Mushroom Carbonara Recipe
A flavorful vegetarian carbonara featuring mushrooms instead of traditional pork, offering a rich and creamy pasta dish.
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Instructions
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Start boiling a large pot of salted water.
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Cook pasta until al dente, reserving 1 cup of pasta water before draining.
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Meanwhile, cut baby bella mushrooms into lardon-sized pieces and toss with salt.
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Heat a large saute pan over high heat, melt butter, then add mushrooms in a single layer. Cook undisturbed until golden brown on bottom (3-5 minutes), then stir and continue cooking until golden all over.
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Add garlic to browned mushrooms, reduce heat to low, and saute for 1 minute until fragrant.
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Whisk Pecorino Romano, egg yolks, and black pepper in a small bowl.
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Combine cooked pasta with mushrooms in the pan and turn off heat.
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Add the egg mixture to the pasta and toss.
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Gradually add about 1/2 cup hot pasta water (or more) while tossing until a creamy sauce coats the pasta.
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Serve immediately, garnished with more grated cheese if desired.