Mushroom Carbonara

5 from 3 votes
Prep Time 25 mins
Cook Time 12 mins
Total Time 37 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 205 kcal


  • 250 g Mushrooms brown
  • 200 g King oyster mushrooms
  • 1 small Red Onion
  • 200 g Spaghetti
  • 200 ml Cream
  • 2 Eggs
  • 1 bunch Parsley
  • 40 g Freshly grated Parmesan
  • 1 tbsp Rapeseed oil
  • Salt and pepper


  • Peel the onion and cut into small pieces. Brush off the mushrooms with a brush and cut into thin slices. Halve the king oyster mushrooms according to size. Heat the oil in a pan. Briefly fry the onions and mushrooms. Salt and pepper.
  • Cook the pasta in plenty of salted water according to the instructions on the package until al dente. Whisk the cream, eggs, salt and pepper. Drain the noodles and mix with the mushrooms in the pan. Pour in the egg cream, heat everything while stirring until the sauce is thickened (it is important not to let it boil). Roughly chop the parsley into the noodles (approx Set aside 1 tbsp).
  • Arrange the mushroom carbonara on plates, sprinkle with the remaining parsley and Parmesan and serve.


Serving: 100gCalories: 205kcalCarbohydrates: 16.7gProtein: 6.9gFat: 12.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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