Mushroom Carbonara

Name: Mushroom Carbonara
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: Kosher salt and freshly ground black pepper; 2 tablespoons unsalted butter; 2 tablespoons olive oil; One 16-ounce container sliced bella mushrooms, broken into pieces; 12 ounces bucatini; 4 large eggs, at room temperature; 1 1/2 cups freshly grated Parmesan

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

No one will miss the meat with this play on the classic roman dish Pasta Carbonara. The mushrooms give the pasta plenty of savory flavor and their crisp texture mimics the pancetta usually found in this dish. With only 15 minutes of cook time, this recipe is sure to become a weeknight staple in your home--especially on Meatless Mondays.

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Ingredients

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Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

2 tablespoons olive oil

One 16-ounce container sliced bella mushrooms, broken into pieces

12 ounces bucatini

4 large eggs, at room temperature

1 1/2 cups freshly grated Parmesan

Directions

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19m Easy 97%

CLASS

Bring a large pot of salted water to a boil.
Heat the butter and olive oil in a large skillet over medium-high heat until the butter is melted and just starting to brown, about 1 minute. Add the mushrooms and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until golden and crispy, about 10 minutes.
Meanwhile, cook the pasta according to package directions.
Combine the eggs, 1 cup of the Parmesan and several grinds of black pepper in a large bowl and whisk until well combined.
Once the pasta is cooked, drain, reserving 1 cup pasta water. Add the pasta to the bowl and toss with tongs to coat. Add the mushrooms, half the pasta water and the remaining cheese, thinning with more water as needed so that the pasta is well coated.