5.0 from 54 votes
Mushroom Carbonara
Our meat-free twist on a classic carbonara swaps bacon for golden mushrooms for a creamy pasta dish, that is a little bit lighter.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2 servings
Calories: 520 kcal
Course:
Main Course , Lunch
Cuisine:
Italian , British
Ingredients
- 140 g Spaghetti
- 300 g mixed mushrooms sliced
- 2 garlic clove crushed
- 2 tablespoon butter
- 50 g parmesan grated
- 2 eggs
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.
Cup of Yum
Notes
- When using parmesan, try to grate it fresh rather than using a bag of pre-grated cheese, as you will have a much stronger flavour.
- Make sure you stir the egg and cheese mixture in to the pasta OFF the heat, otherwise the eggs will scramble. Don't worry, the heat from the cooked pasta will ensure the eggs are cooked through in the sauce.
- Don't forget to take some water out of the spaghetti pan before you drain it as this will make such a difference to your sauce. If you do forget, just boil some water in the kettle and add that.
- You could keep the bacon in, like a traditional carbonara, and use mushrooms too, but we wanted this to be a meat-free recipe. Because it doesn't have bacon in it, you do need to season it well to make up for not having the saltiness from the bacon.
- To make this mushroom carbonara even quicker, use some fresh pasta which is ready in a few minutes.
- If you like your food spicy, then add a sprinkle of red chilli flakes on top before serving.
- Add a splash of olive oil to the pan before serving for an extra boost of flavour.
- Serve with extra Parmesan, fresh parsley and cracked black pepper if you like.
Nutrition Information
Serving
1portion
Calories
520kcal
(26%)
Carbohydrates
59g
(20%)
Protein
27g
(54%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
211mg
(70%)
Sodium
583mg
(24%)
Potassium
711mg
(20%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
788IU
(16%)
Vitamin C
1mg
(1%)
Calcium
347mg
(35%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 520
% 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.