Get ready for some serious comfort food! This Creamy Mushroom Carbonara features thick spaghetti coated in a creamy sauce with plenty of sauteed mushrooms.
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One of the other things I couldn’t part with was our DVD collection. Now I know everything is going digital and steaming and whatnot, but we just had too many good DVDs to let them all go into the dumpster. However, I did decide to compromise and consolidate all of the discs into 2 large binders that I ordered from Amazon. I went through and cut the covers down to squares and then organized all of the DVDs. They take up a lot less space now, but we still have all of our old favorites.
However, as I was going through those DVDs, you’ll never believe what I found. No, it wasn’t more cash (that would’ve been cool). It was an old Blockbuster case cover. I used to do this online survey thing to earn points, and we’d cash those points in for free used Blockbuster DVDs. It got to where we wouldn’t rent movies anymore. We’d just hit up the used section and “buy” the DVDs with our coupons. There was an even an advertisement stuck in one of the cases saying “Blockbuster Express is better than Netflix!” Hmmm…I think history might prove differently now.
Creamy Mushroom Carbonara
So the other night, Laura and I pulled out our DVD binder and found an old favorite. Then we curled up on the couch (after Robbie went to bed) with a bowl of this Creamy Mushroom Carbonara. It was awesome!
Have you ever made classic Spaghetti Carbonara? It’s definitely a favorite around here, and we’ve made it a number of times for company. However, I decided to put a spin on this by adding in sauteed mushrooms instead of pancetta. (In hindsight, I should’ve left the pancetta in this recipe…it would’ve been delicious!) The umami of the mushrooms plus the creaminess of the pasta paired quite well together. In fact, this Creamy Mushroom Carbonara raced right up our list of comfort food!
One of the unique things about making carbonara at home is the fact that the eggs cook indirectly. You don’t want to add the eggs in while the dish is on the stove or you might end up with scrambled eggs. Instead, the egg mixture is mixed in with the hot pasta which indirectly cooks the eggs. The result is a creamy and delicious ‘sauce’ coating the pasta. I seriously could eat carbonara at least once a week!
One little tip for the indirect cooking is to pour the hot pasta water into a large bowl. You’ll need to reserve a bit of the pasta water for cooking, but the rest of it can be used to heat up the mixing bowl. That way the bowl is hot and the pasta is hot. Stir in the egg mixture for about a minute or so, and you’re all set. Divide the pasta into bowls, and then get ready for some serious comfort food with this Creamy Mushroom Carbonara! It makes for a great meal while you’re curled up on the couch watching old DVDs. Cheers, friends!
Did you make this Creamy Mushroom Carbonara at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for more tasty pasta recipes? Check out these other favorites, too:
Creamy Mushroom Carbonara
- 2 large eggs
- 2 large egg yolks
- ½ cup grated Parmesan cheese plus more for serving
- ¼ cup Pecorino Romano cheese grated
- 1 tsp black pepper plus more for serving
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1½ pounds button mushrooms sliced
- ½ cup finely diced onions
- 2 tsp minced garlic
- 1½ tsp kosher salt
- 16 ounces thick spaghetti
- 1 cup chopped Italian parsley
- Using a small bowl, whisk together the eggs, egg yolks, Parmesan, Pecorino and pepper; set aside. (Tip: Do this first to allow egg mixture to come to room temperature before using it later in the recipe.)
- Place a large, deep skillet over medium-high heat and add olive and butter. Once butter has melted, add mushrooms. Cook for 13-15 minutes, stirring occasionally, or until mushrooms are golden brown.
- Reduce heat to medium-low; add onions, garlic and salt. Continue cooking, stirring occasionally, for 3-4 minutes, or until onions have begun to soften. (If necessary, reduce heat to low to keep mushroom mixture warm until pasta is ready.)
- Meanwhile, cook the pasta in salted water for 2 minutes less than package instructions. Reserve 2 cups of the pasta water; drain rest of pasta water into a large serving bowl. (See note below)
- Transfer cooked pasta along with 1½ cups of the reserved pasta water into skillet with the mushrooms. (If heat was reduced, increase heat back to medium-low.)
- Continue cooking for 2-3 minutes, stirring occasionally.
- Pour water out of the large serving bowl. Transfer pasta and mushrooms into the bowl; stir in the egg mixture and chopped parsley. Stir constantly until eggs begin to thicken and coat the pasta. (The heat from the pasta and bowl will indirectly cook the eggs. If the mixture becomes too thick, add a splash of the reserved pasta water. I typically add ~¼ cup of additional pasta water at this point.)
- Top liberally with freshly ground black pepper and additional Parmesan cheese. Serve immediately.