This mushroom carbonara recipe is a quick and easy upgrade to a weeknight spaghetti dinner. Once your water is boiling, this dish can be on your plate in just 10 minutes. I tend to make this low-sodium, but you may want to add salt to the pasta water and to the mushrooms while they are cooking.
Ingredients
- 1 package spaghetti , 16 ounce
- 0.5 pounds sliced fresh mushrooms
- 1 tablespoon olive oil
- 2 cloves garlic
- 3 eggs
- 0.5 cups freshly grated Parmesan cheese divided
Instructions
-
1
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.
-
2
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.
-
3
Beat eggs together in a bowl. Add 1/2 of the Parmesan cheese. Mix well and stir into cooked mushroom mixture.
-
4
Serve spaghetti topped with mushroom sauce and remaining Parmesan cheese.
Nutrition Facts
Per serving
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