This quick and easy Mushroom Carbonara recipe features rich, creamy pasta tossed with mushrooms and fresh parsley.
Begin by boiling pasta in salted water until al-dente per package instructions. Reserve 1/2 cup of the pasta water and drain the rest of the pasta.
In a medium pan heat olive oil and sauté mushrooms for 3 minutes. Add in garlic and cook for 1 minute. Add egg yolks and parmesan cheese to a small bowl and whisk to combine.
Add the pasta to the skillet with the mushrooms and garlic mixture. Add in the egg / cheese mixture and 1/4 cup of the pasta water. Slowly toss the pasta until the pasta is coated. Add more pasta water if needed.
Add in fresh parsley and season with salt and pepper to taste. Serve each bowl with crushed red pepper flakes, parmesan cheese, and a drizzle of olive oil for serving!