Ingredients
Method
Prepare the Mushrooms
- Start by prepping the star ingredient — mushrooms. Clean your mushrooms thoroughly by wiping them with a damp cloth or paper towel.
- Avoid washing them under water as mushrooms tend to absorb moisture, which can make them soggy when cooked. Once cleaned, slice the mushrooms thinly.
- Heat a large skillet over medium heat and add the olive oil. When the oil shimmers, toss in the minced garlic. Sauté the garlic for about 30 seconds until it’s fragrant, but don’t let it brown. Quickly add the sliced mushrooms to the pan.
- Season the mushrooms with a pinch of salt and black pepper. This will draw out their moisture and concentrate their flavor. Stir occasionally, allowing the mushrooms to cook down for about 6–8 minutes until they turn golden brown and slightly crispy on the edges. Set the pan aside.
Cook the Pasta
- While the mushrooms are cooking, fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt to the water — this is essential as it helps season the pasta itself.
- Once the water is boiling, drop in the spaghetti or your pasta of choice. Stir occasionally to prevent the pasta from sticking. Cook according to the package directions, usually about 9–11 minutes for al dente. It’s important not to overcook the pasta since it will continue cooking when you toss it with the sauce later.
Make the Carbonara Sauce
- While the pasta is cooking, it’s time to prepare the sauce. In a large mixing bowl, crack the eggs and separate two of them, keeping the yolks only. You should have two whole eggs and two egg yolks in total.
- Whisk the eggs and yolks together until smooth. Add the grated Pecorino Romano cheese to the eggs, stirring until well combined. Season the mixture with a generous amount of freshly cracked black pepper.
- The pepper adds that distinct, signature flavor to carbonara, so don’t be afraid to add more than you typically would.
Combine Pasta with Mushrooms and Sauce
- When the pasta is ready, reserve about 1 cup of the pasta water before draining it. This starchy water is key to creating a silky carbonara sauce.
- Immediately transfer the drained pasta to the pan with the sautéed mushrooms. Toss the pasta and mushrooms over medium-low heat to mix well. Turn off the heat to avoid scrambling the eggs when you add them.
- Next, pour the egg and cheese mixture over the pasta and mushrooms. Stir quickly and continuously, tossing the pasta until the eggs thicken and coat the noodles in a creamy sauce.
- The residual heat from the pasta will cook the eggs gently, forming that velvety sauce carbonara is famous for.
- If the sauce feels too thick, add a little of the reserved pasta water, one tablespoon at a time, until the sauce reaches the desired consistency. Keep stirring as you add the water to avoid making the sauce too runny.
Serve and Garnish
- Once your mushroom carbonara is well-coated with the creamy sauce, it’s ready to serve! Plate the pasta into bowls, twirling it to create a neat nest of noodles. Sprinkle a little extra grated Pecorino Romano on top for an added burst of flavor.
- For garnish, chop some fresh parsley and sprinkle it over the pasta. The parsley adds a pop of color and enhances the dish’s fresh, earthy flavors. Finish with a final crack of black pepper for that quintessential carbonara touch.