A weekday spaghetti dinner may be quickly and easily upgraded with this mushroom carbonara recipe. This dish may be prepared in only ten minutes once the water is boiling. Although I usually prepare this low in sodium, you might want to salt the pasta water and the mushrooms as they cook.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 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
Instructions
- 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 of the Parmesan cheese. Mix well and stir into cooked mushroom mixture.
- Serve spaghetti topped with mushroom sauce and remaining Parmesan cheese.
- Use any dried pasta you prefer.
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 3 g |
| Sodium | 144 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious, but very dry. I even cooked 12 oz. of pasta. Next time I will double the sauce.
As one other reviewer mentioned, too dry, would go back to the saucy, creamy option.
This was very good! The only thing I changed was adding a bit of the pasta water to the mushroom mixture, then added the pasta and tossed. Then I added the egg mixture while stirring into the pasta as other recipes instructed.
It was a little on the dry side, added about 2 tablespoons of water and that helped. We will try it again.
Not my favorite. Seems dry and plain. Probably would add more of a sauce next time.
This is the second time I made this for my family dinner night. Super easy to make.
I really liked this recipe. I was skeptical since it did not have onion, or ham, or a hint of creme fraiche. Given that I reduced it for only two people, it is totally worth it. I added 2 more teaspoons of parmesan because I like it. I reserved 2 tbsps of the water from the spaghetti and added it as I tossed the spaghetti and mushroom mix together to make it easier for the mix to stick to the spaghetti. Will definitely make this recipe again.
I most recently made this with frozen cheese tortellini from the grocery store — extra cheesy!