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SideChef
Recipes
Lunch
Mushroom Carbonara
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9 INGREDIENTS • 9 STEPS • 35MINS

Mushroom Carbonara

Recipe
4.2
16 ratings
Community Pick
Community Pick
By subbing the guanciale for crispy mushrooms and spinach, we're bringing in the weekend with the perfect balance of ease and indulgence in this healthy take on a classic pasta dish.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
By subbing the guanciale for crispy mushrooms and spinach, we're bringing in the weekend with the perfect balance of ease and indulgence in this healthy take on a classic pasta dish.
35MINS
Total Time
$5.00
Cost Per Serving
Ingredients
Servings
4
us / metric
Bucatini Pasta
1 pckg
(12 oz)
Bucatini Pasta
or Spaghetti
Mushroom
2 1/4 cups
Mushrooms
Fresh Spinach
5 oz
Fresh Spinach
Olive Oil
2 Tbsp
Olive Oil
Egg
5
Large Eggs
yolks only
Egg
2
Large Eggs
whole
Parmesan Cheese
1 1/4 cups
Parmesan Cheese, divided
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
632
Fat
23.7 g
Protein
31.9 g
Carbs
70.0 g
Love This Recipe?
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Mushroom Carbonara
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Grate the Parmesan Cheese (1 1/4 cups).
step 2
Separate the yolks of Eggs (5) Yolks into a medium bowl with 2 Whole Eggs (2).
step 3
Whisk eggs together with ½ cup Parmesan, Salt (to taste), and Ground Black Pepper (to taste) until creamy.
step 4
In a large pot over medium-high heat, boil water. Once boiling, heavily Salt (to taste) the water and then cook Bucatini Pasta (1 pckg) following package instructions.
step 5
Heat a skillet over medium heat. Add Olive Oil (2 Tbsp). Once hot, cook Mushrooms (2 1/4 cups) until crispy 8-10 minutes. Add the Fresh Spinach (5 oz) and cook until wilted.
step 6
Once cooked, set aside 1 cup of pasta water then drain the pasta.
step 7
Slowly add the pasta water into the egg mixture until the sauce loosens.
step 8
In the same skillet with the mushrooms and spinach, add the pasta and toss to combine over low heat. Pour the egg mixture into the pan and keep the heat on low. Lightly toss the pasta until each strand is coated in the sauce.
step 9
Season with Ground Black Pepper (to taste), garnish with Parmesan, and serve hot!
Tags
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Lunch
Date Night
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegetarian
Pasta
Italian
Vegetables
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