This Mushroom Spaghetti Carbonara recipe is a twist to the classic, being a meatless version using mushrooms. Rich and creamy with no cream.
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