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Classic spaghetti carbonara is given a vegetarian twist in this mushroom carbonara that's loaded with tender mushrooms, tangy sun-dried tomatoes, and a rich Parmesan sauce.
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5 from 1 vote

Sun-Dried Tomato Mushroom Carbonara

Classic spaghetti carbonara is given a vegetarian twist in this mushroom carbonara that's loaded with tender mushrooms, tangy sun-dried tomatoes, and a rich Parmesan sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 312kcal

Ingredients

  • 3 large egg yolks
  • 1 large egg
  • 1/2 cup finely-grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 lb cremini or button mushrooms, stems removed and mushrooms torn into 1-in pieces
  • 1 medium shallot, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup oil-packed sun-dried tomatoes, removed from oil and roughly chopped
  • 12 oz spaghetti (or any other pasta you like!)
  • 1/4 cup minced fresh parsley
  • Additional grated Parmesan cheese for topping

Instructions

  • In a medium bowl, whisk egg yolks, egg, and Parmesan until completely smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • In a Dutch oven or large skillet, heat olive oil over medium-high heat until pan is hot and olive oil is shimmery. Add mushrooms to pan and saute, stirring mushrooms occasionally until they are lightly-browned and tender (about 3-5 minutes)
  • Add shallot, garlic, and tomatoes to mushrooms and saute an additional 1-2 minutes until fragrant and a light golden brown. Season mushrooms with salt and pepper to taste.
  • Bring a pot of lightly-salted water to a boil and cook pasta until just barely al-dente. Reserve 1-1/2 cups pasta cooking water and drain pasta.
  • Add pasta and 1/2 cup reserved pasta water to mushroom mixture. Cook over medium heat 2-3 minutes until liquid is absorbed. Remove from heat and allow to cool 2 minutes.
  • Whisk remaining 1/4 cup pasta water into egg yolks until sauce is completely smooth. Fold egg sauce into pasta mixture, stirring constantly with a wooden spoon until a creamy sauce forms and coats pasta. (drizzle in additional pasta water if needed to loosen sauce)
  • Stir parsley into carbonara and season with additional salt and pepper if needed. Serve carbonara immediately while hot with additional Parmesan grated on top. Enjoy!

Nutrition

Serving: 6oz | Calories: 312kcal | Carbohydrates: 36.1g | Protein: 16.1g | Fat: 12.4g | Saturated Fat: 4g | Cholesterol: 187mg | Sodium: 169mg | Potassium: 425mg | Fiber: 1.1g | Sugar: 1.8g | Calcium: 160mg | Iron: 5mg