Mushroom Carbonara with Fresh SageJump to Recipe
I started to embrace what I call the Cross-Your-Fingers step in recipes. It’s that one step where even if you made the recipe a bunch of times, you are never 100% sure if it’s going to work out. This Mushroom Carbonara has a big Cross-Your-Fingers step, but it’s totally worth it.
And it turns out even if the Cross-Your-Fingers step goes South, it’s still a darn good meal!
But, if it goes right, you’ll end up with a silky smooth, savory, mushroom-packed carbonara that is a perfect vegetarian version of the classic Italian dish.
Of course, the Cross-Your-Fingers step in this homemade Mushroom Carbonara is the part where you add uncooked eggs to piping hot spaghetti and mushrooms and hope (HOPE!) that the eggs don’t curdle. Of course, there are tricks to make sure this works, but you might still get the occasional small crud of egg in the finished product.
Have no fear though. It’s a delicious meal no matter what and one that I happily embrace. Don’t be afraid of the carbonara. It’s worth the leap of faith!
Carbonara can be a fickle recipe and one that I think scares some home cooks. Have no fear! You can master it. This Mushroom Carbonara is my new favorite version and you and your family will love it.
1) In a medium bowl, whisk together egg yolks, whole eggs, and parmesan cheese. Set aside for later. Slice mushrooms.
2) Melt Land O’Lakes® Butter with Canola Oil in a large skillet over medium heat. Add sliced mushrooms and cook until the mushrooms wilt down and caramelize well. This should take at least 10 minutes, stirring occasionally.
3) While the mushrooms are cooking, cook spaghetti in salted water until al dente. Reserve pasta water.
3) Add sliced garlic and fresh sage to mushrooms and cook for 30 seconds.
4) Add cooked spaghetti to the mushrooms in the skillet. Add ½ cup pasta water to the skillet and save the rest as you might need more if the sauce gets too thick.
5) Remove skillet from heat entirely and quickly stir in the egg and parmesan mixture. The residual heat from the spaghetti will cook the eggs and they shouldn’t curdle. If they do curdle slightly, it’s okay. It’s still delicious!
6) Serve mushroom carbonara immediately garnished with fresh sage leaves.
Mushroom Carbonara Video
How to Make Mushroom Carbonara
It should be no surprise that this carbonara starts with mushrooms… lots of them!
You could use any mushroom but I prefer just standard cremini mushrooms. Slice them and add them to a skillet with the Land O’Lakes® Butter with Canola Oil. Cook the mushrooms until they wilt down completely and start to get browned.
Then you can add in the slivered garlic and fresh sage. You don’t want to cook it too long once the garlic and sage are in or they will just burn.
Here’s the key to carbonara: Eggs, egg yolks, and parmesan cheese. That’s all you need! It can go wrong, but it can also go soooo right.
Once your mushrooms are cooked, add your cooked spaghetti straight from the water to the skillet along with about 1/2 cup of pasta water. Then, most importantly, take the skillet off the heat. Any direct heat on the pasta will almost certainly scramble your eggs!
Then take a deep breath, say a little prayer, and stir in your whisked egg mixture. Immediately use tongs to start tossing the spaghetti with the egg mixture. If you do it right the sauce will start to thicken but stay silky smooth.
I nailed this version!
I’ll be honest. I made this dish a few times and I did slightly scramble my eggs in one version of them. It happens. If you were serving this dish in a restaurant it would be a redo, but if you’re just eating it at home it’s mostly likely still very delicious!
Conquer your carbonara fears and try this mushroom version. It’s a keeper!