Ground Beef and Mushroom Carbonara
Rich, creamy, and packed with robust flavors, this Ground Beef and Mushroom Carbonara is a comforting twist on the classic Italian pasta dish. Perfectly al dente spaghetti is tossed in a silky Parmesan-infused egg sauce, enriched with succulent ground beef, sautéed mushrooms, and fragrant garlic for a hearty, umami-packed experience. The addition of butter and reserved pasta water ensures a luxuriously smooth texture, while a touch of freshly ground black pepper enhances every bite. Ready in just 35 minutes, this easy-to-make carbonara is ideal for weeknight dinners or casual entertaining. Garnish with chopped parsley for a fresh, vibrant finish, and serve it hot for maximum creaminess. This fusion of traditional carbonara elements with the satisfying richness of ground beef makes it a family-friendly favorite that’s both comforting and indulgent.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb ground beef
- 8 oz mushrooms, sliced
- 1 cup parmesan cheese, grated
- 2 large eggs
- 2 large egg yolks
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tsp salt
- 1 tsp black pepper, freshly ground
- 2 tbsp parsley, chopped (optional)
- 1 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining, and set aside.
In a medium bowl, whisk together the eggs, egg yolks, and grated parmesan cheese. Set aside.
In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles with a wooden spoon. Transfer the cooked ground beef to a plate and drain any excess grease.
In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until softened and lightly browned, about 5-7 minutes.
Add the minced garlic to the skillet with the mushrooms and cook for 1 minute, until fragrant.
Return the cooked ground beef to the skillet and toss with the mushroom mixture. Season with salt and freshly ground black pepper.
Reduce the heat to low. Add the drained spaghetti to the skillet with the beef and mushroom mixture, tossing well to combine.
Remove the skillet from heat. Pour the egg-parmesan mixture over the hot pasta, stirring quickly to create a creamy sauce. Add a splash of reserved pasta water, a little at a time, to loosen the sauce if needed.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Serve immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.9 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 280 mg | 22% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 502 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
