Description
Mushroom and Onion Carbonara is a rich and flavorful twist on the timeless Italian pasta classic. Savory bacon, caramelized onions, and earthy baby bella mushrooms come together in a creamy parmesan-egg sauce, coating perfectly cooked spaghetti for a truly comforting meal. This easy carbonara is quick to prepare, crowd-pleasing, and ideal for an elegant weeknight dinner or special occasion.
Ingredients
Units
Scale
For the Carbonara Sauce
- 4 large eggs, room temperature, lightly beaten
- 2 cups (200 g) parmesan cheese, grated, plus more for garnish
For the Pasta and Toppings
- 12 ounces spaghetti, uncooked
- Fresh parsley, chopped for garnish (optional)
- Salt and pepper, to taste
For the Savory Base
- 6 slices thick-cut bacon, diced
- 1 tablespoon extra virgin olive oil
- 2 medium yellow onions, diced
- 4 ounces baby bella mushrooms, thinly sliced
- 1/2 teaspoon kosher salt
Instructions
- Prepare Egg and Cheese Mixture: In a medium bowl, whisk together the lightly beaten eggs and grated parmesan cheese until well combined and creamy. Set aside for later.
- Cook the Bacon: In a large skillet over medium heat, cook the diced bacon until crisp and golden. Once done, transfer the bacon to a plate lined with paper towels to drain, reserving 2-3 tablespoons of the bacon grease in the skillet for added flavor.
- Caramelize Onions: To the same skillet, add extra virgin olive oil and the diced onions. Sprinkle with kosher salt and cook over medium-low heat, stirring occasionally, for 8–10 minutes until the onions are soft and golden brown.
- Sauté Mushrooms: Add the thinly sliced mushrooms to the caramelized onions. Continue cooking, stirring occasionally, for another 8–10 minutes until the mushrooms are browned and tender. If needed, continue cooking until the onions are nicely caramelized.
- Combine Bacon, Onions, and Mushrooms: Return the bacon to the skillet with the onions and mushrooms. Stir to combine all the ingredients thoroughly, then remove the skillet from the heat to prevent overcooking.
- Cook the Spaghetti: While the onions and mushrooms are cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Turn off the heat but do not drain the pasta water, as it will be used to finish the sauce.
- Mix Pasta and Sauce: Using tongs, transfer the cooked spaghetti directly from the pot into the skillet with the bacon, mushrooms, and onions. Immediately pour the egg and parmesan mixture over the hot pasta and quickly toss everything together, ensuring the sauce coats the pasta evenly and the eggs cook gently without scrambling. If the sauce is too thick, add a bit of the reserved pasta water, tossing constantly, until the sauce is smooth and creamy.
- Serve and Garnish: Garnish your Mushroom and Onion Carbonara with fresh parsley and extra parmesan cheese. Season with salt and freshly ground black pepper to taste. Serve immediately for the best texture and flavor.
Notes
- Use room temperature eggs for a smoother, creamier sauce.
- Do not overcook the pasta; al dente texture yields the best result.
- Work quickly when tossing the egg mixture with the hot pasta to prevent scrambling.
- Adding pasta water helps achieve the perfect creamy consistency.
- For a vegetarian version, omit the bacon and add more mushrooms or use plant-based bacon.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 640
- Sugar: 4g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 210mg
