Let’s talk about weeknight carbonara — the kind that doesn’t involve pancetta or any debate about cream (don’t even start), but leans fully into mushrooms, garlic, eggs, and cheese. It’s humble, creamy without being heavy, and most importantly, it’s satisfying in a way that only pasta can be.
I started making this version on nights when I had eggs, a block of Parmesan, and a slightly tired box of mushrooms in the fridge. No bacon, no problem. The mushrooms bring a rich, earthy flavour that works so well with the silky egg-Parmesan sauce. And it comes together while the pasta’s still boiling. Win-win.
Why You’ll Love It
- It’s meat-free but never boring — mushrooms bring the umami
- You only need a few pantry staples — no trips to the shop required
- One pan for sauce, one for pasta = minimal cleanup
- The sauce is rich but not heavy — no cream needed
- Ready in 20–25 minutes flat
- Great for leftover lunches (if there’s any left…)
Ingredients
- 1 (16 oz / ~450g) pack spaghetti
- ½ pound (~225g) fresh mushrooms, sliced
- 1 tbsp olive oil
- 2 cloves garlic, finely chopped
- 3 large eggs
- ½ cup freshly grated Parmesan cheese (divided)
- Salt and pepper, to taste
How to Make It
Get the pasta going:
Bring a large pot of salted water to a boil. Drop in the spaghetti and cook until al dente (about 10–12 mins, but check your packet). Stir it occasionally so it doesn’t clump. Don’t forget to save a cup of pasta water before draining!
Brown those mushrooms:
While the pasta’s cooking, add the mushrooms to a dry skillet over medium heat. No oil yet. Let them sit for a minute or two — they’ll start to brown and release their water. That’s when the flavour happens.
Add garlic and oil:
Once the mushrooms have browned, add the olive oil and garlic. Cook for another 2–3 minutes until everything smells incredible. Stir now and then so the garlic doesn’t catch.
Make your creamy (but not creamy) sauce:
In a bowl, beat the eggs with half the Parmesan and a good pinch of pepper. Set aside. It might look a little thin now — don’t worry, it thickens magically with the heat of the pasta.
Combine it all off the heat:
When the pasta’s ready, drain it and immediately toss it into the skillet with the mushrooms. Kill the heat completely. Now pour in the egg mixture and quickly toss everything together. The residual heat from the pasta will gently cook the eggs into a silky sauce. Add a splash of pasta water to loosen if needed.
Finish with cheese and serve:
Top with the rest of the Parmesan and maybe a crack of black pepper. Serve it up hot and fast — it doesn’t wait around well, and that’s part of the charm.
Common Mistakes and How to Dodge Them
Why did my eggs scramble?!
You probably added them while the pan was still too hot. Always take it off the heat before stirring in the egg mixture.
The sauce feels dry.
Add a splash of the pasta cooking water — it brings back the shine and silkiness. I do this pretty much every time.
My mushrooms are soggy.
Start them in a dry pan and let them brown before adding oil. Mushrooms love to hog moisture if you don’t give them space.
Too bland?
Use good quality Parmesan and don’t be shy with the seasoning — mushrooms need salt to shine.
Storage and Reheating
Fridge: Keeps for up to 2 days in an airtight container.
Reheating: Gently warm in a nonstick pan with a splash of water or milk. Microwave works in a pinch but tends to dry it out.
Freezer: Wouldn’t recommend — the eggs can go weird and grainy.
Frequently Asked Questions
Can I use any kind of mushroom?
Yep! Chestnut, cremini, oyster — whatever you’ve got. A mix is lovely if you’re feeling fancy.
Is this a “real” carbonara?
Technically no, but we’re not in Rome and no one’s judging. It’s inspired by the method, just meat-free.
Can I add extras?
Totally. A handful of spinach or peas near the end would be great. Or some chilli flakes if you like a bit of heat.
Do I need cream?
Nope. The egg and Parmesan make the sauce creamy without it. It’s lighter and honestly better this way.
Nutrition Facts (Per Serving):
- Calories: ~430
- Fat: 15g
- Carbs: 54g
- Protein: 19g
- Sodium: Medium
- Sugar: ~3g
Jamie Oliver Mushroom Carbonara Pasta
Description
A creamy, dreamy, meat-free twist on carbonara with sautéed mushrooms, garlic, and Parmesan — easy, cozy, and weeknight-friendly.
Ingredients
Instructions
- Cook spaghetti in salted water until al dente. Reserve a cup of pasta water and drain.
- Brown mushrooms in a dry pan. Add oil and garlic; cook until softened.
- Beat eggs with half the Parmesan and pepper.
- Add hot pasta to the pan off heat, stir in egg mixture quickly.
- Toss until creamy, adding pasta water if needed.
- Top with remaining Parmesan and serve hot.
Notes
- Always add the eggs off heat to avoid scrambling.
- Salt is key — mushrooms and pasta need proper seasoning.
Use pasta water to get the perfect sauce texture.
Don’t skip good cheese — it really makes the dish.