Mushroom Carbonara Recipe

This mushroom carbonara combines earthy, umami-rich mushrooms with the classic carbonara technique, creating a deeply satisfying variation that adds richness and depth. While not traditional Roman carbonara, this adaptation maintains the creamy egg emulsion while celebrating mushrooms’ natural umami.

Why This Recipe Works

This mushroom variation succeeds because:

• Mushrooms provide umami — Cremini or shiitake mushrooms offer deep, savory flavor
• Complements pancetta — Mushrooms and pancetta create a rich, layered flavor
• Maintains carbonara technique — Proper egg emulsion, no cream
• Satisfying texture — Thick-sliced mushrooms provide meaty bite
• Earthy richness — Mushrooms add depth that enhances the dish

Important Note: This recipe includes pancetta/guanciale. For a vegetarian version, see our Vegetarian Carbonara Recipe.

Ingredients You’ll Need

For the Carbonara

• 400g spaghetti — Good quality dried pasta
• 300g cremini or shiitake mushrooms — Sliced thick (about 1cm thick)
• 100g pancetta or guanciale — Cut into small cubes
• 2 tablespoons olive oil — Extra virgin
• 3 cloves garlic — Minced
• 1 teaspoon fresh thyme — Chopped, optional but recommended
• 4 large egg yolks — Room temperature
• 2 whole eggs — For creaminess
• 100g Pecorino Romano — Freshly grated
• Black pepper — Freshly cracked, generous amount
• 2 tablespoons fresh parsley — Chopped, for garnish

Ingredient Notes:

• Mushroom choice: Cremini (baby bella) or shiitake work best—they have more umami than white button mushrooms
• Pancetta/guanciale: Provides the traditional carbonara flavor base
• Thyme: Optional but adds herbal depth that complements mushrooms
• Cheese: Pecorino Romano is traditional, but Parmigiano-Reggiano also works

Why Mushrooms Work:

• High umami content (glutamate)
• Meaty texture when sliced thick
• Absorb flavors well
• Provide satisfying bite
• Complement pancetta’s richness

Equipment Needed

• Large pot for pasta
• Large skillet or pan
• Mixing bowl (plastic or ceramic)
• Whisk or fork
• Tongs or pasta fork
• Grater (for cheese)
• Cutting board and knife

How to Make Mushroom Carbonara

Step 1: Prepare Everything First

Before cooking, prepare all ingredients:

1. Slice mushrooms thick (about 1cm thick slices)
2. Cut pancetta/guanciale into small cubes
3. Mince garlic
4. Chop thyme (if using)
5. Grate the cheese (100g total)
6. Crack eggs into a bowl (4 yolks + 2 whole eggs)
7. Crack black pepper generously
8. Chop parsley
9. Get pasta water ready

Pro Tip: Having everything ready prevents scrambling eggs while searching for ingredients.

Step 2: Render the Pancetta

Place pancetta or guanciale in a cold pan. Turn heat to medium-low. Cook for 8-10 minutes, stirring occasionally, until:

• Fat has rendered (clear liquid in pan)
• Pieces are golden-brown
• Crispy on the outside

Remove pancetta from pan with a slotted spoon, leaving the rendered fat in the pan. Set pancetta aside.

Visual Cue: Pancetta should sizzle gently. If browning too fast, lower the heat.

Step 3: Cook the Mushrooms

In the same pan with rendered fat, add olive oil if needed. Heat over medium-high heat. Add mushrooms in a single layer (work in batches if needed). Cook without stirring for 3-4 minutes, until:

• Bottom side is golden-brown
• Mushrooms release their liquid
• They start to shrink

Flip mushrooms and cook another 3-4 minutes until:

• Both sides are golden-brown
• Mushrooms are tender but still have bite
• Liquid has mostly evaporated

Visual Cue: Mushrooms should be deeply browned, not pale. This browning creates umami flavor.

Step 4: Add Aromatics

Reduce heat to medium. Add minced garlic and thyme (if using). Cook for 30-60 seconds, stirring constantly, until:

• Garlic is fragrant (not browned)
• Aromatics are well-distributed
• Incorporated with mushrooms

Pro Tip: Don’t let garlic brown—it becomes bitter. Just until fragrant.

Step 5: Return Pancetta

Add the cooked pancetta back to the pan with mushrooms. Toss together and remove from heat.

Step 6: Cook the Pasta

While mushrooms cook, bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente (firm to the bite, about 1 minute less than package directions).

Critical: Before draining, reserve 1 cup of pasta water in a measuring cup or bowl.

Visual Cue: Pasta should bend but still have a slight white center when you bite it.

Step 7: Make the Egg Mixture

While pasta cooks, whisk together in a bowl:

• 4 egg yolks
• 2 whole eggs
• 80g of the grated cheese (save 20g for serving)
• Generous black pepper

Whisk until smooth and well combined.

Pro Tip: Use a plastic or ceramic bowl—metal bowls can get too hot and cause scrambling.

Step 8: Combine Everything

Here’s the technique to prevent scrambling:

1. Pan should be off heat (already done)
2. Wait 30 seconds — Ensure pan has stopped sizzling
3. Add the drained pasta to the pan with mushrooms and pancetta
4. Toss to coat with the rendered fat and mushroom juices
5. Add 2 tablespoons of hot pasta water to the egg mixture and whisk quickly
6. Pour egg mixture over the pasta
7. Toss vigorously with tongs for 30-40 seconds
8. Add more pasta water if needed (1-2 tablespoons at a time) until creamy

Visual Cues:

• Sauce should be creamy and glossy
• No visible scrambled egg pieces
• Pasta well-coated with sauce
• Mushrooms and pancetta distributed throughout

Step 9: Serve Immediately

Divide among warm bowls. Top with remaining grated cheese, black pepper, and fresh parsley. Serve immediately!

Pro Tips for Mushroom Carbonara

1. Slice mushrooms thick — Provides meaty texture
2. Don’t crowd the pan — Cook mushrooms in batches if needed for proper browning
3. Brown mushrooms well — Deep browning creates umami flavor
4. Render pancetta first — Use the fat to cook mushrooms
5. Reserve pasta water — Critical for creamy sauce
6. Work quickly — Have everything ready before combining
7. Serve immediately — Carbonara waits for no one

Common Mistakes to Avoid

❌ Crowding mushrooms — They’ll steam instead of brown
❌ Not browning mushrooms — Pale mushrooms lack flavor
❌ Adding eggs to hot pan — Pan must be off heat first
❌ Not tempering eggs — Add hot pasta water to eggs before combining
❌ Using white button mushrooms — Less umami than cremini/shiitake
❌ Overcooking mushrooms — They should have bite, not be mushy

Variations to Try

Mixed Mushroom Version

Use a combination of cremini, shiitake, and oyster mushrooms for varied textures.

Truffle Version

Add a drizzle of truffle oil at the end for luxurious flavor.

Extra Umami Version

Add 1 tablespoon of soy sauce or tamari when cooking mushrooms.

Spicy Version

Add red pepper flakes with the garlic.

Single-Serve Version

Divide all ingredients by 4 for a perfect single serving.

What to Serve With Mushroom Carbonara

• Arugula salad — Peppery greens balance richness
• Crusty bread — Perfect for sopping up sauce
• Roasted vegetables — Broccoli or asparagus
• Nothing — Carbonara is a complete meal

Storage and Reheating

Storage

Best served immediately. If storing, refrigerate in airtight container for up to 2 days.

Reheating

Reheat gently in a pan with a splash of water over low heat, stirring constantly. Texture may change slightly.

Can You Freeze It?

Not recommended. The egg-based sauce doesn’t freeze well.

Frequently Asked Questions

Is this authentic carbonara?

No, this is an adaptation that adds mushrooms. Traditional carbonara uses only guanciale or pancetta. This recipe creates a delicious variation that celebrates mushrooms’ umami.

Can I use different mushrooms?

Yes! Cremini, shiitake, or oyster mushrooms work well. White button mushrooms are less flavorful.

Can I make this vegetarian?

Yes! See our Vegetarian Carbonara Recipe which omits the pancetta and uses smoked paprika instead.

Can I skip the pancetta?

The pancetta provides essential carbonara flavor. Without it, this becomes a different dish (mushroom pasta with egg sauce).

How do I know when it’s done?

The sauce should be creamy and glossy, coating the pasta evenly. No visible scrambled eggs.

Can I make this ahead of time?

No, carbonara must be served immediately. The sauce thickens as it cools.

What’s the difference between this and vegetarian carbonara?

This recipe includes pancetta/guanciale, while vegetarian carbonara omits meat and uses smoked paprika for depth.

More Recipes You’ll Love

• Vegetarian Carbonara Recipe — Meat-free version
• Classic Spaghetti Carbonara — The authentic version
• Easy Carbonara Recipe — Simplified authentic version
• What Is Carbonara? — Complete guide to authentic carbonara

---

Recipe tested and perfected — This mushroom variation has been tested multiple times to ensure it works reliably. While not traditional, it’s a delicious adaptation that maintains the carbonara technique while celebrating mushrooms’ natural umami.