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A bowl of vegetarian carbonara with mushrooms, garnished with herbs and Parmesan cheese, and a fork resting inside.
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4.93 from 26 ratings

How To Make Vegetarian Carbonara

Upgrade pasta night with this creamy, cozy vegetarian carbonara! Made with savory mushrooms, egg yolks, and a healthy dose of Parmesan, this is comfort food at its finest (we've dozens of 5-star reviews to prove it!). Perfect for weeknights, date nights, or anytime you need a plate full of comfort!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dishes, Pastas
Cuisine: Italian
Diet: Halal, Hindu, Kosher, Vegetarian
Keyword: mushroom carbonara, vegetarian carbonara, vegetarian spaghetti carbonara
Diet: Vegetarian
Occasion: Valentine's Day
Time: 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 2 Tbsp unsalted butter 28 g
  • 3 cups sliced mushrooms 180 g
  • 2 cloves garlic minced
  • 1 lb uncooked spaghetti 450 g
  • 2 Tbsp salt
  • 4 egg yolks room temperature
  • 2 whole eggs room temperature
  • 1 cup finely grated Parmesan cheese 85 g

Instructions

  • Mushrooms: Melt butter in a sauté pan over medium heat. Add mushrooms and garlic, cooking until mushrooms lose their moisture and become soft, about 5 minutes.
    Sliced mushrooms, the star of a vegetarian carbonara, are sautéed to perfection in a black frying pan against a crisp white background.
  • Whisk Eggs: Whisk together the egg yolks and whole eggs until evenly mixed. Stir in the Parmesan.
    A hand skillfully uses a whisk to mix beaten eggs in a transparent glass bowl on a white surface, laying the foundation for a delightful vegetarian carbonara dish.
  • Pasta: Bring a large pot of water to a boil, then add salt and spaghetti. Cook according to the package instructions until spaghetti is al dente. When finished, save 1 cup of the water that you cooked the pasta in, and strain out the rest.
  • Temper Eggs: Very slowly drizzle the 1 cup of pasta water into the eggs, whisking as you pour. This tempers the eggs so that they won't scramble when they hit the hot noodles.
    A pot of vegetarian carbonara spaghetti with metal tongs rests invitingly on a pristine white background.
  • Combine: Stir the egg mixture and mushrooms into the spaghetti noodles. Top with cracked black pepper and more Parmesan cheese. Serve immediately.
    A vegetarian carbonara with sautéed mushrooms waits in a pot, while a pair of tongs rests on the side, ready to serve.

Nutrition

Serving: 1serving | Calories: 545kcal | Carbohydrates: 65.8g | Protein: 26.9g | Fat: 19.8g | Saturated Fat: 9.4g | Cholesterol: 405mg | Sodium: 310mg | Potassium: 426mg | Fiber: 0.6g | Sugar: 1.2g | Calcium: 245mg | Iron: 6mg
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