Mushroom Carbonara with Spaghetti

Reimagine traditional carbonara with earthy, flavorful mushrooms, perfectly cooked spaghetti, and a hint of parmesan. The result? Familiar, savory flavors.





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  • Ingredients

    • 4 egg yolks, room temperature
    • 2 eggs, room temperature
    • 1 cup grated Pecorino cheese, plus more for serving
    • 2 teaspoons kosher salt, plus more as needed
    • 1 1/2 teaspoon freshly ground pepper, plus more as needed
    • 2 tablespoons butter
    • 1 pound wild mushrooms, such as chanterelles, shiitake or maitake, thinly sliced
    • 1 pound Carbe Diem Spaghetti
    • ¼ cup chopped parsley
  • Steps

    1. Place egg yolks, eggs, Pecorino, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl. Whisk vigorously to combine and set aside.
    2. Heat a large skillet over medium-high heat. Add mushrooms and season with remaining salt and pepper. Cook until mushrooms are golden brown, stirring occasionally, about 10 minutes. Add butter and cook 2 to 3 minutes more, until crisp. Remove from heat.
    3. Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente, about 13 to 15 minutes. Drain pasta, reserving 1 cup pasta water.
    4. Add mushrooms and ¼ cup pasta water to egg mixture. Quickly stir to combine, then add hot pasta to bowl and toss vigorously to coat. Continue stirring until sauce is creamy and completely coats pasta and mushrooms, about 1 minute.
    5. Divide between bowls and sprinkle with parsley and additional cheese, if desired.