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
- spaghetti: 1 pack (16 ounce pack)
- fresh mushrooms: 0.5 pound (sliced)
- olive oil: 1 Tbsp
- garlic: 2 clove
- eggs: 3 piece
- freshly grated Parmesan cheese: 0.5 cup (divided)
Metric Conversion
Stages of cooking
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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.
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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.
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Beat eggs together in a bowl. Add 1/2 of the Parmesan cheese. Mix well and stir into cooked mushroom mixture.
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Serve spaghetti topped with mushroom sauce and remaining Parmesan cheese.
