large pot of water to a rolling boil and salt it generously – this is your chance to flavor the pasta inside and out. The water should taste like the sea, which helps season the noodle strands beautifully.
Step 3: Sauté the Mushrooms
Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is shimmering, add the mushrooms in a single layer, allowing them to brown undisturbed for about 5 to 7 minutes – this step brings out their sweet caramelized notes. Toss in the minced garlic and let it cook for an additional minute, just until fragrant. Deglaze the pan with a splash of vegetable or mushroom broth if you like, scraping up those savory browned bits that build intense flavor complexity. Remove from heat and set aside.
Step 4: Cook the Pasta to Al Dente
Drop your chosen pasta into the boiling water and cook according to package instructions until just tender but still firm to the bite. Before draining, scoop out at least one cup of the starchy pasta water which will help you create the perfect sauce consistency later.
Step 5: Combine Pasta with Mushrooms
Drain the pasta promptly and add it directly to the skillet with the sautéed mushrooms. Keep the heat very low or remove the pan from the heat entirely to prevent scrambling the eggs in the next step.
Step 6: Temper the Egg Mixture
Take about half a cup of your reserved hot pasta water and slowly whisk it into the egg and cheese mixture, raising its temperature gently without cooking it. This step is crucial to form that creamy, silky sauce without any lumps.
Step 7: Toss to Create the Sauce
Pour the tempered egg mixture over the pasta and mushrooms, then toss vigorously with tongs to coat every strand and slice perfectly. Stir in the heavy cream and add more reserved pasta water one tablespoon at a time, tossing constantly until your sauce reaches the ideal creamy consistency. Taste and adjust with salt and pepper to your liking.
Step 8: Serve Immediately
Divide the pasta among warm bowls, sprinkling with the reserved cheese and a fresh crack of black pepper. Serve straight away to enjoy that dreamy, creamy texture at its best.
How to Serve Creamy Vegetarian Mushroom Carbonara Recipe
Garnishes
Simple yet thoughtful garnishing elevates your dish. Freshly chopped parsley or a sprinkle of extra Pecorino Romano adds a vibrant color contrast and a fresh herbal note. A drizzle of high-quality olive oil can also bring an added layer of richness that shines through the creaminess.
Side Dishes
Pair this pasta with a crisp mixed green salad tossed in a tangy vinaigrette to balance the richness of the carbonara. Garlic bread or toasted focaccia are perfect companions, great for sopping up any leftover sauce, making every bite priceless.
Creative Ways to Present
For a fun twist, serve the pasta in individual shallow pasta bowls topped with edible flowers for a pop of color and elegance. Or arrange sautéed mushroom slices artfully on top to highlight their rustic charm. You can also add a small bowl of extra cheese and freshly ground black pepper on the side for guests to customize their plates.
Make Ahead and Storage
Storing Leftovers
This carbonara tastes best fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The sauce may thicken — just add a splash of warm vegetable broth or cream when reheating to restore that luscious texture.
Freezing
Because of the egg content in the sauce, freezing is not recommended as it can cause the texture to separate and become grainy upon thawing. Instead, enjoy this dish freshly made or reheated gently.
Reheating
Reheat leftovers slowly on the stovetop over low heat, stirring constantly and adding a little cream or broth to loosen the sauce. Avoid using a microwave as it can overcook the eggs and dry out the pasta.
FAQs
Can I use any type of mushroom for this recipe?
Absolutely! While cremini, shiitake, oyster, and button mushrooms are excellent choices for their texture and flavor, feel free to mix and match according to what you have or prefer. Just slice them evenly for even cooking.
Is there a substitute for heavy cream in this recipe?
You can substitute heavy cream with a combination of milk and a tablespoon of butter to mimic the richness, but keep in mind the sauce might be slightly less creamy. Coconut cream works as a dairy-free alternative but will alter the flavor profile.
Can I make this recipe vegan?
To make a vegan version, you’d need to swap the eggs and cheeses for vegan alternatives, like cashew cream and nutritional yeast. However, it won’t have the exact same creamy texture and flavor, though it can still be delicious!
Why do I need to temper the egg mixture?
Tempering slowly raises the temperature of the eggs to prevent them from scrambling when mixed with hot pasta. It helps create that smooth, silky sauce that coats every bite beautifully.
Can I use gluten-free pasta for this recipe?
Yes! Gluten-free pasta works just as well, just be sure to cook it according to package instructions as cook times vary. The sauce will cling nicely to gluten-free varieties too.
Final Thoughts
This Creamy Vegetarian Mushroom Carbonara Recipe is a stellar option for anyone seeking a rich and satisfying meatless pasta dish. Its perfect harmony of savory mushrooms, creamy sauce, and sharp cheese never fails to impress. Don’t hesitate to try it out and watch how quickly it becomes a favorite comfort food in your kitchen!
Print
Creamy Vegetarian Mushroom Carbonara Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This delicious and creamy mushroom carbonara is a vegetarian twist on the classic Italian pasta dish. Featuring a medley of sautéed mushrooms, a rich egg and cheese sauce, and a hint of garlic, this recipe combines hearty flavors with a smooth, luscious texture. Perfect for a comforting weeknight dinner, it uses simple ingredients to create a satisfying and elegant meal in just 45 minutes.
Ingredients
Mushroom Carbonara
- 8 oz mixed mushrooms (cremini, shiitake, oyster, or button), sliced
- 12 oz spaghetti or bucatini pasta
- 3–4 large egg yolks
- 1 whole large egg
- 3/4 cup grated Pecorino Romano cheese
- 1/4 cup grated Parmigiano-Reggiano cheese, plus extra for garnish
- 1/4 cup heavy cream
- 2 cloves garlic, freshly minced
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Salt, to taste
- Freshly ground black pepper, generous amount
- 1/4 cup vegetable broth or mushroom broth (optional, for deglazing)
Instructions
- Prep Your Ingredients: Slice the mushrooms and mince the garlic. Grate both cheeses separately. In a medium bowl, separate the egg yolks and add one whole egg. Add most of the grated cheeses (reserve some for garnish) along with a generous amount of freshly ground black pepper. Whisk gently until just combined and set aside.
- Start the Pasta Water: Bring a large pot filled generously with salted water to a rolling boil, ready for cooking the pasta.
- Sauté the Mushrooms: Heat a large skillet or pan over medium-high heat. Add olive oil and butter, letting the butter melt completely and become shimmering. Spread the sliced mushrooms in the pan in a single layer and cook without stirring much for 5-7 minutes, allowing them to brown and release their moisture. Add minced garlic and cook for an additional minute until fragrant. Optionally, add a splash of vegetable or mushroom broth to deglaze the pan, scraping up browned bits. Remove from heat and set aside.
- Cook the Pasta: Add the pasta to the boiling salted water and cook until al dente according to package instructions. Before draining, reserve at least 1 cup of the starchy pasta water.
- Combine for Creaminess: After draining, immediately transfer the hot pasta into the skillet with the sautéed mushrooms. Either return the pan to very low heat or keep it off the heat.
- Create the Sauce: Slowly pour about half of the reserved hot pasta water into the egg and cheese mixture, whisking constantly to temper the eggs. Pour this tempered egg mixture over the pasta and mushrooms in the skillet.
- Toss and Emulsify: Use tongs to rapidly toss the pasta, mushrooms, and sauce together. Add the heavy cream and then more pasta water, a tablespoon at a time, tossing continuously until the sauce thickens to your desired creamy consistency. Taste and adjust seasoning with salt and pepper as needed.
- Serve Immediately: Divide the creamy mushroom carbonara into warm bowls. Garnish with the remaining grated cheese and a final crack of fresh black pepper. Serve promptly for the best texture and flavor.
Notes
- Tempering the egg mixture with hot pasta water prevents the eggs from scrambling when mixed with the pasta.
- Feel free to use a mix of your favorite mushrooms to add depth of flavor.
- If you prefer, substitute heavy cream with a lighter dairy option, keeping in mind it may alter the sauce richness.
- Reserve plenty of pasta water to adjust the sauce consistency perfectly.
- This recipe is vegetarian but not vegan due to the use of eggs and cheese.
