Description
This Delicious Creamy Mushroom Carbonara is a vegetarian twist on the classic Italian pasta. Featuring a luscious sauce made from egg yolks, Pecorino Romano, Parmigiano-Reggiano, and heavy cream, it’s combined with sautéed mushrooms for a rich, savory flavor. Perfect for a comforting yet elegant meal that comes together in about 45 minutes.
Ingredients
Pasta
- Spaghetti or bucatini pasta – 12 oz (340g)
Mushrooms & Aromatics
- Mushrooms (Cremini, shiitake, oyster, or button) – 12 oz (340g), sliced
- Freshly minced garlic – 2 cloves
- Olive oil – 1 tablespoon
- Unsalted butter – 1 tablespoon
- Vegetable broth or mushroom broth (optional) – 2 tablespoons
Sauce
- Large egg yolks – 3 to 4
- Whole egg – 1
- Grated Pecorino Romano cheese – 1/2 cup (50g) plus extra for garnish
- Grated Parmigiano-Reggiano cheese – 1/2 cup (50g) plus extra for garnish
- Heavy cream – 1/3 cup (80ml)
- Salt – to taste
- Freshly ground black pepper – generous amount, plus extra for garnish
Instructions
- Prep Your Ingredients: Slice the mushrooms, mince the garlic, and grate both Pecorino Romano and Parmigiano-Reggiano cheeses. In a medium bowl, separate 3 to 4 egg yolks, add one whole egg, most of the grated cheese (reserving some for garnish), and a good pinch of freshly ground black pepper. Whisk these lightly with a fork until just combined and set aside.
- Start the Pasta Water: Bring a large pot of generously salted water to a rolling boil, preparing for cooking the pasta.
- Sauté the Mushrooms: Heat a large skillet or pan over medium-high heat. Add one tablespoon of olive oil and one tablespoon of unsalted butter. When the butter melts and shimmers, add the sliced mushrooms in a single layer, cooking undisturbed for 5 to 7 minutes until golden brown and moisture has evaporated. Add the minced garlic and cook for an additional minute until fragrant. Optionally, deglaze the pan with a splash (about 2 tablespoons) of vegetable or mushroom broth, scraping up any browned bits. Remove the pan from heat and set aside.
- Cook the Pasta: Add your pasta to the boiling water and cook according to package instructions until al dente. Before draining, reserve at least 1 cup (240ml) of the starchy pasta water.
- Combine for Creaminess: Immediately after draining, transfer the hot pasta to the skillet with the mushrooms. Return the pan to very low heat or remove from heat entirely to prevent scrambling the eggs.
- Create the Sauce: Pour about half of the reserved hot pasta water into the egg and cheese mixture, whisking constantly to temper the eggs. Pour this tempered mixture over the pasta and mushrooms in the skillet.
- Toss and Emulsify: Using tongs, quickly and continuously toss the pasta, mushrooms, and egg mixture to combine evenly and create a creamy sauce. Add the heavy cream and more reserved pasta water, one tablespoon at a time, tossing until the sauce achieves your preferred consistency. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Serve Immediately: Divide the Creamy Mushroom Carbonara into warm bowls and garnish each serving with a sprinkle of the remaining grated cheese and a fresh crack of black pepper. Serve hot for best flavor and texture.
Notes
- Use a mix of mushrooms such as cremini, shiitake, oyster, or button for more complex flavor.
- Tempering the eggs with hot pasta water prevents the eggs from scrambling.
- Reserve pasta water is key to achieving the perfect creamy sauce consistency.
- Heavy cream adds richness; omit or reduce for a lighter version.
- Serve immediately as the sauce thickens and clumps upon standing.
- To keep it vegetarian, avoid adding pancetta or bacon.
