10-Minute Mushroom Carbonara recipe

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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

Nutrition Info

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
servingSize: -
sodium: 143.5 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  3. Beat eggs together in a bowl. Add 1/2 the Parmesan cheese. Mix well and stir into cooked mushroom mixture.

  4. Serve the pasta topped with mushroom sauce and remaining Parmesan cheese.

Recipe Yield

6 servings

Recipe Note

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.

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