Vegetarian Classic Pasta Carbonara
Indulge in the comforting flavors of a timeless favorite with this Vegetarian Classic Pasta Carbonara. A delightful twist on the traditional recipe, this dish swaps pancetta for hearty cremini mushrooms, creating a rich, earthy depth of flavor that's perfect for plant-based eaters. Silky pasta is bathed in a luscious sauce made from eggs, grated Parmesan, and a touch of reserved pasta water, delivering a creamy texture without the need for cream. Garlic sautéed in golden olive oil adds aromatic warmth, while a sprinkle of freshly chopped parsley provides the perfect finishing touch. Ready in just 30 minutes, this easy vegetarian carbonara is ideal for busy weeknights or entertaining guests with refined, meat-free fare. Serve it steaming hot and watch it disappear off plates in no time! Keywords: Vegetarian Pasta Carbonara, creamy pasta recipe, easy weeknight dinner, meatless carbonara.
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Ingredients
- 400 grams spaghetti
- 3 large eggs
- 100 grams Parmesan cheese, grated
- 250 grams cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Fill a large pot with water, add a pinch of salt, and bring to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente.
Step 2
While the pasta is cooking, crack the eggs into a medium bowl and beat them with a fork. Add the grated Parmesan cheese, salt, and freshly ground black pepper, mixing until well combined.
Step 3
In a large skillet over medium heat, heat the olive oil. Add the sliced mushrooms and sprinkle with a pinch of salt. Sauté for about 5 minutes, or until the mushrooms are golden brown and tender.
Step 4
Add the minced garlic to the skillet with the mushrooms and cook for another minute, ensuring the garlic does not burn.
Step 5
When the pasta is done, reserve a cup of pasta water and then drain the rest. Immediately add the hot pasta to the skillet with the mushrooms, tossing to combine.
Step 6
Remove the skillet from the heat and slowly pour the egg and cheese mixture over the pasta, stirring quickly to ensure the heat from the pasta cooks the eggs and forms a creamy sauce. Add splashes of reserved pasta water if needed to reach the desired sauce consistency.
Step 7
Season the pasta with additional salt and pepper to taste, if necessary.
Step 8
Garnish with freshly chopped parsley before serving.
Nutrition Facts
| Serving size | (948.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1567.9 |
| Total Fat 76.8g | 0% |
| Saturated Fat 29.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 658mg | 0% |
| Sodium 4295.7mg | 0% |
| Total Carbohydrate 135.9g | 0% |
| Dietary Fiber 10.4g | 0% |
| Total Sugars 9.4g | |
| Protein 90.6g | 0% |
| Vitamin D 148IU | 0% |
| Calcium 1268.2mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 1291.7mg | 0% |
Source of Calories