Best Mushroom Pasta Carbonara Recipes

MUSHROOM CARBONARA

Mushroom Carbonara image

No one will miss the meat with this play on the classic roman dish Pasta Carbonara. The mushrooms give the pasta plenty of savory flavor and their crisp texture mimics the pancetta usually found in this dish. With only 15 minutes of cook time, this recipe is sure to become a weeknight staple in your home--especially on Meatless Mondays.

Provided by Gabriela Rodiles

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
One 16-ounce container sliced bella mushrooms, broken into pieces
12 ounces bucatini
4 large eggs, at room temperature
1 1/2 cups freshly grated Parmesan

Steps:

Bring a large pot of salted water to a boil.
Heat the butter and olive oil in a large skillet over medium-high heat until the butter is melted and just starting to brown, about 1 minute. Add the mushrooms and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until golden and crispy, about 10 minutes.
Meanwhile, cook the pasta according to package directions.
Combine the eggs, 1 cup of the Parmesan and several grinds of black pepper in a large bowl and whisk until well combined.
Once the pasta is cooked, drain, reserving 1 cup pasta water. Add the pasta to the bowl and toss with tongs to coat. Add the mushrooms, half the pasta water and the remaining cheese, thinning with more water as needed so that the pasta is well coated.

10-MINUTE MUSHROOM CARBONARA

10-Minute Mushroom Carbonara image

This is a quick and easy upgrade to weeknight spaghetti dinner. I tend to make this low sodium, but you may want to add salt in the pasta water and while the mushrooms are cooking.

Provided by Ryan Schroeder

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 17m

Yield 6

Number Of Ingredients 6

Ingredients

1 (16 ounce) package spaghetti
½ pound sliced fresh mushrooms
1 tablespoon olive oil
2 cloves garlic
3 eggs
½ cup freshly grated Parmesan cheese divided

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Meanwhile, place mushrooms in a dry skillet over medium heat. Cook until they begin to brown and release moisture, 3 to 5 minutes. Add oil and garlic. Fry until softened, about 3 minutes more.
Beat eggs together in a bowl. Add 1/2 the Parmesan cheese. Mix well and stir into cooked mushroom mixture.
Serve the pasta topped with mushroom sauce and remaining Parmesan cheese.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 57.8 g, Cholesterol 98.9 mg, Fat 7.9 g, Fiber 2.8 g, Protein 16.7 g, SaturatedFat 2.5 g, Sodium 143.5 mg, Sugar 2.9 g

MUSHROOM PASTA CARBONARA

Mushroom Pasta Carbonara image

I absolutely love this creamy and cheesy mushroom carbonara. I serve it with a side salad and rolls to make a complete meal. -Cindi Bauer, Marshfield, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2-1/2 cups uncooked mostaccioli
8 bacon strips, diced
1 jar (4-1/2 ounces) whole mushrooms, drained
3/4 cup half-and-half cream
1/3 cup butter, cubed
1 teaspoon dried parsley flakes
1 teaspoon minced garlic
6 to 8 drops hot pepper sauce
1/4 teaspoon salt
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Steps:

Cook mostaccioli according to package directions. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan., Add the cream, butter, parsley, garlic, pepper sauce and salt to skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions.

Nutrition Facts : Calories 511 calories, Fat 33g fat (18g saturated fat), Cholesterol 78mg cholesterol, Sodium 525mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

PASTA CARBONARA WITH CABBAGE AND MUSHROOMS

Pasta Carbonara with Cabbage and Mushrooms image

Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.

Provided by Anna Stockwell

Categories Quick and Healthy Healthy Pasta Cabbage Bacon Mushroom Quick & Easy Parmesan Dinner Winter

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon extra-virgin olive oil
8 ounces shiitake mushrooms, stems removed, sliced into 1/2-inch strips
6 ounces bacon, sliced crosswise into 1/2-inch strips
8 ounces tagliatelle or linguine
3/4 tsp. kosher salt, plus more
1 medium head of savoy cabbage (about 1 pound) cored, sliced into 1/4-inch ribbons
2 large egg yolks
2 ounces Parmesan, finely grated, divided, plus more for serving
1 1/2 teaspoons freshly ground black pepper

Steps:

Heat oil in a large heavy skillet, preferably cast iron, over high. Cook mushrooms and bacon, stirring often, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Reserve fat in skillet.
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
Heat skillet with reserved fat over high. Add cabbage, press into an even layer, and cook, undisturbed, 2 minutes; season with remaining 3/4 tsp. salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred in places and still crisp in others, about 2 minutes more.
Whisk egg yolks, 1 oz. Parmesan, and 3/4 cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms. Add pasta and stir to coat. Add reserved mushrooms and bacon, cabbage, pepper, and 1 oz. Parmesan and toss again, adding more pasta cooking liquid if needed to loosen sauce.
Divide pasta among bowls. Top with more Parmesan.