This mushrooms carbonara is an incredible delicious vegetarian alternative to the classic carbonara for those of us who don't eat meat in general, or pork in particular. Made with a whole egg, yolks and lots of pecorino or parm!
Melt butter in a large skillet on medium heat. Once melted, add olive oil. Add mushrooms and cook until golden, about 10-15 minutes. Stir as little as possible to make sure they brown and moisture is locked in. Season with pepper and a pinch of salt.The pasta water should be ready by now.
Cook pasta al dente (about 10 minutes - check the package for exact timing). Once the pasta is cooked, ladle out about 1 cup of the pasta water. Don’t forget this step! Drain the pasta. While the mushrooms and pasta are cooking, whisk together the two egg yolks, the whole egg, grated cheese, parsley and nutmeg in a small bowl. Set aside.
Return drained pasta to the saucepan with the mushrooms. The pan should still be pretty hot but the stove turned off. Immediately add ½ cup of the hot pasta water in with the cooked pasta and stir to combine. Add the egg and cheese mixture. Stir quickly to create a creamy sauce. Add more pasta water if necessary and if it’s not binding, quickly return to the still hot stovetop just for a second but don’t heat it too much. Transfer to a serving plate or serving dish. Garnish with chopped parsley and cheese. Serve immediately.
Mushroom Carbonara https://www.notenoughcinnamon.com/mushroom-carbonara-pasta/