10-Minute Mushroom Carbonara


This mushroom carbonara recipe is a quick and easy upgrade to a weeknight spaghetti dinner. Once your water is boiling, this dish can be on your plate in just 10 minutes. I tend to make this low-sodium, but you may want to add salt to the pasta water and to the mushrooms while they are cooking.

Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins


  • 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


  1. 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.

  2. 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.

  3. Beat eggs together in a bowl. Add 1/2 of the Parmesan cheese. Mix well and stir into cooked mushroom mixture.

  4. Serve spaghetti topped with mushroom sauce and remaining Parmesan cheese.

Cook's Note:

Use any dried pasta you prefer.

Nutrition Facts (per serving)

371 Calories
8g Fat
58g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 371
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 13%
Cholesterol 99mg 33%
Sodium 144mg 6%
Total Carbohydrate 58g 21%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 17g
Vitamin C 1mg 6%
Calcium 106mg 8%
Iron 3mg 18%
Potassium 333mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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