Description
A rich and creamy vegetarian mushroom carbonara that perfectly mimics the classic Italian pasta dish using a blend of mushrooms, egg yolks, cheeses, and a touch of heavy cream for a luscious sauce. Ready in 45 minutes, this comforting pasta meal is ideal for mushroom lovers seeking a meat-free twist on carbonara.
Ingredients
Scale
Mushroom Carbonara Base
- 300g mushrooms (Cremini, shiitake, oyster, or button), sliced
- 3-4 large egg yolks
- 1 whole large egg
- 3/4 cup grated Pecorino Romano cheese
- 1/4 cup grated Parmigiano-Reggiano cheese, plus extra for garnish
- 1/4 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
- 1/4 cup vegetable broth or mushroom broth (optional, for deglazing)
Pasta
- 400g spaghetti or bucatini pasta
Instructions
- Prep Your Ingredients: Slice the mushrooms, mince the garlic, and grate both cheeses. In a medium bowl, separate the egg yolks and add the whole egg. Add most of the grated cheeses, reserving some for garnish, and season generously with freshly ground black pepper. Whisk lightly 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 properly.
- Sauté the Mushrooms: Heat a large skillet over medium-high heat and add olive oil and butter. Once the butter is melted and shimmering, add the mushrooms in a single layer. Cook for 5-7 minutes undisturbed to develop golden browning. Add the minced garlic and sauté for another minute until aromatic. Optionally, add a splash of vegetable or mushroom broth to deglaze the pan, scraping up any browned bits. Remove from heat.
- Cook the Pasta: Cook the spaghetti or bucatini in the boiling water according to package instructions until al dente. Reserve at least 1 cup of the pasta cooking water before draining.
- Combine for Creaminess: Immediately add the hot drained pasta to the skillet with sautéed mushrooms. Return the pan to very low heat or keep off the heat to avoid scrambling the eggs.
- Create the Sauce: Slowly whisk about half a cup of the reserved hot pasta water into the egg and cheese mixture to temper it. Pour the tempered egg mixture over the pasta and mushrooms in the skillet.
- Toss and Emulsify: Toss vigorously using tongs to coat the pasta evenly. Add the heavy cream and more reserved pasta water, one tablespoon at a time, tossing continuously until the sauce is smoothly emulsified and reaches your preferred consistency. Taste and season with salt and pepper as necessary.
- Serve Immediately: Portion the creamy mushroom carbonara into warm bowls. Garnish with a sprinkle of the reserved grated cheese and a fresh crack of black pepper. Serve hot for best texture and flavor.
Notes
- Use a mix of mushrooms to add depth of flavor and texture to the dish.
- Tempering the eggs with hot pasta water is crucial to avoid scrambling and to create a silky sauce.
- Reserve pasta water to control sauce consistency and help emulsify the sauce.
- Serve immediately as the sauce thickens upon standing.
- For a vegan version, substitute eggs and cheese with plant-based alternatives.
