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! Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp.

Add sliced mushrooms and cook until the mushrooms wilt down and caramelize well. A classic spin on carbonara with mushrooms for an earthy twist. Carbonara by nature is a simple dish made with few ingredients yet comes together beautifully. You can have Mushroom carbonara using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Mushroom carbonara

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

Classic carbonara is made with egg, pasta, starchy water and some sort of salty pork either bacon, pancetta, or guanciale. In this easy gluten-free weeknight dish, mushrooms and pasta are cloaked in a creamy sauce made from eggs and cheese. A shower of fresh basil makes an aromatic finish. Bacon Mushroom Carbonara - This Bacon Mushroom Carbonara is an Italian favorite that will quickly because one of your go to pasta recipes.

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..

Easy to make and positively addictive! For this mushroom edition of the carbonara I decided to keep the bacon in. I love the saltiness it adds to otherwise quite mild tasting dish. But feel free to leave the bacon out and keep this recipe vegetarian. The process for it is very simple.