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Mushroom Carbonara served in a bowl
4.88 from 8 votes

Mushroom Carbonara

This Mushroom Spaghetti Carbonara recipe is a twist to the classic, being a meatless version using mushrooms. Rich and creamy with no cream.
Prep Time5 mins
Cook Time10 mins
Course: Main Course
Cuisine: Italian
Keyword: Carbonara, mushrooms, Pasta
Servings: 4
Calories: 538kcal
Author: Ayeh
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  • 360 g spaghetti
  • 400 g shiitake mushrooms
  • 4 egg yolks
  • 1 whole egg
  • 100 g pecorino romano
  • Black pepper to taste
  • Sea salt


  • Slice up mushrooms
  • In a bowl, add eggs, cheese and pepper then mix together.
  • Sauté mushrooms on a high heat with no oil to start. This brings out the beautiful nutty flavour. Once they’ve browned, add olive oil and saute together
  • At the same time, start to cook pasta in heavily salted water
  • Once mushrooms are cooked, take the the pan off the heat
  • Add a splash of pasta water to the egg/cheese mixture and stir together. You will have a thick creamy sauce
  • Whilst the pan is off the heat, add the cooked pasta into the pan, pour over the mixture and stir together quickly. The mixture will make a nice creamy sauce to coat all of the pasta without scrambling the eggs as the pan will have cooled slightly
  • Serve pasta straight away with some cracked pepper and a sprinkle of extra cheese



Calories: 538kcal | Carbohydrates: 76g | Protein: 26g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 262mg | Sodium: 339mg | Potassium: 561mg | Fiber: 5g | Sugar: 5g | Vitamin A: 423IU | Calcium: 316mg | Iron: 2mg