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10-Minute Mushroom Carbonara

Rated as 5 out of 5 Stars
22

"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 371
Original recipe yields 6 servings

Directions

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  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 the Parmesan cheese. Mix well and stir into cooked mushroom mixture.
  4. Serve the pasta topped with mushroom sauce and remaining Parmesan cheese.

Footnotes

  • Cook's Note:
  • Use any dried pasta you prefer.

Nutrition Facts


Per Serving: 371 calories; 7.9 57.8 16.7 99 144 Full nutrition

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Reviews

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I most recently made this with frozen cheese tortellini from the grocery store — extra cheesy!