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Vegetarian Carbonara with Mushrooms

🇮🇹 Italy

Servings: 8 Prep: 15 minutes Cook: 15 minutes Total: 30 minutes

Ingredients

  • 3 large eggs
  • 2 egg yolks
  • 1 1/2 cups finely grated Parmesan cheese, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound spaghetti
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 pounds cremini mushrooms, stems trimmed, sliced 1/4-inch thick
  • 1 large shallot, finely minced (about 1/2 cup)
  • 1 teaspoon thyme leaves, finely chopped
  • 1 teaspoon smoked Spanish paprika
  • 1/4 cup dry white wine
  • 1/2 cup chopped parsley

Steps

  1. In a bowl, whisk together eggs, egg yolks, and 1 cup of the Parmesan. Season with salt and pepper; set aside.
  2. Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Before draining, reserve 1 cup of pasta water.
  3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add mushrooms and 1/2 teaspoon salt. Cover and cook about 5 minutes until mushrooms release their liquid.
  4. Uncover, raise heat to high, add shallot, and cook, stirring, until liquid evaporates and mushrooms turn golden-brown, 5-8 minutes.
  5. Stir in thyme and smoked paprika. Add wine and cook until the pan is almost dry, scraping up browned bits.
  6. Drain pasta and return it to the pan. Toss with the mushroom mixture and parsley.
  7. Pour the egg and cheese mixture over the pasta and toss quickly to coat, thinning with reserved pasta water as needed for a creamy consistency.
  8. Season with salt and pepper to taste. Serve topped with remaining Parmesan.

Notes

Toss the pasta off direct heat when adding the egg mixture to prevent scrambling.

Source: www.themediterraneandish.com