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My review
10-Minute Mushroom Carbonara
28
Ryan Schroeder
"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."
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Ingredients
17 m servings 371Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Note:
- Use any dried pasta you prefer.
Nutrition Facts
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Reviews
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Newest
8/25/2018
Not my favorite. Seems dry and plain. Probably would add more of a sauce next time.
8/24/2018
This is the second time I made this for my family dinner night. Super easy to make.
8/24/2018
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 t...
8/13/2018
I most recently made this with frozen cheese tortellini from the grocery store — extra cheesy!