Mushroom carbonara
Our mushroom carbonara blends rich mushrooms with the satisfying crunch of almonds; all enveloped in a velvety sauce with cheddar and Maasdammer cheese. This recipe celebrates the essence of Italian cuisine with a delightful twist. So put on your apron and let us whip up a pasta dish that will surely become a beloved addition to your culinary repertoire.
Ingredients
Spaghetti
|
Water
|
3 l |
|---|---|
|
Coarse salt
|
1 tbsp |
|
Dried spaghetti
|
400 g |
Sautéed mushrooms
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Olive oil
|
2 tsp |
|---|---|
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Mushrooms, halved and quartered
|
450 g |
|
Salted or smoked almonds, coarsely chopped
|
75 g |
|
Small, chopped garlic cloves
|
2 |
|
Coarse salt
|
½ tsp |
Sauce
|
Eggs
|
2 |
|---|---|
|
Cheddar and Maasdammer cheese, grated
|
75 g |
|
Arla® LactoFREE Whipping and cooking cream
|
250 ml |
|
Spring onions or leeks in thin rings (about 200 g)
|
2 bundles |
Garnish
|
Chives or green part of spring onions or leeks, finely chopped
|
|
|---|---|
|
Coarsely ground pepper
|
Instructions
Spaghetti
Sautéed mushrooms
Sauce
Assembling
FAQ: Questions about mushroom carbonara
Find answers to your most burning questions about this twist on a carbonara below, and learn to make this comforting, flavourful pasta dish like a pro.
Can I make mushroom carbonara ahead of time?
What is the best way to store and reheat mushroom carbonara?
What can I do if my sauce gets too thick?
Other recipes
Tips: Perfect your mushroom carbonara
Lift the dish to new heights with a few simple tips for the recipe. Read below and make the best mushroom carbonara!
Temper the egg mixture
Temper the egg mixture with some of the hot pasta water. Whisk using a small whisk or fork, gradually adding a little pasta water at a time until you achieve a thick, paste-like consistency. This helps prevent the eggs from curdling and turning into scrambled eggs when mixed with the hot cooking cream and remaining pasta water.
Choose fresh mushrooms
The fresher the mushrooms, the better the flavour of the carbonara. Look for mushrooms that are firm, plump, and smooth. Avoid any that appear damp or slimy, as these are likely past their prime and will not contribute to the best flavour.
Perfecting mushroom sautéing
Achieve rich, well-developed flavours and a satisfying bite by sautéing the mushrooms right. Cut them into uniform slices or chunks and sauté them in a single layer to ensure even cooking. Let them cook undisturbed until they develop a golden-brown crust, which enhances their natural sweetness and depth of flavour. Maintain medium-high heat to evaporate excess moisture and prevent the mushrooms from becoming soggy.
Enjoy our recipe for an easy mushroom carbonara
Our mushroom carbonara is a delightful twist on the classic Italian pasta carbonara. It offers simplicity and sophistication in one creamy dish. Each strand of perfectly cooked al dente spaghetti is coated in a creamy, velvety sauce made from a blend of cream and grated cheese. It is topped with tender mushrooms and the satisfying crunch of toasted almonds.
With rich flavours from tender mushrooms and crunchy almonds
Our recipe excels in both taste and texture, thanks to the combination of tender mushrooms and crunchy almonds. The mushrooms are sautéed until golden brown, releasing a rich, earthy flavour that melds seamlessly with the creamy carbonara sauce. Coarsely chopped almonds add a nutty crunch. The interplay between sautéed mushrooms and crunchy almonds elevates the dish with exciting flavours and textures.
Silky-smooth sauce with grated cheese and fresh spring onions
The hallmark of our mushroom carbonara is its smooth and creamy sauce made with grated cheddar, Maasdammer cheeses, and cooking cream. The sharp, robust flavour of mature cheddar pairs beautifully with the mild, nutty sweetness of Maasdammer, creating a rich and creamy base. Spring onions or leeks add a hint of freshness and a mild onion flavour that cuts through the richness of the sauce. Gently tossing the egg-cheese blend with the hot pasta water and cooking cream results in a glossy, creamy sauce that mirrors the feeling you get in a traditional carbonara.
Serve as a luscious lunch or simple dinner
Our mushroom carbonara is a versatile dish, perfect for both lunch and dinner. For lunch, it provides a quick and satisfying option that can be enjoyed on its own or paired with a light side salad and some crusty bread.
You can also follow Italian tradition and serve the carbonara as a first course, followed by a second course of grilled or roasted chicken, braised beef, or a seafood dish like baked sea bass. Complement the main course with seasonal vegetables or a fresh green salad.
No matter how you serve it, we promise it will bring a touch of gourmet flair to your table.
Try other pasta dishes similar to a classic carbonara, featuring small twists and turns in the recipe. Get inspired by our pasta carbonara with cream cheese, kale carbonara with walnuts, cheesy carbonara pasta bake, or venison carbonara.
Add your own touch
Add that classic carbonara flavour with crispy guanciale, pancetta, or bacon. Depending on what you use, the dish will get a salty or smoky flavour that goes well with the umami mushrooms. You can fry the mushrooms in the guanciale, pancetta, or bacon fats. Add a handful of fresh spinach, too, for some colour in the sauce.
Try different mushrooms to play around with the flavours. You can use regular white mushrooms, but other variations bring exciting flavours. Cremini, or baby bellas, have a more intense flavour than white button mushrooms, and shiitake mushrooms bring a strong umami taste. If you can find wild mushrooms like morels or chanterelles, they have a special earthy flavour that goes well with the creamy carbonara sauce.
Experiment with the nutty flavour, using walnuts or pine nuts instead of almonds. Walnuts have a robust flavour with a slight bitterness, while pine nuts offer a delicate, buttery flavour.
