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
Scale
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.
