Vegetarian Classic Spaghetti Carbonara

Indulge in the rich, creamy goodness of this Vegetarian Classic Spaghetti Carbonara—a meatless twist on the Italian classic that's perfect for weeknight dinners or special occasions. This recipe replaces traditional bacon with savory sautéed mushrooms and adds a burst of freshness with optional green peas, making it a wholesome and hearty dish. A velvety sauce of eggs, Parmesan cheese, and black pepper clings luxuriously to al dente spaghetti, creating a symphony of flavors and textures. With just 15 minutes of prep time and simple ingredients like onion, garlic, and olive oil, this vegetarian carbonara is as quick to make as it is satisfying. Finish with a sprinkle of fresh parsley for a touch of elegance, and you've got a comforting meal that’s sure to impress. Perfect for fans of vegetarian pasta recipes and Italian cuisine!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams spaghetti
• 2 tablespoons olive oil
• 1 medium onion
• 2 garlic cloves
• 200 grams button mushrooms
• 4 large eggs
• 100 grams Parmesan cheese, grated
• 1 teaspoon freshly grated black pepper
• 100 grams green peas (optional)
• 1 teaspoon salt
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

Step 2

While the pasta is cooking, finely chop the onion and mince the garlic cloves. Slice the button mushrooms thinly.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

Step 4

Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-6 minutes until the mushrooms are golden and have released their moisture.

Step 5

In a medium mixing bowl, beat the eggs. Stir in the grated Parmesan cheese and freshly grated black pepper until well combined.

Step 6

If using, add the green peas to the mushroom mixture and season with salt. Cook for an additional 2 minutes.

Step 7

Once the pasta is cooked, reserve 1 cup of the pasta cooking water and then drain the spaghetti.

Step 8

Reduce the heat under the skillet to low. Add the hot pasta to the skillet with the mushroom mixture. Toss well to combine.

Step 9

Remove the skillet from the heat and quickly pour in the egg and cheese mixture, stirring vigorously to prevent the eggs from scrambling. The heat from the pasta will cook the eggs gently, creating a creamy sauce.

Step 10

If the sauce is too thick, gradually add some reserved pasta water, a little at a time, until reaching the desired consistency.

Step 11

Taste and adjust seasoning with more salt and pepper if needed.

Step 12

Serve immediately, garnished with chopped parsley if desired.

Nutrition Facts

Serving size	(1159.9g)

Amount per serving	% Daily Value*
Calories	1752.7

Total Fat 82.8g	0%
Saturated Fat 31.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 844mg	0%
Sodium 4372.3mg	0%
Total Carbohydrate 163.9g	0%
Dietary Fiber 17.6g	0%
Total Sugars 18.5g
Protein 100.9g	0%

Vitamin D 160IU	0%
Calcium 1342.3mg	0%
Iron 14.7mg	0%
Potassium 1649.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 22.4%

Carbs: 36.3%