RecipesArchit AgarwalABC PastaComment

Mushroom Carbonara

RecipesArchit AgarwalABC PastaComment
Mushroom Carbonara

Carbonara is one of those pastas that feels simple until you actually make it.

On paper, it’s not complicated. Eggs, cheese, pepper, pasta water, and pasta. But the moment you add heat into the equation, everything gets a little stressful.

Too hot, and the eggs scramble.
Too cold, and the sauce never comes together.
Not enough pasta water, and it gets clumpy.
Too much, and suddenly you have soup.

But when you get it right, it is absolutely worth it.

Carbonara is really a lesson in emulsification. It teaches you how to use residual heat, starchy pasta water, and constant movement to turn eggs and cheese into a silky sauce. No cream. No white sauce. Just technique.

For this version, I wanted to see if mushrooms could bring the kind of depth you usually get from guanciale, bacon, or ham. Obviously, it’s not the same thing. But mushrooms bring their own kind of magic — deep browning, earthy flavour, the perfect chew, and those high umami notes that make the whole dish feel rich and satisfying.

This is still mostly the same idea as a regular carbonara, just with a vegetarian-friendly swap that holds its own.

And honestly, carbonara is one of those dishes I think everyone should try making at least once. It’s slightly chaotic, a little high-pressure, and very easy to mess up.

But that’s also what makes it so satisfying when the sauce finally turns glossy and coats every piece of pasta.

Ingredients

Egg Mixture

  • 2 egg yolks

  • 1 whole egg

  • ½ cup parmesan, finely grated

  • ½ tsp black pepper

  • Salt, to taste

  • 1 tbsp parsley, finely chopped

Pasta + Mushrooms

  • 200 g pasta, I used fusilli

  • Salt, for boiling water

  • 1 tbsp olive oil

  • 200 g cremini (or button) mushrooms, torn into quarters or roughly chopped

  • 3–4 cloves garlic, chopped

  • 1 small onion, finely chopped

  • ¼ to ½ cup pasta water, as needed

To Finish

  • Extra parmesan

  • Parsley

  • Chilli flakes

Method

  • Bring a pot of salted water to a boil and cook the pasta till al dente. Reserve at least ½ cup of pasta water before draining.

  • In a bowl, add the egg yolks, whole egg, parmesan, black pepper, salt, and parsley. Whisk until combined and set aside.

  • In a pan, heat olive oil. Add the torn mushrooms and cook them till they get nicely browned.

  • Don’t rush this step. The mushrooms need time to lose their water and take on colour — that browning is where a lot of the flavour comes from.

  • Add the chopped garlic and onion, and cook till softened.

  • Add the cooked pasta to the pan and toss everything together over even heat.

  • Add a splash of pasta water and scrape the bottom of the pan to pick up all that mushroom flavour.

  • Now take the pan off the heat.

  • Let it cool for a moment so the eggs don’t scramble, then add the egg mixture.

  • Mix quickly and continuously till the egg, cheese, and pasta water come together into a glossy sauce.

  • If it looks too thick, add a little more pasta water until you get the right consistency.

  • Top with more parmesan, parsley, and chilli flakes.

  • Serve immediately.