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This mushroom carbonara recipe is a quick and easy upgrade to a weeknight spaghetti dinner. Once your water is boiling, this dish can be on your plate in just 10 minutes. I tend to make this low-sodium, but you may want to add salt to the pasta water and to the mushrooms while they are cooking.
Ingredients
- 1 (16 ounce) package spaghetti
- ½ pound sliced fresh mushrooms
- 1 tablespoon olive oil
- 2 cloves garlic
- 3 eggs
- ½ cup freshly grated Parmesan cheese divided
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Step 2
Meanwhile, place mushrooms in a dry skillet over medium heat. Cook until they begin to brown and release moisture, 3 to 5 minutes. Add oil and garlic. Fry until softened, about 3 minutes more.
Step 3
Beat eggs together in a bowl. Add 1/2 of the Parmesan cheese. Mix well and stir into cooked mushroom mixture.
Step 4
Serve spaghetti topped with mushroom sauce and remaining Parmesan cheese.
Cook’s Note:
Use any dried pasta you prefer.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 371 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat3g | 13% |
| Cholesterol99mg | 33% |
| Sodium144mg | 6% |
| Total Carbohydrate58g | 21% |
| Dietary Fiber3g | 10% |
| Total Sugars3g | |
| Protein17g | |
| Vitamin C1mg | 6% |
| Calcium106mg | 8% |
| Iron3mg | 18% |
| Potassium333mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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