Description
Delicious Creamy Mushroom Carbonara – Vegetarian Recipe
Ingredients
Scale
- Mushrooms (Cremini, shiitake, oyster, or button)
- Spaghetti or bucatini pasta
- 3–4 large egg yolks
- 1 whole egg
- Grated Pecorino Romano cheese
- Grated Parmigiano-Reggiano cheese
- Heavy cream
- Freshly minced garlic
- Olive oil
- Unsalted butter
- Salt
- Freshly ground black pepper
- Vegetable broth or mushroom broth (optional for deglazing)
Instructions
- Prep Your Ingredients: Slice your mushrooms, mince your garlic, and grate your cheese. Separate your egg yolks into a medium bowl, adding one whole egg if desired. Add most of your grated cheese (reserving some for garnish) and a generous amount of freshly ground black pepper to the egg mixture. Whisk it lightly with a fork until just combined. Set aside.
- Start the Pasta Water: Bring a large pot of generously salted water to a rolling boil.
- Sauté the Mushrooms: Warm a large skillet or pan over medium-high heat. Add a tablespoon of olive oil and a knob of butter. Once the butter is melted and shimmering, add your sliced mushrooms in a single layer. Cook for 5-7 minutes without stirring much, allowing them to brown nicely. Once they’re golden and have released their moisture, add the minced garlic and cook for another minute until fragrant. If using, add a splash of vegetable broth to deglaze the pan, scraping up any browned bits. Remove the pan from the heat and set aside.
- Cook the Pasta: Add your pasta to the boiling water and cook according to package directions until al dente. Before draining, reserve at least 1 cup of the starchy pasta water.
- Combine for Creaminess: Immediately after draining, add the hot pasta directly to the skillet with the sautéed mushrooms. Return the pan to very low heat or remove it from the heat entirely.
- Create the Sauce: Pour about half of your reserved hot pasta water into the egg and cheese mixture, whisking constantly. Now, pour the tempered egg mixture over the pasta and mushrooms in the skillet.
- Toss and Emulsify: Using tongs, rapidly toss the pasta, mushrooms, and egg mixture. Add the heavy cream now, along with more of the reserved pasta water, a tablespoon at a time, continuing to toss until the sauce reaches your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
- Serve Immediately: Divide the Creamy Mushroom Carbonara among warm bowls, garnish with a sprinkle of the remaining grated cheese and a final crack of fresh black pepper.
Notes
- This dish is best served fresh.
- Use high-quality cheese for better flavor.
- Experiment with different mushrooms for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 200 mg
Keywords: Creamy Mushroom Carbonara Vegetarian