Vegetarian Classic Carbonara Sauce
Transform your pasta nights with this mouthwatering Vegetarian Classic Carbonara Sauce—a creamy, flavorful twist on the Italian classic, fully meat-free and bursting with rich umami. This recipe swaps traditional pancetta for sautéed golden-brown mushrooms, paired with a luscious egg yolk and Parmesan cheese sauce that clings perfectly to al dente spaghetti. Infused with the aromatic warmth of garlic and finished with a touch of butter for added silkiness, this indulgent carbonara is seasoned to perfection with salt, black pepper, and fresh parsley. Ready in just 35 minutes, it’s an easy, restaurant-quality dinner that proves vegetarian comfort food can be utterly irresistible. Perfect for weeknights or entertaining, this vegetarian pasta dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 4 large egg yolks
- 100 grams grated Parmesan cheese
- 200 grams mushrooms
- 2 cloves garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon unsalted butter
Instructions
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 the pasta water, then drain the pasta.
Slice the mushrooms and mince the garlic cloves.
In a large pan, heat olive oil over medium heat. Add the mushrooms and sauté for 5-7 minutes until they are golden brown and tender, stirring occasionally.
Add the minced garlic and cook for another 1-2 minutes until fragrant. Remove the pan from heat.
In a mixing bowl, whisk the egg yolks and grated Parmesan cheese together until well combined.
Add the drained spaghetti to the pan with mushrooms and garlic. Toss to combine.
Quickly add the egg and cheese mixture to the pasta. Stir vigorously to coat the spaghetti evenly, adding reserved pasta water a little at a time until you reach the desired creamy consistency.
Season with salt and black pepper to taste.
Stir in unsalted butter until melted and well incorporated.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 4400 mg | 191% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 9.0 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1280 mg | 98% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1271 mg | 27% | |
*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.
