Indulge in the ultimate comfort food with this mushroom carbonara! I’ve always been a fan of traditional carbonara, but I wanted to put my own spin on it.
The combination of the silky, egg-based sauce, the salty pancetta, and the tender mushrooms is simply irresistible.
It’s a dish that feels indulgent and special, yet it’s surprisingly easy to make.
Trust me, once you try this, it’ll become a regular in your dinner rotation!
Why You’ll Love This Mushroom Carbonara
Quick and Easy: Transform simple ingredients into a restaurant-quality meal in just 30 minutes. It’s an easy yet gourmet experience.
Crowd-Pleaser: It’s easily adaptable to various dietary preferences. Swap pancetta for smoked tofu for a vegetarian version, or use gluten-free pasta.
Smooth Yet Crispy Texture: Experience a delightful contrast of textures, from the silky smooth egg-based sauce to the tender pasta, meaty mushrooms, and crispy pancetta bits.
Taste Sensation: The harmony of salty pancetta, umami-rich mushrooms, and creamy egg-based sauce delivers a satisfying taste.
Ingredients
- Spaghetti or Linguine Pasta: Long, slender noodles catch the creamy sauce.
- Mushrooms: Get earthy, umami-packed cremini or button mushrooms.
- Pancetta or Bacon: Salty, crispy pork adds richness and depth of flavor.
- Egg Yolks + Whole Egg: The key to luxurious, velvety carbonara sauce. They’re whisked with cheese and pepper.
- Parmesan Cheese: It’s grated into the sauce for a punch of savory flavor.
- Pecorino Romano Cheese: Tangy, sharp Italian sheep’s milk cheese complements the Parmesan perfectly.
- Garlic: It’s minced and sautéed to infuse the mushrooms with garlicky goodness.
- Olive Oil: For sautéing the pancetta and mushrooms.
- Salt and Pepper: Salt boosts the flavor, and freshly ground black pepper gives it a kick.
- Chopped Fresh Parsley: It’s sprinkled on top for a pop of color.
How to Make Mushroom Carbonara
This dish feels so gourmet, but it’s such a simple recipe.
1. Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Reserve 1/4 cup of the pasta cooking water before draining.
2. Crisp the pancetta. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crisp, about 5 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate, leaving a small amount of pancetta in the pan.
3. Cook the mushrooms. Add the sliced mushrooms to the same skillet with the pancetta fat. Sauté until golden brown and tender, about 5-7 minutes. Add the minced garlic and cook until fragrant, about 1 minute more. Season with salt and pepper to taste.
4. Prepare the egg mixture. In a small bowl, whisk together the egg yolks, whole egg, grated Parmesan, grated Pecorino Romano, and a generous amount of black pepper.
5. Temper the eggs. Slowly whisk a small amount of the reserved hot pasta water (about 1 tablespoon) into the egg mixture to temper the eggs and prevent them from scrambling later.
6. Combine the pasta and sauce. Add the cooked pasta to the skillet with the mushrooms. Remove from heat. Pour in the tempered egg mixture and quickly toss the pasta until it is evenly coated, and the sauce becomes creamy. Add the reserved pasta water a little at a time as needed to thin the sauce.
7. Add the pancetta. Stir most of the crispy pancetta into the pasta, reserving a small amount for topping.
8. Serve and garnish. Divide the mushroom carbonara between serving bowls. Top with the reserved pancetta, extra grated Parmesan cheese, freshly ground black pepper, and a sprinkle of chopped parsley. Serve immediately and enjoy!
Tips for the Best Mushroom Carbonara
Follow these tips to become a carbonara pro!
- Quality is a must. Use high-quality ingredients like farm-fresh eggs and authentic, aged Parmesan and Pecorino Romano cheeses for the best flavor.
- Pick the right mushrooms. Choose mushrooms with a meaty texture. I like cremini, button, shiitake, or porcini for added depth and umami flavor.
- Choose your consistency. Use reserved pasta water to adjust the consistency of the sauce to your liking.
- Don’t skimp on the seasoning. Season generously with freshly ground black pepper to enhance the flavor.
- Skip the meat. For a vegetarian version, skip the pancetta or bacon and use additional mushrooms or other vegetarian alternatives.
- Choose your favorite cheese. Use other hard cheeses like Grana Padano or Asiago if Parmesan and Pecorino Romano are not available.
- Serve it in style. Serve with a side of garlic bread, a simple green salad, or roasted vegetables like asparagus or Brussels sprouts to complement its rich and creamy texture.
How to Store
If you have leftovers, you’ll want to keep them fresh to enjoy again.
To Store: Place the cooled pasta in an air-tight container and refrigerate for up to 3-4 days. Avoid storing for longer periods as the quality of the pasta and sauce may deteriorate. Freezing this recipe is not recommended, as the consistency will change.
To Reheat: Warm in a skillet over medium-low heat. Stir gently and add a splash of water or milk to revive the sauce. You can also microwave in 30-second intervals, stirring between each, until heated through.
Mushroom Carbonara
4
servings10
minutes20
minutes300
kcalMushroom carbonara is a flavorful take on an Italian classic! With earthy mushrooms, pancetta, Parmesan, Romano, and spaghetti, it’s a true delight.
Ingredients
8 oz spaghetti or linguine pasta
8 oz mushrooms (cremini or button), sliced
4 oz pancetta or bacon, diced
3 large egg yolks + 1 whole egg
1/4 cup grated Parmesan cheese
1/4 cup grated Pecorino Romano cheese
2 cloves garlic, minced
2 tbsp olive oil
Salt and freshly ground black pepper
Chopped fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Reserve 1/4 cup of the pasta cooking water before draining.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crisp, about 5 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate, leaving a small amount of pancetta in the pan.
- Add the sliced mushrooms to the same skillet with the pancetta fat. Sauté until golden brown and tender, about 5-7 minutes. Add the minced garlic and cook until fragrant, about 1 minute more. Season with salt and pepper to taste.
- In a small bowl, whisk together the egg yolks, whole egg, grated Parmesan, grated Pecorino Romano, and a generous amount of black pepper.
- Slowly whisk a small amount of the reserved hot pasta water (about 1 tablespoon) into the egg mixture to temper the eggs and prevent them from scrambling later.
- Add the cooked pasta to the skillet with the mushrooms. Remove from heat. Pour in the tempered egg mixture and quickly toss the pasta until it is evenly coated, and the sauce becomes creamy. Add reserved pasta water a little at a time as needed to thin the sauce.
- Stir most of the crispy pancetta into the pasta, reserving a small amount for topping.
- Divide the mushroom carbonara between serving bowls. Top with the reserved pancetta, extra grated Parmesan cheese, freshly ground black pepper, and a sprinkle of chopped parsley. Serve immediately and enjoy!
Notes
- Choose mushrooms with a meaty texture, such as cremini, button, shiitake, or porcini for added depth and umami flavor.
- Use high-quality ingredients like farm-fresh eggs and authentic, aged Parmesan and Pecorino Romano cheeses.
- Toss the pasta quickly with the sauce off the heat to avoid scrambling the eggs. Adjust the consistency with reserved pasta water.
REALLY TASTY!