30 minute Creamy Mushroom Carbonara
Quick & Easy Mushroom Carbonara. Rich creamy pasta tossed with mushrooms and fresh parsley. Ready in less than 20 minutes!
- 1 tbsp Extra virgin olive oil
- 4 oz shitaki mushrooms sliced
- 4 oz white button mushrooms sliced
- 2 cloves garlic minced
- 1/2 box 6.75 oz whole wheat thin spaghetti
- 1/4 cup starchy pasta water
- 2 egg yolks
- 1 tbsp heavy cream
- 1/8 cup Parmesan cheese
- 1 tbsp fresh parsley
Begin by boiling pasta in salted water until al-dente.
Meanwhile, in a medium saucepan heat olive oil and sauté button mushrooms until tender 3 minutes.
Add in garlic and cook for 1 minute. Take off heat and set mixture aside.
When pasta is done cooking make sure to reserve 1/4 cup of the liquid for the sauce.
Drain pasta then add it back to the pan. One at a time add the egg yolks stirring slowly.
Add heavy cream, pasta water and the reserved mushrooms and garlic.
Add Parmesan and stir until combined and thickened. Season with salt and pepper to taste. Sprinkle each plate with fresh parsley and serve immediately.