Smoky Mushroom Carbonara is a delightful twist on a classic Italian dish, bringing a rich, smoky flavor to a comforting favorite. With roasted cremini mushrooms and a creamy, cheesy sauce, this recipe is perfect for a cozy dinner at home.
Spaghetti acts as the perfect canvas for the creamy sauce, holding the flavors beautifully. Cremini mushrooms are meaty and flavorful, adding an earthy depth when roasted. Garlic brings a fragrant aroma that enhances the overall dish. The eggs create a silky, rich texture in the sauce, while Pecorino Romano cheese adds a sharp, salty bite. Heavy cream ensures the sauce is smooth and luscious. Smoked paprika infuses a subtle smokiness that elevates the flavor profile. Finally, olive oil helps roast the mushrooms to perfection, and salt and pepper bring everything together with seasoning.
This Smoky Mushroom Carbonara pairs beautifully with a simple green salad dressed in a light vinaigrette. A crusty baguette is perfect for mopping up any extra sauce. If you're feeling indulgent, a glass of crisp white wine complements the smoky, creamy flavors wonderfully.
Start by preheating your oven to 400°F (200°C). While that's warming up, toss the sliced cremini mushrooms with a tablespoon of olive oil, a sprinkle of salt, and a teaspoon of smoked paprika. Spread them out on a baking sheet, ensuring they are in a single layer, so they roast evenly. Slide them into the oven and let them roast for about 20 minutes until they're golden and slightly crisp around the edges.
Meanwhile, bring a large pot of salted water to a boil and cook your spaghetti according to the package instructions until it's al dente. Remember to reserve a cup of that starchy pasta water before draining the pasta; you'll need it later to help the sauce stick to the noodles.
In a medium bowl, whisk together two large eggs, a cup of grated Pecorino Romano cheese, and half a cup of heavy cream. This mixture will be the heart of your creamy sauce. Set it aside for now.
In a large pan, heat a touch of olive oil over medium heat and sauté the minced garlic until it's just fragrant—not browned. Toss in the roasted mushrooms and the cooked spaghetti, giving everything a good mix. Turn off the heat and quickly pour in the egg and cheese mixture, stirring constantly. This step is crucial: the residual heat will cook the eggs gently, turning the mixture into a silky sauce without scrambling the eggs. Add reserved pasta water as needed to reach your desired consistency.
Season with salt and pepper to taste, and serve your Smoky Mushroom Carbonara immediately for the best texture and flavor.
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