Mushroom carbonara. Mushrooms take the place of the traditional cured pork in this vegetarian carbonara recipe—but fear not, the dish does not lack depth of flavor! A deep browning on the mushrooms, coupled with. Meanwhile, place mushrooms in a dry skillet over medium heat.

The mushrooms are sauteed until brown and crispy, then garlic, Pecorino Romano cheese, and egg yolks are added to finish the sauce. Brown mushrooms in drippings; remove to paper towels. Add the cream, butter, parsley, garlic, pepper sauce and salt to skillet; cook and stir over medium heat until butter is melted. You can have Mushroom carbonara using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mushroom carbonara

Prepare 8 slices of thick cut bacon, chopped into 1/2 in slivers.
It's 1 tbsp of freshly cracked black pepper (large grind).
You need 1 of medium onion, chopped.
It's 1 lb of mushrooms of your choice, thinly sliced.
It's 1 lb of dry spaghetti noodles.
You need 2/3 cup of grated pecorino romano.
Prepare 2/3 cup of grated parmesan.
You need 4 of large egg yolks.
You need Handful of fresh Italian parsley, chopped.

Drain mostaccioli; add to cream mixture. Stir in bacon, mushrooms and cheese; heat through. This Mushroom Carbonara recipe is a twist to the classic, being a meatless version that is rich and creamy without using any cream. Spaghetti Carbonara is a classic Italian pasta dish from Rome.

Mushroom carbonara step by step

Put a large pot of salted water on high heat..
Add the bacon to a large pan on high heat. Fry until the bacon is crispy but still has a little chew, about 5 minutes..
Add the black pepper and onions to the pan of bacon and fry 2 minutes. Add the mushrooms. Turn the heat to medium-low while you finish the noodles and sauce..
When the salted water reaches a boil, drop in the pasta. Keep an eye on the sauce and stir it occasionally to prevent burning..
When the pasta is a minute from being cooked, drag it into the pan of mushrooms. Reserve some of the pasta water..
In a large bowl, whisk together the egg yolks and cheeses. Add enough cold water to thin the mixture to the consistency of runny pancake batter. Stir it quickly into the hot pasta to coat the noodles. If they still seem too thick, add a splash of pasta water. Toss in the parsley before serving..

The traditional recipe includes eggs, hard cheese, black pepper & guanciale which is a cured pork, similar to pancetta. How To Make Mushroom Carbonara Prepare your pasta by boiling it in some heavily salted water until al dente. Save half of a cup, at least, to use in the sauce. Drain remaining pasta and set aside. This quick mushroom carbonara pasta dish is the perfect midweek supper - speedy, scrumptious and comforting.