Mushroom Carbonara Recipe
Mushroom carbonara is a delicious vegetarian alternative to the classic spaghetti carbonara.
- Serves: 2 persons
- ½pound spaghetti
- 1pound baby bella mushrooms
- 1teaspoon salt, plus more for pasta water
- 2tablespoons unsalted butter
- 3cloves garlic, minced
- ⅓cup grated Pecorino-Romano cheese
- 2egg yolks
- Freshly ground black pepper, to taste
Step 1Gather your ingredients.
Step 2Bring a large pot of water to a boul, then add a generous amount of salt. Add the pasta and cook until it is al dente. Reserve 1 cup of the pasta water, then drain the pasta.
Step 3Meanwhile, cut the baby bella mushrooms into bacon lardon-sized pieces. Toss the mushrooms with salt.
Step 4Heat a large saute pan over high. Add the butter and cook until melted. Add the mushrooms in one even layer. Cook over high heat, without disturbing, until they are golden brown on the bottom, about 3 to 5 minutes. Stir the mushrooms and continue to cook until golden brown all over.
Step 5Once they are browned, add the garlic and reduce the heat to low. Saute for 1 more minute or until fragrant.
Step 6Whisk together the Pecorino Romano and egg yolks in a small bowl. Stir in a few cracks of ground black pepper
Step 7Add the pasta to the pan with mushrooms and toss to combine. Turn off the heat.
Step 8Add the egg mixture to the pasta and toss.
Step 9Slowly toss in the 1/4 cup hot pasta water at a time. Toss the pasta as you are adding the water until it all comes together as a sauce coating the pasta. You will use about 1/2 cup, but maybe more depending on your sauce preference. (Make sure the water is hot when you add it. You can microwave it if it has cooled down too much.)
Step 10Serve immediately with more grated cheese, if desired. Enjoy!