Best 2 10 Minute Mushroom Carbonara Recipes

Feast your senses on a symphony of flavors with our exquisite Mushroom Carbonara, a culinary masterpiece ready in just 10 minutes. This delectable dish tantalizes taste buds with a creamy, cheesy sauce, perfectly complemented by sautéed mushrooms and al dente spaghetti. Indulge in the richness of Parmesan and Pecorino Romano cheeses, highlighted by the earthy notes of mushrooms and a hint of black pepper. Craving a vegetarian delight? Our recipe caters to your preferences, showcasing the versatility of this classic dish. For those seeking a touch of indulgence, the Pancetta Carbonara offers a savory, smoky twist. And if you're gluten-free, rejoice in our dedicated Gluten-Free Mushroom Carbonara, a testament to culinary artistry. Dive into the world of Carbonara with our curated collection of recipes, each promising an exceptional culinary experience.

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10-MINUTE MUSHROOM CARBONARA

10-Minute Mushroom Carbonara image

This is a quick and easy upgrade to weeknight spaghetti dinner. I tend to make this low sodium, but you may want to add salt in the pasta water and while the mushrooms are cooking.

Provided by Ryan Schroeder

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 17m

Yield 6

Number Of Ingredients 6

Ingredients

1 (16 ounce) package spaghetti
½ pound sliced fresh mushrooms
1 tablespoon olive oil
2 cloves garlic
3 eggs
½ cup freshly grated Parmesan cheese divided

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Meanwhile, place mushrooms in a dry skillet over medium heat. Cook until they begin to brown and release moisture, 3 to 5 minutes. Add oil and garlic. Fry until softened, about 3 minutes more.
Beat eggs together in a bowl. Add 1/2 the Parmesan cheese. Mix well and stir into cooked mushroom mixture.
Serve the pasta topped with mushroom sauce and remaining Parmesan cheese.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 57.8 g, Cholesterol 98.9 mg, Fat 7.9 g, Fiber 2.8 g, Protein 16.7 g, SaturatedFat 2.5 g, Sodium 143.5 mg, Sugar 2.9 g

MUSHROOM CARBONARA

Mushroom Carbonara image

No one will miss the meat with this play on the classic roman dish Pasta Carbonara. The mushrooms give the pasta plenty of savory flavor and their crisp texture mimics the pancetta usually found in this dish. With only 15 minutes of cook time, this recipe is sure to become a weeknight staple in your home--especially on Meatless Mondays.

Provided by Gabriela Rodiles

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
One 16-ounce container sliced bella mushrooms, broken into pieces
12 ounces bucatini
4 large eggs, at room temperature
1 1/2 cups freshly grated Parmesan

Steps:

Bring a large pot of salted water to a boil.
Heat the butter and olive oil in a large skillet over medium-high heat until the butter is melted and just starting to brown, about 1 minute. Add the mushrooms and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until golden and crispy, about 10 minutes.
Meanwhile, cook the pasta according to package directions.
Combine the eggs, 1 cup of the Parmesan and several grinds of black pepper in a large bowl and whisk until well combined.
Once the pasta is cooked, drain, reserving 1 cup pasta water. Add the pasta to the bowl and toss with tongs to coat. Add the mushrooms, half the pasta water and the remaining cheese, thinning with more water as needed so that the pasta is well coated.

Tips:

Use good quality pasta: Fresh or dried pasta will work for this recipe, but using a high-quality pasta will make a big difference in the final dish.
Don't overcook the pasta: Cook the pasta according to the package directions, but be careful not to overcook it. Al dente pasta is best for this dish.
Use a large skillet: A large skillet will help to ensure that the pasta and sauce are evenly cooked.
Don't crowd the skillet: When adding the pasta to the skillet, don't crowd it. If the skillet is too crowded, the pasta will not cook evenly.
Use a wooden spoon to stir the pasta: A wooden spoon will help to prevent the pasta from sticking to the skillet.
Add the cheese slowly: When adding the cheese to the pasta, add it slowly and stir constantly. This will help to prevent the cheese from clumping.
Serve immediately: Carbonara is best served immediately after it is made. The pasta will start to thicken as it sits, so it's best to enjoy it right away.

Conclusion:

This 10-minute mushroom carbonara is a quick and easy weeknight meal that is sure to please the whole family. The combination of mushrooms, cheese, and bacon is a classic for a reason, and the addition of peas adds a pop of color and flavor. This dish is also relatively inexpensive to make, making it a great option for budget-minded cooks. So next time you're looking for a quick and easy meal, give this 10-minute mushroom carbonara a try.