Smoky Mushroom Carbonara

A unique twist on the classic Italian favorite, this Smoky Mushroom Carbonara brings a rich, earthy flavor profile perfect for a satisfying weeknight dinner. Utilizing smoky, roasted mushrooms and a creamy sauce, it offers a delightful vegetarian alternative that still captures the essence of the traditional carbonara. Discover how simple ingredients can transform into a gourmet experience.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

12 oz spaghetti

8 oz cremini mushrooms, sliced

4 cloves garlic, minced

2 large eggs

1 cup grated Pecorino Romano cheese

1/2 cup heavy cream

1 tsp smoked paprika

1 tbsp olive oil

Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).

2. Toss sliced mushrooms with olive oil, salt, and smoked paprika; spread on a baking sheet and roast for 20 minutes.

3. Cook spaghetti according to package instructions until al dente; reserve 1 cup of pasta water and drain the rest.

4. In a bowl, whisk together eggs, Pecorino Romano cheese, and heavy cream.

5. In a large pan, sauté garlic until fragrant, then add roasted mushrooms and cooked pasta.

6. Remove pan from heat and quickly mix in the egg mixture, stirring constantly to create a creamy sauce; add reserved pasta water as needed.

7. Season with salt and pepper to taste, and serve immediately.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a pan over medium heat, adding a splash of water to loosen the sauce if needed.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.