Vegetarian Classic Spaghetti Carbonara
Discover the irresistible charm of Vegetarian Classic Spaghetti Carbonara, a plant-based twist on the beloved Italian classic that doesn’t compromise on flavor or comfort. This recipe replaces traditional pancetta with a hearty mushroom medley, infusing each bite with earthy, umami richness. A silky sauce crafted from creamy eggs, fragrant garlic, and Parmesan cheese clings to perfectly cooked spaghetti, creating a luscious, satisfying dish. The addition of optional green peas lends vibrant color and sweetness, while a sprinkle of fresh parsley adds a burst of freshness. Ready in just 35 minutes from start to finish, this vegetarian carbonara is a quick, easy, and elegant meal for weeknight dinners or special occasions alike. Perfect for lovers of Italian cuisine looking for a meat-free alternative, this dish is destined to become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams spaghetti
- 2 tablespoons olive oil
- 1 medium onion
- 2 garlic cloves
- 200 grams button mushrooms
- 4 large eggs
- 100 grams Parmesan cheese, grated
- 1 teaspoon freshly grated black pepper
- 100 grams green peas (optional)
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
While the pasta is cooking, finely chop the onion and mince the garlic cloves. Slice the button mushrooms thinly.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-6 minutes until the mushrooms are golden and have released their moisture.
In a medium mixing bowl, beat the eggs. Stir in the grated Parmesan cheese and freshly grated black pepper until well combined.
If using, add the green peas to the mushroom mixture and season with salt. Cook for an additional 2 minutes.
Once the pasta is cooked, reserve 1 cup of the pasta cooking water and then drain the spaghetti.
Reduce the heat under the skillet to low. Add the hot pasta to the skillet with the mushroom mixture. Toss well to combine.
Remove the skillet from the heat and quickly pour in the egg and cheese mixture, stirring vigorously to prevent the eggs from scrambling. The heat from the pasta will cook the eggs gently, creating a creamy sauce.
If the sauce is too thick, gradually add some reserved pasta water, a little at a time, until reaching the desired consistency.
Taste and adjust seasoning with more salt and pepper if needed.
Serve immediately, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 4372 mg | 190% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 18.5 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1342 mg | 103% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1650 mg | 35% | |
*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.
