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Mushroom Carbonara with Pancetta Recipe

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3.9 from 14 reviews

This Mushroom Carbonara with Pancetta is a creamy, savory twist on the classic Italian pasta dish. Featuring sautéed mushrooms and crispy pancetta, combined with a silky sauce made from eggs, Parmesan cheese, and black pepper, this recipe delivers a rich and comforting meal that’s quick and easy to prepare at home.

Ingredients

Pasta

  • 400g spaghetti

Sauce & Toppings

  • 150g pancetta, diced
  • 200g mushrooms, sliced (such as cremini or button mushrooms)
  • 3 large eggs
  • 1 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • 2 tbsp olive oil
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about a cup of pasta water, then drain the pasta.
  2. Prepare the Pancetta and Mushrooms: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crisp, about 4-5 minutes. Remove with a slotted spoon and set aside. In the same skillet, add the sliced mushrooms and sauté until browned and tender, approximately 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant.
  3. Mix the Carbonara Sauce: In a bowl, whisk together the eggs, grated Parmesan, a generous amount of freshly ground black pepper, and a pinch of salt until well combined.
  4. Combine Pasta and Sauce: Add the drained spaghetti to the skillet with mushrooms and garlic, then return the pancetta to the pan. Remove the pan from heat to prevent scrambling the eggs. Quickly pour the egg and cheese mixture over the pasta while tossing vigorously to create a creamy sauce. Add reserved pasta water a little at a time as needed to achieve a silky consistency.
  5. Serve: Divide the pasta among plates, garnish with additional Parmesan, black pepper, and freshly chopped parsley if desired. Serve immediately while warm and creamy.

Notes

  • Be sure to remove the skillet from heat before adding the egg mixture to avoid cooking the eggs into a scramble.
  • Use freshly grated Parmesan for the best flavor and smooth sauce texture.
  • Reserve some pasta water to adjust sauce consistency if it’s too thick.
  • Variations can include adding peas or substituting pancetta with guanciale or bacon.

Find it online: https://marthatasty.com/mushroom-carbonara-with-pancetta-recipe/