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Mushroom Carbonara

plates of mushroom carbonara.
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Decadent mushroom carbonara is a cozy and comforting dinner. It’s an easy recipe made with just a handful of ingredients, but it looks and tastes like a fancy restaurant meal, especially if you add some bread and salad on the side.

Ingredients

Scale
  • 8 ounces thick spaghetti
  • 4 oz pancetta, diced (or, if you can’t find it, use the same amount of bacon)
  • 16 ounces baby bella mushrooms, sliced
  • 5 cloves garlic, minced
  • 3 large eggs
  • 1 cup grated Parmesan cheese
  • Garnishes: Chopped parsley, grated Parmesan cheese, ground black pepper

Instructions

  1. Boil the pasta according to the package directions, approximately 11 to 12 minutes.  While the pasta cooks, prepare the rest of the recipe.
  2. Whisk the eggs in a small mixing bowl with the grated cheese and then set the bowl aside.
  3. Cook the pancetta in a large pan over medium heat until it starts to crisp around the edges, about 5 minutes. Transfer the pancetta to a paper towel-lined plate. Keep the fat from the pancetta in the pan.
  4. Add the mushrooms to the same pan and cook them over medium heat until they release some moisture and are lightly brown, for about 8 to 10 minutes.
  5. Add the garlic to the cooked mushrooms and cook it for about 1 minute.  Turn off the heat, add the pancetta to the pan, and give it all a good stir.
  6. Once the pasta is cooked, turn off the heat. Using tongs, lift some pasta out of the pot, allow some of the water to drain off, and transfer the pasta to the pan with the mushrooms. You want some starchy water to transfer with the pasta so the sauce comes together. Toss the pasta with the mushrooms.
  7. While stirring the mushroom pasta, slowly add the whisked egg and cheese mixture; slowly fold and toss the pasta while the egg-cheese mixture starts to warm.
  8. If the pasta looks too dry, add a little of the pasta water from the pot. The heat from the skillet and the cooked pasta will cook the egg mixture, creating a soft, creamy sauce once fully combined. You’ll know the sauce is done when it’s thickened, and the pasta is coated. It shouldn’t be runny.
  9. Serve the pasta immediately and garnish with Parmesan, black pepper, and chopped parsley.

Notes

You can use other long pasta shapes like linguine, fettuccine, or regular spaghetti. A short pasta shape like penne will work, too, but I think the sauce clings to a long pasta better.

Carbonara is best when you make it, but leftovers will keep in the refrigerator for a few days. The best way to reheat it is on the stove. Warm the pasta in a pan over medium heat. Add a few tablespoons of hot water to loosen the sauce, if needed. 

Nutrition

Find it online: https://www.girlgonegourmet.com/mushroom-carbonara/