Vegetarian Spaghetti Carbonara

Indulge in the comforting, creamy flavors of this Vegetarian Spaghetti Carbonara, a plant-based twist on the Italian classic that doesn’t compromise on richness or depth of taste. Featuring sautéed cremini or button mushrooms with a hint of smoky paprika, this dish delivers a bold, umami punch that perfectly complements the velvety egg and vegetarian-friendly Parmesan sauce. Tossed with al dente spaghetti and a touch of garlic, this recipe is a quick and satisfying dinner ready in just 30 minutes. Ideal for vegetarians or anyone seeking a lighter, meat-free pasta option, this carbonara is finished with a sprinkle of fresh parsley for a vibrant, herby lift. Perfect for busy weeknights or an elegant meal at home, this creamy vegetarian pasta is a must-try!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 g spaghetti
• 2 tbsp olive oil
• 150 g cremini or button mushrooms
• 0.5 tsp smoked paprika
• 2 garlic cloves
• 100 g parmesan cheese (vegetarian-friendly)
• 2 eggs
• 2 egg yolks
• 0.5 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.

Step 2

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Step 3

Thinly slice the mushrooms and mince the garlic cloves. Add the mushrooms to the skillet and sauté for 5-7 minutes, stirring occasionally, until they become golden and slightly crispy.

Step 4

Sprinkle the smoked paprika over the mushrooms, stir to combine, and continue cooking for 1-2 minutes. Add the garlic and sauté for another 30 seconds until fragrant. Remove the skillet from heat and set aside.

Step 5

In a mixing bowl, whisk together the eggs, egg yolks, grated parmesan cheese, salt, and black pepper until smooth and creamy.

Step 6

Once the pasta is cooked and drained, immediately add it to the skillet with the sautéed mushrooms. Toss to distribute the mushrooms evenly.

Step 7

Working quickly to ensure the heat of the pasta warms the sauce but does not scramble the eggs, pour the egg mixture over the pasta. Use tongs or a wooden spoon to toss everything together until the sauce thickens and coats the spaghetti. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.

Step 8

Taste and adjust seasoning with more salt and black pepper as needed.

Step 9

Serve immediately, garnished with freshly chopped parsley and additional grated parmesan, if desired.

Nutrition Facts

Serving size	(825.6g)

Amount per serving	% Daily Value*
Calories	1581.5

Total Fat 75.9g	0%
Saturated Fat 27.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 812.4mg	0%
Sodium 2745.0mg	0%
Total Carbohydrate 138.0g	0%
Dietary Fiber 9.8g	0%
Total Sugars 7.4g
Protein 82.3g	0%

Vitamin D 150.5IU	0%
Calcium 1375.6mg	0%
Iron 12.0mg	0%
Potassium 1204.0mg	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: 43.7%

Protein: 21.0%

Carbs: 35.3%