10-MINUTE MUSHROOM CARBONARA
This is a quick and easy upgrade to weeknight spaghetti dinner. I tend to make this low sodium, but you may want to add salt in the pasta water and while the mushrooms are cooking.
Provided by Ryan Schroeder
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 17m
Yield 6
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Beat eggs together in a bowl. Add 1/2 the Parmesan cheese. Mix well and stir into cooked mushroom mixture.
- Serve the pasta topped with mushroom sauce and remaining Parmesan cheese.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 57.8 g, Cholesterol 98.9 mg, Fat 7.9 g, Fiber 2.8 g, Protein 16.7 g, SaturatedFat 2.5 g, Sodium 143.5 mg, Sugar 2.9 g
MUSHROOM CARBONARA
No one will miss the meat with this play on the classic roman dish Pasta Carbonara. The mushrooms give the pasta plenty of savory flavor and their crisp texture mimics the pancetta usually found in this dish. With only 15 minutes of cook time, this recipe is sure to become a weeknight staple in your home--especially on Meatless Mondays.
Provided by Gabriela Rodiles
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Heat the butter and olive oil in a large skillet over medium-high heat until the butter is melted and just starting to brown, about 1 minute. Add the mushrooms and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until golden and crispy, about 10 minutes.
- Meanwhile, cook the pasta according to package directions.
- Combine the eggs, 1 cup of the Parmesan and several grinds of black pepper in a large bowl and whisk until well combined.
- Once the pasta is cooked, drain, reserving 1 cup pasta water. Add the pasta to the bowl and toss with tongs to coat. Add the mushrooms, half the pasta water and the remaining cheese, thinning with more water as needed so that the pasta is well coated.
MUSHROOM PASTA CARBONARA
I absolutely love this creamy and cheesy mushroom carbonara. I serve it with a side salad and rolls to make a complete meal. -Cindi Bauer, Marshfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook mostaccioli according to package directions. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan., Add the cream, butter, parsley, garlic, pepper sauce and salt to skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions.
Nutrition Facts : Calories 511 calories, Fat 33g fat (18g saturated fat), Cholesterol 78mg cholesterol, Sodium 525mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
GROUND BEEF AND MUSHROOM CARBONARA
Make and share this Ground Beef and Mushroom Carbonara recipe from Food.com.
Provided by kymgerberich
Categories Spaghetti
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook and drain spaghetti as directed on package. Rinse spaghetti and return to pot; cover to keep warm.
- Cook bacon over medium-high heat 8 to 9 minutes, turning occasionally, until crisp. Remove bacon from skillet, leavfing drippings in skillet. Drain bacon on paper towel. Crumble bacon.
- In same skillet, cook beef, mushrooms, onion, garlilc, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain, if necessary.
- Pour whipping cream over cooked spaghetti in pot. Cook over medium-high heat 1 to 2 minutes, stirring constantly, until hot.
- Add beef mixture, bacon and eggs to spaghetti mixture. Reduce heat to medium. Cook 2 to 3 minutes, tossing mixture constantly, until spaghetti is well coated. Stir in cheese. Garnish with parsley.
Nutrition Facts : Calories 607.9, Fat 33.5, SaturatedFat 16.8, Cholesterol 209.6, Sodium 655.7, Carbohydrate 47.4, Fiber 2.4, Sugar 2.4, Protein 28.6
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MUSHROOM CARBONARA RECIPE | DELICIOUS. MAGAZINE
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5/5 (2)Category Carbonara RecipesCuisine Italian RecipesCalories 608 per serving
- Melt the butter with the oil in a frying pan over a medium-high heat, then fry the shallots for 5 minutes until softened and golden. Add the garlic and fry for 30 seconds.
- Add the sage and mushrooms to the pan, then fry for 3-4 minutes longer until golden and tender.
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- Meanwhile, do some veg prep! Tear off and discard stems of 1½ lb. crimini or button mushrooms, then tear them into quarters (or in halves if small). Transfer to a medium bowl. Lightly smash and peel 6 garlic cloves, then thinly slice. Peel and finely chop 2 medium shallots. (A small red onion will work fine in a pinch.) Coarsely chop 1 cup parsley leaves with tender stems.
- Whisk 5 large egg yolks, 1 large whole egg, 4 oz. store-bought pre-grated Parmesan (about 1¼ cups), and 1½ tsp. freshly ground black pepper in another medium bowl; set aside.
- Heat a large Dutch oven over medium-high for a good 3 minutes. You want to get the pan very hot since adding the mushrooms is going to lower the temperature of the surface of the pan. Toss mushrooms and ¼ cup extra-virgin olive oil once in pan to coat in oil. Cook, tossing once every 4–5 minutes (but mostly undisturbed), until mushrooms are mostly golden brown, 13–16 minutes. This will take some time and they will let out a lot of moisture before they start to brown, so stick with it!
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