10 Minute Mushroom Carbonara Recipes

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10-MINUTE MUSHROOM CARBONARA



10-Minute Mushroom Carbonara image

This is a quick and easy upgrade to weeknight spaghetti dinner. I tend to make this low sodium, but you may want to add salt in the pasta water and while the mushrooms are cooking.

Provided by Ryan Schroeder

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 17m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package spaghetti
½ pound sliced fresh mushrooms
1 tablespoon olive oil
2 cloves garlic
3 eggs
½ cup freshly grated Parmesan cheese divided

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, place mushrooms in a dry skillet over medium heat. Cook until they begin to brown and release moisture, 3 to 5 minutes. Add oil and garlic. Fry until softened, about 3 minutes more.
  • Beat eggs together in a bowl. Add 1/2 the Parmesan cheese. Mix well and stir into cooked mushroom mixture.
  • Serve the pasta topped with mushroom sauce and remaining Parmesan cheese.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 57.8 g, Cholesterol 98.9 mg, Fat 7.9 g, Fiber 2.8 g, Protein 16.7 g, SaturatedFat 2.5 g, Sodium 143.5 mg, Sugar 2.9 g

10-MINUTE MUSHROOM CARBONARA RECIPE



10-Minute Mushroom Carbonara Recipe image

A quick and easy carbonara recipe combines mushrooms, butter, and eggs to create a creamy pasta topping.

Provided by @MakeItYours

Number Of Ingredients 6

1 (16 ounce) package spaghetti
1/2 pound sliced fresh mushrooms
1 tablespoon olive oil
2 cloves garlic
3 eggs
1/2 cup freshly grated Parmesan cheese divided

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Meanwhile, place mushrooms in a dry skillet over medium heat. Cook until they begin to brown and release moisture, 3 to 5 minutes. Add oil and garlic. Fry until softened, about 3 minutes more. Beat eggs together in a bowl. Add 1/2 the Parmesan cheese. Mix well and stir into cooked mushroom mixture. Serve the pasta topped with mushroom sauce and remaining Parmesan cheese.

MUSHROOM CARBONARA



Mushroom Carbonara image

No one will miss the meat with this play on the classic roman dish Pasta Carbonara. The mushrooms give the pasta plenty of savory flavor and their crisp texture mimics the pancetta usually found in this dish. With only 15 minutes of cook time, this recipe is sure to become a weeknight staple in your home--especially on Meatless Mondays.

Provided by Gabriela Rodiles

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
One 16-ounce container sliced bella mushrooms, broken into pieces
12 ounces bucatini
4 large eggs, at room temperature
1 1/2 cups freshly grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat the butter and olive oil in a large skillet over medium-high heat until the butter is melted and just starting to brown, about 1 minute. Add the mushrooms and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until golden and crispy, about 10 minutes.
  • Meanwhile, cook the pasta according to package directions.
  • Combine the eggs, 1 cup of the Parmesan and several grinds of black pepper in a large bowl and whisk until well combined.
  • Once the pasta is cooked, drain, reserving 1 cup pasta water. Add the pasta to the bowl and toss with tongs to coat. Add the mushrooms, half the pasta water and the remaining cheese, thinning with more water as needed so that the pasta is well coated.

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