Description
This Delicious Creamy Mushroom Carbonara is a decadent and vegetarian twist on the classic Italian pasta dish. Featuring sautéed mixed mushrooms, a luscious egg and cheese sauce tempered with reserved pasta water, and enriched with heavy cream, this recipe delivers a rich, velvety texture and deep umami flavors. Perfect for a comforting dinner that impresses without meat, it combines tradition with creamy indulgence.
Ingredients
Scale
Mushroom and Garlic
- 8 oz mixed mushrooms (Cremini, shiitake, oyster, or button), sliced
- 2 cloves garlic, freshly minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Optional: 2 tablespoons vegetable broth or mushroom broth (for deglazing)
Pasta
- 12 oz spaghetti or bucatini pasta
- Salt, for pasta water (generous amount)
Sauce
- 3-4 large egg yolks
- 1 whole large egg
- 3/4 cup grated Pecorino Romano cheese (divided, reserve some for garnish)
- 1/4 cup grated Parmigiano-Reggiano cheese (divided, reserve some for garnish)
- 1/2 cup heavy cream
- Freshly ground black pepper, to taste
- Salt, to taste
Instructions
- Prep Your Ingredients: Slice the mushrooms thinly, mince the garlic cloves, and grate the cheeses. In a medium bowl, separate and combine 3-4 large egg yolks and 1 whole egg. Add the majority of the grated Pecorino Romano and Parmigiano-Reggiano cheeses to the egg mixture, reserving some cheese for garnish. Season generously with freshly ground black pepper. Whisk lightly until just combined and set aside.
- Start the Pasta Water: Bring a large pot of water to a rolling boil and generously salt it to ensure the pasta is well-seasoned during cooking.
- Sauté the Mushrooms: Heat a large skillet or pan over medium-high heat. Add olive oil and unsalted butter; once the butter is melted and shimmering, add the sliced mushrooms in a single layer. Cook without stirring for 5-7 minutes until mushrooms brown nicely and release their moisture. Add minced garlic and cook for another minute until fragrant. Optionally, splash vegetable or mushroom broth to deglaze the pan, scraping up browned bits for extra flavor. Remove pan from heat and set aside.
- Cook the Pasta: Add pasta to boiling salted water and cook according to package instructions until al dente. Before draining, reserve at least 1 cup of the starchy pasta cooking water.
- Combine for Creaminess: Immediately after draining, transfer hot pasta directly to the skillet with sautéed mushrooms. Place the pan on very low heat or remove from heat to avoid scrambling the eggs.
- Create the Sauce: Pour about half a cup of reserved hot pasta water into the egg and cheese mixture, whisking constantly to temper the eggs gently and prevent curdling. Then pour this tempered egg 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 create a creamy sauce. Add heavy cream, then slowly add more reserved pasta water, a tablespoon at a time, continuing to toss until the desired sauce consistency is achieved. Taste and adjust seasoning with salt and freshly ground black pepper.
- Serve Immediately: Divide the creamy mushroom carbonara among warm bowls. Garnish with the remaining grated Pecorino Romano and Parmigiano-Reggiano cheeses, and finish with another crack of fresh black pepper for an inviting presentation.
Notes
- Tempering the eggs with pasta water before adding to the skillet is crucial to avoid scrambled eggs and ensure a smooth sauce.
- Use a mix of mushrooms for deeper flavor and texture variation.
- Reserve some pasta water to adjust sauce consistency gradually as needed.
- Serve immediately as the sauce thickens and can dry out if left standing.
- For a lighter option, reduce heavy cream or omit entirely but it will affect richness.
- This recipe is suitable for a vegetarian diet but not vegan due to eggs and dairy.
