10-Minute Mushroom Carbonara

4.20 (12)
⏱ 15 mins 🍽 Serves 6 🏷 Main course

This speedy pasta dish delivers a luxuriously creamy sauce made from eggs, Parmesan and garlic, combined with sautéed mushrooms. It coats spaghetti perfectly for a satisfying meal that comes together in a flash. The method is straightforward, using simple ingredients to create a classic carbonara flavour with an earthy mushroom twist. Ideal for a weeknight when you want something delicious without a long cooking time.

10-Minute Mushroom Carbonara

Ingredients

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

Method

  1. Fill a large pot with lightly salted water and bring it to a boil. Add the spaghetti and cook for about 12 minutes, stirring now and then, until it is al dente. Drain the pasta.
  2. While the pasta cooks, put the sliced mushrooms into a dry skillet. Cook them for 3 to 5 minutes until they start to brown and release their juices. Pour in the olive oil and add the garlic, frying for about 3 minutes more until softened.
  3. Take a bowl and beat the eggs together. Stir in half of the grated Parmesan cheese until well combined, then pour this mixture into the cooked mushrooms in the skillet.
  4. Plate the drained spaghetti and spoon the creamy mushroom sauce over the top. Finish with a sprinkle of the remaining Parmesan cheese.

Nutrition (per serving)

Calories371 kcal
Fat8 g
Sugars3 g
Protein17 g
Sodium144 mg

Recipe details

CategoryMain course
AuthorRyan Schroeder