Spaghetti Carbonara with Mushrooms
While Carbonara is a staple in Italy, that doesn’t mean you should be missing out on a delightful Italian pasta dish. Why not make Gluten Free Spaghetti Carbonara with Mushrooms at home for dinner for your family and loved ones?
What I truly love about this dish is that it uses pantry staples, and it is easy enough to make for dinner during the busy work week. This dish is loaded with robust flavor for only a handful of ingredients. It is relatively inexpensive to make, and most grocery stores carry baby Bella and shiitake mushrooms.
- Prep Time: 15 Minutes
- Cook Time: 8 Minutes
- Total Time: 23 Minutes
- Yield: 8
- Category: Main Dish, Pasta
- Method: Stove-Top
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Egg Yolks- 4 Large
- Large Eggs- 2
- Baby Bella Mushrooms- 1- 8 Ounce package
- Shiitake Mushrooms- 1- 8 Ounce package
- Gluten Free Spaghetti- 1 Pound
- Grated Pecorino Romano or Parmesan Cheese- 1 Cup plus extra for topping the spaghetti
- Salt and Pepper
- Garlic Cloves- 4 Finely Chopped
- Fresh Chopped Parsley-4 Tablespoons
- Extra Virgin Olive Oil- 2 Tbsp
Instructions
- Place a large pot with a pasta insert over high heat on the stove-top and bring to a boil.
- In a mixing bowl, whisk together the room temperature eggs, yolks and parmesan cheese. Season with a pinch of salt and a generous amount of black pepper. Whisk well to prevent any lumps.
- Slice the baby Bella mushrooms and shiitake mushrooms and set aside.
- Once the water has started to boil, salt and add the gluten free spaghetti. Cook to a little before al dente. While the pasta is cooking- follow the next steps:
- Turn stove-top to medium heat, and add 2 tablespoons of extra virgin olive oil into a medium non stick pan. Once the pan has heated up, add the chopped mushrooms. Salt and sautée until the mushrooms are soft, about 5-10 minutes. Add the chopped garlic and sautée for about 1 minute. Remove from the heat.
- Reserve 1 cup of the hot pasta water and set aside. Once the spaghetti is fully cooked, add the spaghetti to the mushrooms mixture and toss everything to combine.
- In a separate large mixing bowl, add the spaghetti, and pour the egg mixture over the spaghetti stirring constantly until creamy(to avoid scrambled eggs) to avoid lumps. Do not add the egg mixture to the stove-top. This will create scrambled eggs.
- Thin out the sauce with a bit of the reserved pasta water, a couple tablespoons at a time until it reaches the desired consistency and creaminess.
- Season the carbonara well with black pepper and salt, then add the chopped parsley.
- Serve and enjoy.
Keywords: Gluten Free Spaghetti with Mushrooms, Gluten Free Pasta Dish, Gluten Free Italian Staple, Gluten Free Vegetarian Pasta Dish