Description
This delicious Creamy Mushroom Carbonara is a vegetarian twist on the classic Italian pasta. Combining a rich sauce made with egg yolks, Pecorino Romano, Parmigiano-Reggiano, and a touch of heavy cream with perfectly sautéed mushrooms, this dish delivers a comforting, flavorful, and creamy experience. Ready in 45 minutes and perfect for a satisfying dinner for four.
Ingredients
Scale
Mushrooms and Aromatics
- 8 oz mixed mushrooms (Cremini, shiitake, oyster, or button), sliced
- 2 cloves garlic, freshly minced
- 1 tbsp olive oil
- 1 tbsp unsalted butter
Pasta
- 12 oz spaghetti or bucatini pasta
- Salt, for pasta water
Sauce
- 3-4 large egg yolks
- 1 whole large egg
- 1 cup grated Pecorino Romano cheese, divided
- 1/2 cup grated Parmigiano-Reggiano cheese, divided
- 1/4 cup heavy cream
- Freshly ground black pepper, to taste
- Salt, to taste
- Optional: 1/4 cup vegetable broth 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 the egg yolks into a medium bowl and add one whole egg. Add most of the grated cheese (reserve some for garnish) and a generous amount of freshly ground black pepper. Whisk lightly until just combined and set aside.
- Start the Pasta Water: Bring a large pot of generously salted water to a rolling boil to cook the pasta.
- Sauté the Mushrooms: Heat a large skillet or pan over medium-high heat. Add olive oil and butter, allowing the butter to melt and shimmer. Add mushroom slices in a single layer and cook 5-7 minutes without stirring too often, allowing them to brown. Add minced garlic and cook for another minute until fragrant. Optionally deglaze with vegetable or mushroom broth, scraping up browned bits. Remove pan from heat and set aside.
- Cook the Pasta: Add pasta to boiling water and cook according to package instructions until al dente. Reserve at least 1 cup of pasta cooking water before draining.
- Combine for Creaminess: Immediately add the hot drained pasta into the skillet with the sautéed mushrooms. Return pan to very low heat or remove from heat completely.
- Create the Sauce: Pour about half of the reserved hot pasta water into the egg and cheese mixture, whisking constantly to temper. Pour this 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, then add more pasta water a tablespoon at a time, continuing to toss until the sauce is smooth and creamy. Adjust seasoning with salt and freshly ground pepper to taste.
- Serve Immediately: Divide the creamy mushroom carbonara among warm bowls. Garnish with the remaining grated cheese and an extra crack of fresh black pepper. Serve hot.
Notes
- Use a mixture of mushrooms to add depth of flavor and texture.
- Tempering the egg mixture with hot pasta water prevents scrambling and helps create a silky sauce.
- Reserve pasta water to adjust sauce consistency perfectly.
- Serve immediately as the sauce thickens as it cools.
- For a dairy-free version, substitute cream with a plant-based alternative and use vegan cheese.
