Description
This Creamy Mushroom Carbonara is a delectable vegetarian twist on the classic Italian pasta dish. Featuring a medley of sautéed mushrooms and a luxurious sauce made from eggs, Pecorino Romano, Parmigiano-Reggiano, and heavy cream, this recipe delivers rich flavors and a silky texture. Perfect for a comforting meal, it balances the earthiness of mushrooms with creamy, cheesy goodness all tossed with perfectly cooked spaghetti or bucatini.
Ingredients
Scale
Mushroom and Sauce Ingredients
- 8 oz mixed mushrooms (Cremini, shiitake, oyster, or button), sliced
- 3-4 large egg yolks
- 1 whole large egg
- ½ cup grated Pecorino Romano cheese, divided
- ½ cup grated Parmigiano-Reggiano cheese, divided
- ¼ cup heavy cream
- 2 cloves garlic, freshly minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup vegetable broth or mushroom broth (optional, for deglazing)
Pasta
- 12 oz spaghetti or bucatini pasta
Instructions
- Prep Your Ingredients: Slice the mushrooms evenly, mince the garlic finely, and grate both Pecorino Romano and Parmigiano-Reggiano cheeses. In a medium bowl, separate the egg yolks, add the whole egg, most of the grated cheeses (reserve some for garnish), and plenty of freshly ground black pepper. Whisk until combined and set aside.
- Start the Pasta Water: Bring a large pot of water to a rolling boil and salt it generously to season the pasta as it cooks.
- Sauté the Mushrooms: Heat a large skillet over medium-high heat. Add olive oil and butter. Once the butter melts and shimmers, add mushrooms in a single layer to allow them to brown without overcrowding. Cook for 5-7 minutes without stirring much so they develop a golden crust. Add the minced garlic and cook for another minute until fragrant. Optionally, splash in vegetable or mushroom broth to deglaze the pan, scraping up any browned bits. Remove skillet from heat.
- Cook the Pasta: Add pasta to the boiling water and cook until al dente according to package instructions. Before draining, reserve at least 1 cup of the starchy pasta cooking water.
- Combine for Creaminess: Drain the pasta and immediately transfer it to the skillet with the sautéed mushrooms. Place the pan back on very low heat or off the heat to avoid scrambling the eggs in the next step.
- Create the Sauce: Pour about half a cup of the hot reserved pasta water into the egg and cheese mixture while whisking constantly to temper it. Then pour this tempered egg mixture over the pasta and mushrooms in the skillet.
- Toss and Emulsify: Using tongs, toss the pasta rapidly with the egg mixture and mushrooms. Add the heavy cream and additional reserved pasta water one tablespoon at a time, continuing to toss until you reach a smooth and creamy sauce consistency. Season with salt and fresh black pepper to taste.
- Serve Immediately: Divide the creamy mushroom carbonara into warm bowls. Garnish with the remaining grated cheese and a final crack of freshly ground black pepper. Serve without delay to enjoy the sauce’s silky texture.
Notes
- Using a mix of mushroom varieties adds depth and earthy flavor to the dish.
- Tempering the eggs with hot pasta water prevents them from curdling and creates a smooth sauce.
- Reserve pasta water carefully as it helps emulsify the sauce and adjust its consistency.
- This dish is best served immediately as the creamy sauce thickens and sets upon standing.
- You can substitute heavy cream with half-and-half for a lighter option, but it may slightly affect richness.
