Mushroom carbonara takes the classic Roman pasta and gives it an earthy, vegetarian-friendly twist. Sautéed mushrooms stand in for the traditional pancetta, and they do a surprisingly incredible job.
You still get that silky, egg-and-cheese sauce clinging to every strand of spaghetti. You still get that hit of black pepper. But now there’s a deep, umami-rich mushroom flavor running through every bite.
What Makes This So Good
The mushrooms need to be cooked until they’re deeply golden and crispy around the edges. This is non-negotiable. Well-browned mushrooms have a meaty, savory intensity that pale, steamed mushrooms just can’t touch.
The carbonara sauce itself is the same classic technique — eggs, Pecorino, black pepper, pasta water. No cream. Ever. The starchy pasta water emulsifies with the eggs and cheese to create something creamier than cream itself.
It’s a dish that feels indulgent and fancy but comes together in the time it takes to boil pasta.
Ingredients
A mix of cremini and oyster mushrooms gives you the best combination of flavor and texture. Cremini are meaty and familiar, while oyster mushrooms get beautifully crispy.
Don’t even think about using pre-grated Parmesan from a can. Freshly grated Pecorino Romano is what makes this sauce silky instead of grainy.
How to Make Mushroom Carbonara
Get the mushrooms going first. Slice them and cook in olive oil and a knob of butter over medium-high heat. Don’t stir them constantly — let them sit and develop color. This takes about 8 to 10 minutes.
Season the mushrooms with salt, pepper, and a few minced garlic cloves in the last minute. Set aside.
Meanwhile, cook spaghetti in well-salted water until al dente. While it cooks, whisk together eggs, egg yolks, grated Pecorino, and plenty of black pepper.
When the pasta is done, reserve a full cup of pasta water. Drain the spaghetti and add it to the mushroom pan off the heat. Pour in the egg mixture and toss vigorously, adding pasta water a splash at a time until you get a glossy, creamy sauce.
Tips
Temperature control is everything. If the pan is too hot when you add the egg mixture, you’ll get scrambled eggs. Take it off the heat completely, add the eggs, and toss fast.
Tear the mushrooms by hand instead of slicing them for a more rustic texture. The rough edges get extra crispy and create more surface area for browning.
Add a drizzle of truffle oil right before serving if you want to take this to an absolutely ridiculous level of luxury.
Mushroom Carbonara
Ingredients
- 12 oz spaghetti
- 10 oz cremini mushrooms sliced or torn
- 6 oz oyster mushrooms torn into pieces
- 2 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic minced
- 2 large eggs
- 2 egg yolks
- 1 cup Pecorino Romano finely grated, plus more for serving
- 1 tsp freshly cracked black pepper plus more for serving
- salt to taste
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms in a single layer and cook without stirring for 3-4 minutes until browned on one side.
- Stir and continue cooking until deeply golden and crispy, about 8-10 minutes total. Add garlic in the last minute. Season with salt and pepper. Set aside.
- Cook spaghetti in a large pot of well-salted boiling water until al dente. Reserve 1 cup pasta water before draining.
- In a bowl, whisk together whole eggs, egg yolks, grated Pecorino, and black pepper.
- Add drained spaghetti to the mushroom skillet (off heat). Pour in the egg mixture and toss vigorously, adding pasta water a splash at a time until a creamy, glossy sauce forms.
- Serve immediately with extra Pecorino and black pepper on top.
Final Thoughts
Mushroom carbonara proves you don’t need meat to make an incredible carbonara. Crispy mushrooms, silky egg sauce, and sharp Pecorino — it’s a vegetarian pasta that even the biggest meat lovers will devour.
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