Vegetarian Spaghetti Carbonara
Give a timeless classic a vegetarian-friendly twist with this delectable Vegetarian Spaghetti Carbonara! Perfectly al dente spaghetti is coated in a rich, creamy sauce made from eggs, vegetarian-friendly parmesan, and a touch of reserved pasta water for the ideal texture. Sautéed golden mushrooms, seasoned with smoky paprika, add depth and a savory punch, while fresh minced garlic ties the flavors beautifully together. Ready in just 30 minutes, this meat-free adaptation of the Italian favorite is indulgent yet simple to make, ideal for a quick weeknight dinner or a cozy weekend treat. Serve it hot with a sprinkle of fresh parsley and an extra grating of parmesan for a refined, restaurant-quality experience at home.
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Recipe Information
Ingredients
- 400 g spaghetti
- 2 tbsp olive oil
- 150 g cremini or button mushrooms
- 0.5 tsp smoked paprika
- 2 garlic cloves
- 100 g parmesan cheese (vegetarian-friendly)
- 2 eggs
- 2 egg yolks
- 0.5 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley (optional)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Thinly slice the mushrooms and mince the garlic cloves. Add the mushrooms to the skillet and sauté for 5-7 minutes, stirring occasionally, until they become golden and slightly crispy.
Sprinkle the smoked paprika over the mushrooms, stir to combine, and continue cooking for 1-2 minutes. Add the garlic and sauté for another 30 seconds until fragrant. Remove the skillet from heat and set aside.
In a mixing bowl, whisk together the eggs, egg yolks, grated parmesan cheese, salt, and black pepper until smooth and creamy.
Once the pasta is cooked and drained, immediately add it to the skillet with the sautéed mushrooms. Toss to distribute the mushrooms evenly.
Working quickly to ensure the heat of the pasta warms the sauce but does not scramble the eggs, pour the egg mixture over the pasta. Use tongs or a wooden spoon to toss everything together until the sauce thickens and coats the spaghetti. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
Taste and adjust seasoning with more salt and black pepper as needed.
Serve immediately, garnished with freshly chopped parsley and additional grated parmesan, if desired.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 2745 mg | 119% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 7.4 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1376 mg | 106% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1204 mg | 26% | |
*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.
