Who knew a meatless carbonara could be so good? This mushroom carbonara recipe is silky and rich, with bits of deeply-browned savory mushrooms and a topping of crispy sage. It’s a tried-and-true method that minimizes any risk of curdling for a fuss-free experience.
I love a good fall pasta, like my weeknight-friendly creamy pumpkin pasta, kale pasta, or even this swoon-worthy egg yolk ravioli. And lately, all I’ve been thinking about is carbonara. I mean, what’s not to like, with its glossy, rich sauce perfectly balanced by the spicy black pepper and salty cheese.
I wanted to create a vegetarian version for a long time, and I wondered about mushrooms after seeing a similar recipe from Pasta Social Club. I’ve eaten many proper carbonaras in my life, from my favorite local Italian spots in Boston to the traditional osterias in Rome, but honestly, this mushroom variation is so delicious!
👩🏽🍳 Recipe Lowdown
key details before we dive into the cooking!
- No meat required! Savory mushrooms lend this vegetarian carbonara a rich, umami flavor. A glossy, buttery yellow sauce made from eggs and Parmigiano-Reggiano adds a touch of decadence without feeling too heavy.
- The recipe is adapted from Bon Appetit’s spaghetti carbonara, a favorite of mine that I’ve made many times due to its superior method.
- Making a paste with the eggs and cheese, then tossing it with the noodles while the noodles are still hot, minimizes any risk of curdling and produces a silky sauce. A topping of crispy sage is fun and festive.
Ingredient Notes
- Mushrooms: Seek out meaty, savory mushrooms like oyster, shiitake, or maitake. White button mushrooms won’t provide enough flavor here.
- Sage: Crispy sage offers a little bit of an earthy, fall flavor; unfortunately, any other herb won’t crisp up properly, but if you can’t find sage, feel free to just omit.
- Urfa Chili Flakes (optional): Urfa chili has a mild heat, with a smoky, raisin-y flavor. It helps bring out the umami of the mushrooms, but it’s absolutely optional.
For a full list of ingredients and their quantities, please refer to the recipe card.
How to Make This Recipe
Step 1 – Heat olive oil in a skillet; when warm, add the sage and cook on both sides until crisp. Drain on a paper towel.
Step 2 – Cook mushrooms in the residual oil over medium-high heat until nice and crispy. This will take several minutes, so don’t be afraid to give the mushrooms time to sear properly. Transfer to the paper towel.
TIP: Take your time with the mushrooms. Golden brown, crispy mushrooms ensures lots of flavor in the finished dish.
Step 3 – Cook pasta until just before al dente, then transfer to the skillet with a splash of pasta water. Simmer until the pasta is al dente and most of the water has been reduced.
Step 4 – Whisk eggs and cheese, then add a splash of pasta water until combined.
Step 5 – Remove pasta from the heat, then slowly stir in the egg-cheese mixture, whisking frequently.
Step 6 – Once the sauce begins to thicken and coat the pasta, add the mushrooms back into the sauce. Divide amongst serving bowls, top with crispy sage and enjoy!
Recipe FAQs
Cremini mushrooms are okay, but I would absolutely recommend heartier varieties like oyster, maitake, shiitake, or black trumpets. I would not use white button mushrooms here.
If your sauce won’t thicken, it might have gotten too cold to thicken over the residual heat. That’s okay! Very carefully place pan back over low heat, and whisk vigorously (to prevent curdling) until thickened.
Carbonara is a little tough to reheat because of the risk of curdling, but the safest way to do so is to make a double boiler; place the pasta in a heat-safe bowl over a pot of simmering water, and whisk vigorously until warmed through.
Did you try this recipe?
I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.
For even more cozy recipes, be sure to subscribe to my newsletter.
Vegetarian Mushroom Carbonara
Ingredients
- 8 ounces dried pasta, such as spaghetti, bucatini, or rigatoni
- 3 tablespoons extra-virgin olive oil
- 8 sage leaves
- Salt and black pepper
- 8 ounces mushrooms, preferably oyster or wild mushrooms, chopped | see notes
- ½ teaspoon urfa chili flakes, optional | see notes
- 1 ½ ounces Parmigiano-Reggiano cheese, finely grated
- 1 large egg
- 2 large egg yolks
Instructions
- Bring a large pot of salted water to a boil.
- Cook the mushrooms: Meanwhile, cook the mushrooms. Line a large plate with a paper towel and set aside.Set a large Dutch oven or skillet over medium heat with 3 tablespoons extra-virgin olive oil. When the oil is shimmering, add 8 sage leaves. Cook for 15 – 30 seconds until sage leaves are crisp on one side, then cook on the other side. Using tongs, transfer to the paper towel to drain and sprinkle with a pinch of salt.Increase the heat to medium-high, then add 8 ounces mushrooms (chopped). Cook, undisturbed, for 3 – 5 minutes until browned on the bottoms, then toss and continue sautéing for another 3 – 5 minutes until mostly crisp. Season with salt, lots of black pepper, and ½ teaspoon urfa chili flakes (if using). Remove from the heat, and transfer mushrooms to the paper towel.Set aside Dutch oven for later (do not rinse; we want to keep those nice mushroom-y bits for the sauce!).
- Cook the pasta: Add 8 ounces dried pasta, and cook until two minutes shy of al dente. Reserve ½ cup pasta water, then transfer the pasta along with ¼ cup of the pasta water to the Dutch oven. Stirring constantly, bring to a boil, then reduce the heat and simmer until most of the water has evaporated and the pasta is al dente, about 2 – 3 minutes.
- Finish the sauce: While the pasta cooks, whisk about ¾ of the cheese with 1 large egg and 2 large egg yolks in a small bowl until well-combined. Slowly stream in 2 tablespoons of the hot pasta water. Remove the Dutch oven from the heat, then very slowly stream in the egg-cheese mixture, whisking constantly to incorporate. Once fully incorporated, continue tossing vigorously until the sauce transforms from wet and bubbly to glossy and thick as it coats the pasta. Next, stir in the cooked mushrooms.If necessary, you can thin out the sauce with the remaining pasta water. The sauce should be *just* slightly thinner than you'd like it, as it will continue to thicken as it sits. Note: Cooking the eggs over residual heat minimizes any risk of curdling, but sometimes the heat cools down too quickly and the sauce doesn't thicken enough. If this happens, you can put it back over low heat but make sure to stir constantly and remove from the heat immediately once it clings to the pasta.
- Serve: The sauce should taste well-salted, with plenty of peppery flavor; if necessary, adjust salt and pepper to your desired taste. Divide pasta amongst serving bowls, top with remaining cheese and sage leaves, and serve immediately. Enjoy!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Owner’s Review: Despite not having any meat, this carbonara is so cozy, comforting, and savory! Crisp mushrooms do a great job of replacing the meaty guanciale for an earthy, fall-inspired twist.