Vegetarian Spaghetti Carbonara
A delicious and satisfying twist on the classic carbonara, made without meat but full of rich, creamy flavors. Perfect for a quick and comforting meal.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Whisk
Ingredients
Main Ingredients
- 12 oz spaghetti Or preferred pasta, serves as the base of the dish
- 2 tbsp olive oil Adds richness and helps sauté the ingredients
- 2 cloves garlic, minced Enhances the depth of flavor
- 1 cup sliced mushrooms Cremini or shiitake, provides a meaty texture and umami
- 1 tsp smoked paprika Adds a smoky, bacon-like essence
- 2 large eggs Helps create a creamy, silky sauce
- 1 cup grated Parmesan or vegetarian hard cheese Adds a salty, nutty depth
- 1 tsp black pepper Brings a slight heat and enhances the sauce
- 1 tbsp chopped parsley Brightens the dish with freshness
- salt, to taste Balances the flavors
Instructions
- Boil a large pot of water with a pinch of salt. Cook the pasta until al dente, following package directions. Reserve one cup of pasta water, then drain the pasta.
- Heat olive oil in a skillet over medium heat. Add garlic and mushrooms, sautéing until browned. Stir in smoked paprika and turn off the heat.
- In a mixing bowl, whisk together eggs, grated cheese, and black pepper until well combined.
- Toss the cooked pasta with the sautéed mushrooms in the skillet. Remove the skillet from the heat.
- Pour the egg mixture over the hot pasta, stirring rapidly to create a creamy sauce. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
- Season with salt to taste and garnish with fresh parsley.
- Serve immediately while warm and creamy.
Notes
For a vegan alternative, use silken tofu or plant-based cream instead of eggs and nutritional yeast or vegan cheese in place of Parmesan.