Creamy Mushroom Carbonara Pasta

Creamy Mushroom Carbonara Pasta brings rich Italian comfort to your table with a modern, meatless twist. Instead of pancetta, golden mushrooms deliver deep, savory flavor, while eggs and cheese create that signature silky sauce. Because this dish relies on simple ingredients, each step matters, yet the process remains approachable.

Originally, carbonara dates back to Rome, where eggs, cheese, and pasta formed a practical, luxurious meal. Over time, cooks embraced creative variations, and mushrooms became a natural fit thanks to their umami depth. As a result, this version feels both classic and refreshingly new.

Meanwhile, this recipe comes together quickly, making it ideal for busy evenings. Additionally, it feels elegant enough for guests. By gently tossing hot pasta with the egg mixture off heat, the sauce forms smoothly without cream. Ultimately, every bite feels indulgent, cozy, and satisfying. Whether you love traditional Italian cooking or modern comfort food, this mushroom carbonara delivers flavor, balance, and timeless appeal.

Recipe Yield: 4 servings

INGREDIENTS

12 oz spaghetti or bucatini
12 oz cremini mushrooms, thinly sliced
1 cup freshly grated Parmesan cheese
½ cup freshly grated Pecorino Romano cheese
2 cloves garlic, finely minced
3 large egg yolks
1 large egg
2 tbsp olive oil
2 tbsp unsalted butter
½ tsp freshly ground black pepper, plus more to taste
½ tsp salt, plus more for pasta water
¼ cup reserved hot pasta water (as needed)
2 tbsp chopped fresh parsley or chives

INSTRUCTIONS

1. Cook the pasta:
Bring a large pot of salted water to a rolling boil. Cook pasta until just al dente. Meanwhile, reserve 1 cup hot pasta water, then drain.

2. Sauté the mushrooms:
Meanwhile, heat olive oil and butter in a wide skillet over medium heat. Add mushrooms in an even layer and cook undisturbed until golden. Stir, then continue cooking until deeply browned and tender. Add garlic and cook briefly until fragrant.

3. Prepare the carbonara base:
In a bowl, whisk egg yolks, whole egg, Parmesan, Pecorino Romano, black pepper, and salt until smooth and creamy.

4. Combine gently:
Remove skillet from heat. Add hot pasta to mushrooms, tossing to coat. Slowly pour in egg mixture while tossing constantly to prevent scrambling.

5. Create the sauce:
Gradually add reserved pasta water, a few tablespoons at a time, until the sauce turns silky and clings to the pasta.

6. Finish and serve:
Taste and adjust seasoning. Garnish with herbs, extra cheese, and black pepper before serving.

Helpful Tips to Perfect This Recipe

• Use heat wisely: Always remove the pan from heat before adding eggs. This ensures a creamy carbonara sauce without curdling.
• Brown for flavor: Allow mushrooms to fully caramelize. Consequently, this deepens umami flavor and mimics classic carbonara richness.
• Cheese matters: Finely grate cheese for smoother melting. Additionally, mixing Parmesan and Pecorino balances salt and nuttiness.