Vegetarian Classic Pasta Carbonara
Indulge in the creamy decadence of Vegetarian Classic Pasta Carbonara, a plant-based twist on the beloved Italian dish that’s bursting with flavor. This recipe swaps traditional pancetta for golden, savory cremini mushrooms, delivering a rich umami taste that perfectly complements the velvety Parmesan-infused egg sauce. With minced garlic adding depth and fresh parsley providing a pop of brightness, this quick and satisfying weeknight dinner is ready in just 30 minutes. Perfectly cooked spaghetti forms the base, while a touch of reserved pasta water helps create that signature creamy texture. Whether you're vegetarian or simply looking to enjoy a meat-free carbonara, this dish is guaranteed to impress your taste buds while capturing the essence of Italian comfort food.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 large eggs
- 100 grams Parmesan cheese, grated
- 250 grams cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
Instructions
Fill a large pot with water, add a pinch of salt, and bring to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente.
While the pasta is cooking, crack the eggs into a medium bowl and beat them with a fork. Add the grated Parmesan cheese, salt, and freshly ground black pepper, mixing until well combined.
In a large skillet over medium heat, heat the olive oil. Add the sliced mushrooms and sprinkle with a pinch of salt. Sauté for about 5 minutes, or until the mushrooms are golden brown and tender.
Add the minced garlic to the skillet with the mushrooms and cook for another minute, ensuring the garlic does not burn.
When the pasta is done, reserve a cup of pasta water and then drain the rest. Immediately add the hot pasta to the skillet with the mushrooms, tossing to combine.
Remove the skillet from the heat and slowly pour the egg and cheese mixture over the pasta, stirring quickly to ensure the heat from the pasta cooks the eggs and forms a creamy sauce. Add splashes of reserved pasta water if needed to reach the desired sauce consistency.
Season the pasta with additional salt and pepper to taste, if necessary.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 969 mg | 42% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.1 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 313 mg | 24% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 320 mg | 7% | |
*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.
