Description
Experience the rich, creamy delight of Mushroom Spinach Vegetarian Carbonara, a dish that beautifully combines fresh vegetables with classic Italian flavors. This meatless version captures the essence of traditional carbonara while being incredibly satisfying and indulgent.
Ingredients
Scale
- Spaghetti or bucatini
- Cremini (baby bella) mushrooms, sliced
- Fresh spinach, roughly chopped
- 3 egg yolks
- 1 whole egg
- 1/2 cup freshly grated Pecorino Romano (or Parmesan)
- Freshly cracked black pepper
- 1–2 tablespoons olive oil
- 2 cloves garlic, minced
- Pasta water (reserve at least 1 cup)
- Optional: smoked paprika
- Optional: vegetarian bacon bits
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your spaghetti or bucatini and cook according to package directions until al dente, about 8-10 minutes. Before draining, reserve at least 1 cup of the starchy pasta cooking water. Drain the pasta and set aside.
- Prepare the Egg and Cheese Mixture: While the pasta is cooking, crack three egg yolks and one whole egg into a medium-sized bowl. Add about 1/2 cup of freshly grated Pecorino Romano (or Parmesan) and a generous amount of freshly cracked black pepper. Whisk everything vigorously until well combined and slightly pale yellow. Set this bowl aside.
- Sauté the Mushrooms: Heat 1-2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat. Add your sliced mushrooms. Spread them out in a single layer and let them cook undisturbed for 3-4 minutes to allow them to brown nicely before stirring. Once they've browned on one side, stir and continue to cook for another 3-5 minutes until they are tender and have released most of their moisture.
- Add Garlic and Spinach: Reduce the heat to medium. Add the minced garlic to the skillet with the mushrooms and cook for about 1 minute until fragrant. Stir in the fresh spinach and cook for 1-2 minutes, until the spinach has completely wilted. Remove the skillet from the heat.
- Combine and Create the Sauce: Immediately add the hot, drained pasta directly into the skillet with the mushrooms and spinach. Pour the egg and cheese mixture over the pasta. Stir vigorously and continuously, using tongs, to coat the pasta. Gradually add a few tablespoons of the reserved hot pasta water, one spoonful at a time, until the sauce is smooth, glossy, and thick enough to cling to the pasta.
- Serve Immediately: Taste and adjust seasoning if needed. Divide the Mushroom Spinach Vegetarian Carbonara among serving bowls. Garnish with an extra sprinkle of Pecorino Romano and more freshly cracked black pepper. Enjoy it piping hot!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 200 mg
Keywords: To prevent the eggs from scrambling, remove the pan from heat before adding the egg mixture. Reserve more pasta water than you think you'll need for a luscious sauce. Serve immediately for the best texture.