Mushroom and Red Pepper Carbonara
Elevate your pasta night with this irresistible Mushroom and Red Pepper Carbonara—a vibrant twist on the classic Italian favorite. This creamy dish combines al dente spaghetti with golden sautéed button mushrooms and smoky roasted red bell pepper strips, creating a perfect balance of earthy and sweet flavors. The luxurious sauce, made with eggs, Parmesan cheese, and a touch of heavy cream, coats every strand of pasta for a velvety finish, while garlic and freshly cracked black pepper add bold aromatic notes. Ready in just 35 minutes, this recipe is ideal for busy weeknights or casual entertaining. Serve it with a sprinkle of fresh parsley for a pop of color and freshness, and watch it become a family favorite. Perfect for those seeking a vegetarian pasta recipe with a gourmet touch!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 tablespoons olive oil
- 250 grams button mushrooms
- 1 large red bell pepper
- 2 cloves garlic
- 3 large eggs
- 60 grams grated Parmesan cheese
- 100 ml heavy cream
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional)
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the spaghetti.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Slice the mushrooms thinly and sauté them in the skillet for 5-7 minutes until golden and tender. Remove from the skillet and set aside.
Roast the red bell pepper by broiling it in the oven or charring it over an open flame. Once the skin is blackened and blistered, place it in a bowl, cover with plastic wrap, and let it steam for 5 minutes. Peel off the skin, remove the seeds, and cut the roasted pepper into thin strips.
In a mixing bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, salt, and black pepper until smooth and creamy.
Heat the remaining tablespoon of olive oil in the skillet over medium heat and add the minced garlic. Sauté for 1 minute until fragrant.
Return the cooked mushrooms and roasted red pepper strips to the skillet and toss to combine. Reduce the heat to low.
Add the drained pasta to the skillet and toss gently to mix with the vegetables.
Remove the skillet from heat and immediately pour the egg and cream mixture over the pasta, tossing quickly to coat. The residual heat will cook the sauce to a creamy consistency.
If the sauce is too thick, add reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
Serve immediately in warm bowls, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 566 mg | 25% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 3.8 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 205 mg | 16% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 407 mg | 9% | |
*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.
