Vegetarian Mushroom Carbonara

A bowl of pasta tossed in carbonara sauce and topped with sage leaves and mushrooms.

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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.

Prep Time15

Cook Time25

Total Time40

Servings: servings

Calories: 805kcal

Author: Karishma Pradhan

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

Mushrooms: Meaty mushrooms, like oyster mushrooms or other wild varieties like maitake, shiitake, or Lion's Mane, will give you the best flavor in the dish.

Urfa Chili Flakes: Urfa chilies are deeply savory and smoky, with a bit of sweetness and mild heat. They add a nice umami note in this meatless variation, but they're absolutely optional; do not go out and buy them just for this recipe!

Recipe adapted from Claire Saffitz's Spaghetti Carbonara (Bon Appetit)

Nutrition