Description
A rich and creamy vegetarian take on the classic Italian carbonara, featuring a medley of sautéed mushrooms tossed with al dente pasta in a luscious egg, cheese, and cream sauce. Perfectly balanced with garlic, Pecorino Romano, and Parmigiano-Reggiano cheeses for a deeply flavorful comfort dish.
Ingredients
Scale
Mushrooms and Aromatics
- 2 cups mixed mushrooms (cremini, shiitake, oyster, or button), sliced
- 2 cloves garlic, freshly minced
Pasta
- 12 oz spaghetti or bucatini pasta
- Salt, for pasta water
- 1 cup reserved pasta water (starchy)
Sauce
- 3-4 large egg yolks
- 1 whole large egg
- 3/4 cup grated Pecorino Romano cheese
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/3 cup heavy cream
Cooking Fats and Seasonings
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt, to taste
- Freshly ground black pepper, generous amount
- Optional: 2 tablespoons vegetable or mushroom broth for deglazing
Instructions
- Prep Your Ingredients: Slice the mushrooms, mince the garlic, and grate both Pecorino Romano and Parmigiano-Reggiano cheeses. Separate 3-4 egg yolks into a medium bowl and add 1 whole egg. Add most of the grated cheese (reserve some for garnish) and a generous amount of freshly ground black pepper. Whisk 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 for cooking the pasta.
- Sauté the Mushrooms: Heat a large skillet over medium-high heat. Add olive oil and butter; once the butter is melted and shimmering, add the sliced mushrooms in a single layer. Cook undisturbed for 5-7 minutes until golden and moisture has evaporated. Add minced garlic and sauté for one additional minute until fragrant. Optionally, deglaze the pan with a splash of vegetable broth, scraping up browned bits. Remove from heat.
- Cook the Pasta: Add the pasta to the boiling water and cook according to package instructions until al dente. Before draining, reserve at least 1 cup of pasta cooking water, then drain the pasta.
- Combine for Creaminess: Immediately transfer the hot pasta into the skillet with sautéed mushrooms. Return the pan to very low heat or remove it 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 gradually while whisking constantly to temper the eggs. Pour this tempered mixture over the pasta and mushrooms in the skillet.
- Toss and Emulsify: Using tongs, rapidly toss the pasta, mushrooms, and egg mixture to combine and gently cook the sauce with residual heat. Add the heavy cream and additional reserved pasta water in small increments, tossing continuously until the sauce achieves a creamy, silky consistency. Adjust seasoning with salt and freshly ground black pepper to taste.
- Serve Immediately: Plate the creamy mushroom carbonara into warm bowls. Garnish with the remaining grated cheese and a final crack of fresh black pepper. Serve right away for optimal texture and flavor.
Notes
- Tempering the eggs with hot pasta water prevents scrambling and creates a smooth sauce.
- Use a mix of mushrooms for a deeper, earthier flavor.
- Reserve some cheese for garnish to enhance presentation and flavor.
- Serve immediately to enjoy the sauce at its creamiest texture.
- Vegetable or mushroom broth is optional but adds a nice depth when deglazing the pan.
