Mushrooms In Carbonara: A Match Made In Heaven?

Carbonara is a pasta dish that originated in Rome, Italy, in the mid-20th century. It is traditionally made with very simple ingredients, including cured pork (guanciale, or pancetta), pecorino romano or parmesan cheese, and no cream or peas. However, there are many variations of the dish, and one popular variation is to add mushrooms. Mushrooms add a layer of flavour and texture to the dish, with their meaty texture and umami taste. They can be sautéed until golden brown and succulent, and pair well with the other ingredients in carbonara, such as bacon and cheese.

Mushroom Carbonara recipe

Ingredients:

• Pasta of your choice (spaghetti, orecchiette, pappardelle, etc.)
• Mushrooms (button, cremini, or your favorite variety)
• Bacon or Pancetta (optional)
• Garlic
• Shallots or small red onion
• Olive oil
• Eggs
• Grated Parmesan or hard cheese of your choice
• Salt and pepper
• Fresh thyme (optional)

Instructions:

Step 1: Prepare the Mushrooms

Start by tearing off and discarding the stems of your mushrooms. Then, tear them into quarters or halves, depending on their size. Place the mushrooms in a dry skillet or pan over medium-high heat and cook until they are golden brown and release their moisture. This should take around 3 to 5 minutes for smaller pieces and up to 16 minutes for larger mushrooms.

Step 2: Cook the Pasta

While the mushrooms are cooking, bring a large pot of salted water to a boil. Follow the package instructions to cook your chosen pasta until it is al dente. Remember to reserve about 1/2 cup of the pasta water before draining it, as you will need this for the sauce.

Step 3: Prepare the Meat (Optional)

If you choose to include meat in your carbonara, cook the bacon or pancetta in a pan until it renders its fat. Remove the meat from the pan and set it aside on a plate. You can discard the excess fat, leaving just 1 tablespoon in the pan.

Step 4: Combine the Mushrooms and Meat (Optional)

Add the sliced mushrooms to the pan with the bacon fat and cook until the mushrooms are golden brown. If you are not using meat, simply cook the mushrooms in olive oil instead of bacon fat. Once the mushrooms are cooked, return the bacon to the pan and take it off the heat.

Step 5: Make the Egg Mixture

In a separate bowl, mix the egg yolks, one whole egg, and grated Parmesan or hard cheese. Add a bit of the pasta water to this mixture and whisk to combine. This will create a creamy sauce.

Step 6: Combine the Pasta and Sauce

Add the cooked pasta to the pan with the mushrooms and bacon (if using). Pour in the egg and cheese mixture, tossing until the pasta is evenly coated with the sauce. Work quickly to prevent the eggs from scrambling. If the dish looks dry, add the remaining pasta water to loosen it up.

Step 7: Season and Serve

Taste your mushroom carbonara and adjust the seasoning with salt and pepper as needed. Serve it topped with additional grated Parmesan cheese and a sprinkle of fresh thyme (optional). Enjoy your delicious and hearty mushroom carbonara!

How to cook the mushrooms

When it comes to cooking the mushrooms for your carbonara, there are a few key steps to follow. Firstly, make sure to slice your mushrooms thinly. This will help them cook evenly and give them a nice texture when mixed with the pasta. Next, heat a large pan over medium to medium-high heat. You want to get the pan nice and hot since adding the mushrooms will lower the temperature. Add a generous amount of olive oil to the pan—about a quarter of a cup—to coat the mushrooms.

Toss the mushrooms in the oil and ensure they are well coated. Now, the key to getting delicious mushrooms for your carbonara is to cook them slowly and give them time to brown. This will add a deep, savoury flavour to your dish. Cook the mushrooms, tossing only occasionally, until they are golden brown. This can take anywhere from 5 to 16 minutes, depending on your pan and stove. Be patient, as the mushrooms will release a lot of moisture before they start to brown.

If you're cooking bacon or pancetta for your carbonara, you can add a crushed garlic clove to the pan while rendering the bacon fat. This will infuse the fat with flavour. Just remember to remove the garlic before adding the mushrooms, as you don't want it to burn. If you're not using bacon, you can still add garlic to the mushrooms after they've browned, along with some shallots, to add even more flavour.

Once your mushrooms are beautifully browned and fragrant, they're ready to be mixed with the pasta and egg mixture to create a creamy, luscious carbonara sauce.

How to cook the pasta

To cook the pasta for your mushroom carbonara, start by filling a large pot with water. The amount of water you use will depend on how much pasta you are cooking. A ratio of 2.5 quarts (2.5 litres) of water to 400 grams of pasta is usually enough for four people. If you are cooking a pound of pasta, use 3 quarts of water.

Add a generous amount of salt to the water. The salt will season the pasta as it cooks and penetrate the noodles. Bring the water to a boil, then add your dried pasta. Stir the pasta until the water returns to a boil. Set a timer for one minute less than the package instructions recommend. If you like your pasta very firm (al dente), check the pasta at this point and remove it from the water if it is done. If you are going to simmer the pasta in sauce, you should also remove it sooner.

Once the pasta is cooked to your liking, strain it and cool it briefly. Do not rinse the pasta, as this will wash away the starch that helps the sauce stick to the pasta. Instead, toss the pasta in olive oil. When you are ready to serve, add the pasta to your warm sauce and toss to combine. You can also finish cooking the pasta in your sauce, with a little pasta water. The starchy pasta water will help the sauce bind to the noodles and emulsify the sauce, which is especially important for oil-based sauces.

How to make the sauce

To make the sauce for a mushroom carbonara, you'll need to cook the mushrooms separately from the pasta. Start by heating a large pan over medium-high heat for about 3 minutes. You want the pan to get very hot, as adding the mushrooms will lower the temperature. Toss the mushrooms with extra-virgin olive oil to coat them, then cook, stirring occasionally, until they are golden brown. This should take around 13-16 minutes. While the mushrooms are cooking, you can prepare the pasta according to the package instructions in a large pot of salted boiling water.

Once the mushrooms are golden brown, reduce the heat to medium-low and add some aromatics like garlic and shallots, along with salt to taste. Cook, stirring often, until the aromatics are softened but not browned, about 30-60 seconds. At this point, you can add the cooked pasta to the mushroom mixture, along with some of the pasta cooking liquid (about 1/2 to 1 cup). Cook over medium-low heat, stirring often, for about 2 minutes to allow the flavours to meld and the pasta to finish cooking in the sauce.

Remove the pan from the heat and let it cool for about a minute. This step is important, as adding the egg mixture to a hot pan will result in scrambled eggs instead of a creamy sauce. In a separate bowl, whisk together the egg yolks, one whole egg, and grated Parmesan or pecorino romano cheese. You can adjust the ratio of egg yolks to whole eggs depending on your preference, but generally, you'll want to use more egg yolks than whole eggs to achieve a creamier texture.

Gradually add the egg and cheese mixture to the pan, stirring vigorously with a wooden spoon. If the sauce seems too thick, you can add more pasta cooking liquid to loosen it up. Continue stirring until you have a creamy, luscious sauce coating the pasta. Finally, taste the sauce and adjust the seasoning with salt or additional cheese if needed.

Vegetarian alternatives

Carbonara is a traditional Italian pasta dish that typically includes meat and eggs. However, there are several vegetarian alternatives that you can try.

One option is to replace the meat with fried zucchini or courgettes. This gives the dish a creamy texture and a spicy kick, especially when combined with garlic. You can also add freshly ground black pepper and vegetarian cheese to enhance the flavour.

Another option is to use mushrooms in place of meat. Button mushrooms are a popular choice, as they are readily available and have a meaty texture and umami flavour. You can sauté the mushrooms until they are golden brown, adding a layer of flavour and texture to the dish.

If you are looking for a vegan alternative, you can try using thinly sliced tofu marinated in soy sauce and liquid smoke to mimic the taste and texture of bacon. You can also use smoked paprika instead of liquid smoke. To replace the eggs, you can use a flax egg, but note that it won't thicken the sauce in the same way and may make it gritty.

Vegetarian carbonara is a versatile dish that can be customised to your taste preferences and dietary restrictions. With these alternatives, you can enjoy a meat-free version of the classic Italian favourite.

Frequently asked questions