Mushroom Carbonara

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Mushroom carbonara is a tasty twist on the classic Italian pasta dish. It swaps the usual bacon for earthy mushrooms, creating a veggie-friendly meal that’s just as rich and creamy. You can whip up this delicious dinner in about 30 minutes, making it perfect for busy weeknights.

This recipe combines spaghetti, mushrooms, eggs, and cheese to make a silky sauce that coats every strand of pasta. It’s an easy way to fancy up your usual pasta night without much extra work. Give it a try and you might find your new favorite comfort food!

Exact Ingredients List

Here’s what you’ll need to make this tasty mushroom carbonara:

• 8 oz spaghetti or linguine
• 8 oz cremini or button mushrooms, sliced
• 4 oz pancetta or bacon, diced
• 3 large egg yolks
• 1 whole egg
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Pecorino Romano cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish

You’ll also need to reserve 1/4 cup of pasta cooking water. This helps create a smooth, creamy sauce.

Remember to adjust the amounts if you want to make more or less servings. The recipe as written makes enough for 4 people.

Instructions

Start by boiling salted water in a large pot. Cook your pasta until al dente, about 8-10 minutes. Save 1/4 cup of pasta water before draining.

While the pasta cooks, heat olive oil in a skillet. Fry the pancetta until crispy, then set aside.

In the same pan, cook your sliced mushrooms until golden. Add garlic and cook briefly. Season with salt and pepper.

Whisk egg yolks, whole egg, and cheeses in a bowl. Add a spoonful of hot pasta water to temper the eggs.

Toss the cooked pasta with the mushrooms in the skillet. Remove from heat. Pour in the egg mixture, stirring quickly to coat the pasta evenly.

Add reserved pasta water as needed for a creamy sauce. Mix in most of the crispy pancetta.

Serve your mushroom carbonara in bowls. Top with remaining pancetta and fresh parsley. Enjoy your delicious meal!

Possible Substitutes List & Recipe Variations

You can easily change up this mushroom carbonara recipe to suit your tastes or what’s in your kitchen. Here are some ideas:

Pasta options:

• Spaghetti squash (for a low-carb version)
• Penne or rigatoni
• Whole wheat pasta

Mushroom swaps:

• Shiitake for a more intense flavor
• Oyster mushrooms for a delicate taste
• Mixed wild mushrooms for variety

No pancetta? Try these:

• Prosciutto
• Regular bacon
• Smoked tofu (for a vegetarian version)

Cheese alternatives:

• All Parmesan if you can’t find Pecorino
• Grana Padano for a milder flavor

Add some veggies:

• Peas for a pop of color
• Spinach for extra nutrients
• Roasted cherry tomatoes for sweetness

Spice it up:

• Red pepper flakes for heat
• Fresh herbs like thyme or basil

You can make this dish vegetarian by skipping the pancetta and using more mushrooms. For a vegan version, use plant-based cheese and a flax egg instead of regular eggs.

Tips, Tricks & Storing

Make sure your pasta is al dente. It will continue cooking slightly when mixed with the hot sauce.

Don’t skip tempering the eggs. This step prevents them from scrambling when added to the hot pasta.

Use high-quality cheeses for the best flavor. Freshly grated cheese melts better than pre-packaged.

To store leftovers, let the pasta cool completely. Put it in an airtight container and refrigerate for up to 3 days.

When reheating, add a splash of water or milk to loosen the sauce. Warm gently on the stove or in short bursts in the microwave.

For a vegetarian version, skip the pancetta and use extra mushrooms. Add a pinch of smoked paprika for a similar flavor.

If you like extra creamy carbonara, stir in a tablespoon of butter at the end.

Try different mushroom varieties like shiitake or oyster for unique flavors.