Smoky Mushroom Spaghetti Carbonara

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
★★★★★
Be the First to Review!

If you're a fan of smoky flavors and creamy pasta, this Smoky Mushroom Spaghetti Carbonara is your new best friend. It takes a beloved classic and adds a twist with smoked mushrooms for a dish that's both familiar and exciting.

Ingredients for Smoky Mushroom Spaghetti Carbonara

Spaghetti serves as the comforting base for this dish, soaking up all the flavors beautifully. Smoked mushrooms bring an earthy, smoky depth that elevates the traditional carbonara. Eggs and Parmesan cheese create the creamy sauce without the need for cream, making it lighter but still indulgent. Pancetta, crispy and salty, is the perfect counterbalance to the other flavors. Garlic adds a fragrant warmth, while olive oil helps cook everything to perfection. Salt and black pepper are essential for seasoning, and parsley gives a fresh finish.

Tips & Tricks

  • Reserve that pasta water—it’s the secret to a silky sauce.
  • Keep the skillet off the heat when adding the egg mixture to prevent scrambling.
  • Use freshly grated Parmesan for the best flavor and texture.

Serving Suggestions

This carbonara is excellent on its own but pairs beautifully with a light, crisp salad with a lemon vinaigrette. A glass of chilled white wine, like a Pinot Grigio, complements the smoky flavors perfectly.

Frequently Asked Questions

Can I use bacon instead of pancetta?
Yes, bacon will work as a substitute, though it will add a slightly different flavor.
What if I don't have smoked mushrooms?
You can use regular mushrooms and add a dash of smoked paprika for a similar effect.
How can I make this vegetarian?
Skip the pancetta and consider adding smoked tempeh or extra mushrooms for texture and flavor.

Smoky Mushroom Spaghetti Carbonara Recipe Walkthrough

Start by bringing a large pot of salted water to a boil. Once boiling, add your spaghetti and cook until al dente, following the package instructions. Don't forget to reserve a cup of that starchy pasta water before draining.

While the pasta is cooking, heat a large skillet over medium heat and add a tablespoon of olive oil. Toss in the pancetta and cook it until it's crispy. Once done, remove the pancetta but keep that flavorful fat in the skillet.

Next up, add your smoked mushrooms and garlic to the skillet. Sauté them until the mushrooms are tender with a slight crisp around the edges. At this point, you can remove the skillet from heat.

In a separate bowl, whisk together the eggs and Parmesan cheese until they're nicely combined. Now, quickly add the hot, drained spaghetti to the skillet, making sure it's coated in that delicious pancetta fat.

Off the heat, stir in the egg and cheese mixture, tossing it rapidly so you don't end up with scrambled eggs. Use the reserved pasta water as needed to get a creamy, luscious sauce.

Finally, mix in the crispy pancetta, season everything with salt and freshly ground black pepper to taste, and sprinkle with chopped parsley. Serve immediately for the best flavor and texture.

Why You'll Love This Recipe

  • Rich, smoky flavor from the mushrooms adds depth and complexity.
  • Quick and easy enough for a weeknight dinner but impressive enough for guests.
  • Uses simple, accessible ingredients with a gourmet touch.
  • Comfort food at its finest, with a satisfyingly creamy sauce.

Ingredients

12 oz spaghetti
4 oz smoked mushrooms, sliced
2 large eggs
1 cup grated Parmesan cheese
4 oz pancetta, diced
2 cloves garlic, minced
1 tbsp olive oil
Salt, to taste
Black pepper, freshly ground, to taste
1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
2. In a large skillet over medium heat, add olive oil and cook pancetta until crispy. Remove and set aside, retaining the fat in the skillet.
3. Add smoked mushrooms and garlic to the skillet, sautéing until the mushrooms are tender and slightly crispy. Remove from heat.
4. In a bowl, whisk eggs and Parmesan cheese together until well combined.
5. Quickly add hot, drained spaghetti to the skillet with mushrooms, and stir to coat in the pancetta fat.
6. Remove skillet from heat and add the egg and cheese mixture, tossing quickly to avoid scrambling the eggs. Add reserved pasta water as needed to achieve a creamy sauce.
7. Stir in crispy pancetta, season with salt and freshly ground black pepper to taste, and garnish with chopped parsley.
8. Serve immediately for best flavor and texture.

Ratings and Comments

Thank you for your rating!