Emily Johnson
Carbonara is a pasta dish that originated in Rome, Italy, in the mid-20th century. It is traditionally made with long, slender strands of pasta, cured pork, and a combination of eggs and grated hard cheese, like Parmesan or Pecorino Romano, that transform into a silky, creamy sauce. While there is much debate about the few ingredients in carbonara, many recipes include mushrooms, which add an earthy flavor to the dish.
| Characteristics | Values |
|---|---|
| Type of dish | Pasta |
| Cuisine | Italian |
| Origin | Rome, Italy |
| Main ingredients | Mushrooms, eggs, cheese, pasta |
| Cheese options | Parmesan, Grana Padano, Pecorino Romano |
| Additional ingredients | Bacon, garlic, shallots, parsley, thyme |
| Preparation time | 10-20 minutes |
| Serving size | 4-6 people |
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What You'll Learn
Mushroom carbonara recipes
Mushrooms are not a traditional ingredient in carbonara, but they can be added to the classic Italian pasta dish to create a vegetarian version or simply to enhance its flavour and texture. Here are some recipes for mushroom carbonara.
Ingredients
- Pasta (traditionally long, slender strands, but you can use any dried pasta you prefer)
- Mushrooms (button, cremini, or your favourite variety)
- Eggs
- Grated hard cheese (Parmesan, Pecorino Romano, or another variety)
- Olive oil
- Salt
- Black pepper
- Garlic
- Shallots or small red onion
- Bacon or pancetta (optional)
Method
First, put a large pot of salted water on to boil. Heat olive oil in a large Dutch oven or another heavy pot over medium heat. If you are including bacon or pancetta, add it now and cook until the fat begins to render and the edges are starting to crisp (6-8 minutes). Remove the bacon or pancetta from the pan and set aside.
Next, add the sliced mushrooms to the pan. Cook, tossing occasionally, until they are golden brown (this should take around 13-16 minutes). While the mushrooms are cooking, prepare the pasta according to the package directions, reserving 1 cup of the cooking water.
Once the mushrooms are browned, reduce the heat to medium-low and add the garlic, shallots or onion, and salt. Cook, stirring often, until the aromatics are softened but not browned (30-60 seconds).
In a separate bowl, whisk together the eggs and grated cheese. Add the pasta to the mushroom mixture, along with 1 cup of pasta cooking liquid. Cook over medium-low heat, stirring often, for about 2 minutes.
Remove the pan from the heat and let it cool for 1 minute. Add ½ cup of pasta cooking liquid to the egg and cheese mixture, then gradually add this to the pan, stirring vigorously with a wooden spoon. Continue to add more pasta cooking water as needed until a creamy sauce coats all the noodles.
Finally, add salt, pepper, and parsley to taste, then serve garnished with more grated cheese.
Tips
- The pan should be very hot when you add the mushrooms, as they will lower the temperature.
- The pasta should be cooked 2 minutes shy of al dente, as it will continue to cook in the sauce.
- Be careful not to add the egg mixture to the pasta when it is too hot, or the eggs will scramble.
- If your carbonara seems bland, add more salt.
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Vegetarian mushroom carbonara
Ingredients
- Pasta (any variety, but long, thin noodles are ideal for a smooth and creamy dish)
- Mushrooms (cremini, shiitake, or your favourite variety)
- Olive oil
- Shallots
- Garlic
- Salt
- Black pepper
- Eggs
- Cheese (vegetarian Parmesan, or a mix of vegetarian hard cheese and Parmigiano Regiano, Grana Padano, or Pecorino Romano)
- Parsley
- White wine (optional)
- Smoked paprika (optional)
- Thyme (optional)
Method
First, bring a large pot of salted water to a boil. You can add salt to the pasta water and to the mushrooms while they are cooking for extra flavour.
Slice your mushrooms finely, discarding any tough stems. Heat olive oil in a large pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are golden brown. This should take around 10-15 minutes.
While the mushrooms are cooking, prepare your pasta according to the package directions, reserving one cup of the cooking water. Drain the pasta and set aside.
Once the mushrooms are browned, reduce the heat and add the garlic, shallots, and salt to the pan. Cook for a further 30-60 seconds, stirring often, until the aromatics are softened. You can also add smoked paprika and thyme for extra flavour.
Deglaze the pan with a splash of white wine, if using, and then add the cooked pasta to the mushroom mixture. Temper the egg mixture by gradually adding a little of the pasta cooking water, and then add this to the pan, stirring constantly until well combined.
Finally, add more pasta water as needed to create a creamy sauce. Season with salt and pepper to taste, garnish with parsley and extra cheese, and serve immediately.
Tips
- The quality of ingredients and care in preparation are crucial to an exceptional plate of pasta.
- For the best results, grate the cheese very finely.
- Be mindful of the texture of the mushroom when choosing a variety, as some will work better with pasta than others.
- The dish serves up to four people—any more than that and the dish won't be the same!
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Bacon and mushroom carbonara
Ingredients:
- Spaghetti or any long, slender pasta
- Bacon (thick-cut)
- Mushrooms (cremini, button, or exotic varieties like oyster or shiitake)
- Parmesan cheese (grated)
- Eggs
- Garlic
- Olive oil
- Salt and pepper
- Parsley or chives (optional)
Instructions:
- Bring a large pot of salted water to a boil and add your chosen pasta. Cook according to the package instructions, usually around 8-10 minutes for al dente. Reserve a cup of the pasta water before draining.
- Meanwhile, heat a non-stick frying pan over medium-high heat. Fry the bacon until crispy, then transfer to a plate lined with kitchen paper. No need to chop the bacon before cooking—leaving it whole gives a better crisp.
- In the same pan, sauté garlic in the remaining bacon fat until lightly browned. You can also add other aromatics like shallots at this stage.
- Add mushrooms to the pan and cook until golden brown. You can also cook the mushrooms separately in a dry skillet if you prefer.
- In a separate bowl, whisk together eggs and grated Parmesan cheese. You can also add some pasta water to this mixture to loosen it up.
- Combine the cooked pasta with the mushroom mixture, stirring well.
- Gradually add the egg and cheese mixture to the pasta, stirring vigorously. Add more pasta water as needed to achieve your desired sauce consistency.
- Crumble the crispy bacon and add it to the pasta, along with extra cheese and black pepper to taste.
- Serve the pasta, ensuring the mushrooms and bacon are evenly dispersed. Sprinkle with chopped parsley or chives, if desired, and extra Parmesan cheese.
Tips:
- If you want an even creamier sauce, you can add heavy cream or all-purpose cream to the carbonara.
- For extra flavor, use chicken broth instead of water to cook the pasta.
- Don't skip the step of letting the pasta cool slightly before adding the egg mixture, or it may scramble.
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Types of mushrooms used
Mushroom carbonara is a vegetarian take on the traditional Italian pasta dish. It swaps out cured pork for mushrooms, which lend a meaty texture and umami flavour. When making mushroom carbonara, it's important to keep in mind that not all mushrooms have the same texture, and some will work better with pasta than others.
Button mushrooms are a popular choice for carbonara, as seen in recipes from Bon Appétit and BBC Good Food. Button mushrooms have a mild flavour and a tender texture, making them a good option for those who want the mushrooms to blend seamlessly into the dish.
Cremini mushrooms, also known as baby bella mushrooms, are another variety that can be used in carbonara. They have a slightly earthier flavour and a firmer texture than button mushrooms, adding a bit more substance to the dish.
Chestnut mushrooms are a variety of cremini mushrooms with a nutty, sweet flavour and a meaty texture. They are often used in combination with button mushrooms in carbonara recipes, as in the BBC Good Food recipe.
Other varieties of mushrooms can also be used in carbonara, depending on personal preference and availability. For instance, Caroline's Cooking mentions simply using whatever mushrooms she has on hand.
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History of carbonara
Carbonara is a pasta dish that originated in Rome, Italy, in the mid-20th century. The first written reference to the dish appeared in the Italian newspaper La Stampa in 1950, where it was described as a meal favoured by American servicemen. The first recipe for carbonara was published in Italy in 1954 in La Cucina Italiana magazine. It featured pancetta, garlic, and Gruyère cheese. The same year, a recipe for carbonara was included in Elizabeth David's Italian Food, an English-language cookbook published in Britain.
The dish took its modern form and name in the middle of the 20th century, but its origins and name are widely debated. Some sources trace its origin to the Lazio region, while others believe it was created during the Allied liberation of Rome in 1944, when American soldiers introduced bacon to Italy. The name "carbonara" is derived from "carbonaro", meaning "coal burner", leading some to believe that the dish was first made as a hearty meal for Italian charcoal workers. Supporting this etymology, the term ""cacio e uova" has been documented as far back as 1839, and some Italians born before World War II associate that name with carbonara.
The classic recipe for carbonara contains no butter, cream, or garlic. It is traditionally made with long, slender strands of pasta, such as spaghetti, bucatini, or rigatoni; fatty cured pork such as guanciale, a type of cured pork jowl; and a combination of eggs and grated hard cheese like Parmesan or Pecorino Romano, which create a silky, creamy sauce. However, variations abound, and outside Italy, it is common to add vegetables such as mushrooms, green peas, or broccoli, and to substitute the meat with ham or coppa.
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Frequently asked questions
Yes, you can add mushrooms to carbonara. Mushroom carbonara is a popular variation of the traditional recipe.
To make mushroom carbonara, cook the mushrooms in a pan over medium-high heat until they are golden brown. Then, add garlic, shallots, and salt, and cook until the aromatics are softened. Cook the pasta according to the package directions, reserving some of the cooking water. Drain the pasta and add it to the mushroom mixture. In a separate bowl, whisk together eggs and grated hard cheese such as Parmesan or Pecorino Romano. Temper the egg mixture with the pasta cooking water, then gradually add it to the pot, stirring constantly until a creamy sauce forms.
Yes, you can make vegetarian mushroom carbonara by omitting the traditional cured pork or bacon and using mushrooms as the main ingredient.
You can use a variety of mushrooms for carbonara, such as chestnut, button, or cremini mushrooms. Choose mushrooms with a texture that will work well with pasta.
Mushroom carbonara can be made in as little as 10 minutes once the water is boiling. However, it typically takes around 20 to 30 minutes to prepare and cook the dish.
