Print: 10-Minute Mushroom Carbonara

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.

Prep

17 min

Cook

49 min

Servings

Difficulty

Medium

Ingredients

1 , 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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/10-minute-mushroom-carbonara