Mushroom Carbonara
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 servings
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Calories
520 kcal
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Course
Main Course, Lunch
Mushroom Carbonara
Description
The Mushroom Carbonara recipe replaces traditional bacon with a blend of sautéed mixed mushrooms and garlic in butter, providing earthy and savory notes. Spaghetti is cooked al dente and combined with a Parmesan and egg mixture that is stirred in off the heat to prevent scrambling, resulting in a smooth, creamy sauce. Reserved pasta water helps the sauce achieve the right consistency. This dish has a rich and silky texture with the depth of mushrooms complementing the salty cheese. It can be enhanced with additional Parmesan, fresh herbs, and black pepper for serving.
Serving this mushroom carbonara warm allows the creamy sauce and tender pasta to shine. Adding a drizzle of olive oil or a sprinkle of chili flakes can provide a flavor boost according to preference. This dish suits a meat-free meal option that still delivers satisfying creaminess and umami.
To preserve flavor integrity, freshly grated Parmesan is preferred over pre-grated cheese. Careful mixing off the heat is key to avoiding scrambled eggs. Reserving pasta water before draining facilitates sauce cohesion. Using fresh pasta can shorten cooking time if quick preparation is desired.
Ingredients
- 140 g spaghetti
- 300 g mushroom sliced, mixed varieties
- 2 garlic crushed, clove
- 2 tablespoon butter
- 50 g parmesan grated
- 2 egg
Instructions
- Cook 140 g Spaghetti according to the packet instructions.
- Mix together 50 g Parmesan and 2 Eggs. Set aside.
- Heat 2 tablespoon Butter in a frying pan and add 2 Garlic clove and 300 g Mixed mushrooms. Cook until the mushrooms are golden, about 4 minutes.
- Remove 75ml/0.33 cup of pasta water from the pan.
- Drain the spaghetti and add to the mushrooms with the reserved pasta water. Add the Parmesan/egg mix and stir through until everything is coated.
Notes
- Use freshly grated Parmesan cheese for a stronger flavor compared to pre-grated varieties.
- Mix the egg and Parmesan mixture into the pasta off the heat to prevent scrambling; the residual heat will cook the eggs gently.
- Reserve some pasta water before draining to adjust sauce consistency; alternatively, use boiled water if forgotten.
- Season well to compensate for the absence of bacon's saltiness in this meat-free adaptation.
- For extra flavor, add red chili flakes or a splash of olive oil before serving.
- Serve with additional Parmesan, fresh parsley, and cracked black pepper if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 520kcal | 26% |
| Carbohydrates | 59g | 20% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 211mg | 70% |
| Sodium | 583mg | 24% |
| Potassium | 711mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 788IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 347mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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