Vegetarian Carbonara with Smoky Cremini Mushrooms

Caramelized cremini mushrooms replace traditional cured pork in this satisfying vegetarian carbonara recipe. 

Pasta carbonara is the ultimate pantry-friendly meal. While I love the classic version made with pancetta or bacon, this vegetarian twist on the recipe might be my favorite version yet. I’ve skipped the bacon and replaced the pork with deeply caramelized mushrooms and spices to keep the smoky flavor even without the meat. 

Steaming, then sizzling the mushrooms in olive oil until they’re golden brown along with pungent shallot, smoked Spanish paprika, and woodsy thyme gives the pasta a deep, savory foundation.

A splash of white wine at the end deglazes the pan, which helps incorporate all those delicious browned bits into the sauce and preserve every bit of flavor. Since this dish cools quickly, I recommend having your diners at the ready and warming the plates for an extra special touch!

What is in Vegetarian Carbonara?

You probably have most of the ingredients for this meal in your pantry already. The rest are easily found at your local grocery store or farmer’s market. This vegetarian carbonara cuts some of the richness of the original by replacing the cured pork with mushrooms and the pork fat, in the sauce, with a healthier combination of olive oil and pasta cooking water. 

• Kosher salt is key here for adding flavor to the pasta. Your pasta water should taste like the sea!
• Freshly ground pepper: Like its cousin Cacio e Pepe, pasta carbonara is traditionally flavored with a generous amount of cracked black pepper. Don’t hold back!
• Eggs: The combination of whole eggs and egg yolks adds a luscious silkiness to the sauce. Don’t toss those whites! They’re perfect for a next-day, protein-packed omelet or an Egg Toast. 
• Parmesan cheese: Nutty Parmesan adds a tangy bite and melts with the egg to coat the pasta. For the best results, grate the cheese very finely. You can find vegetarian Parmesan at specialty food stores.
• Spaghetti: Long, thin spaghetti noodles are ideal for a smooth and creamy dish like carbonara. Cook the pasta until just until al dente, which takes about 8 to 10 minutes. Seek out high-quality bronze die-cut pasta, which tends to have a slightly rougher texture that “grabs” the sauce better.
  • TRY IT: Premium Italian Spaghetti by Riscossa
• Extra virgin olive oil: Steaming, then sautéing the mushrooms in good olive oil until deeply browned is key to the flavor of this dish. Try this recipe with fruity Arbequina olive oil from California!
• Shallot: With a sharp, peppery flavor often described as a cross between onions and garlic, shallots become mellow and sweet when gently sautéed. They’re not typical in carbonara, but I think they complement the flavor of the mushrooms nicely.
• Fresh thyme: Woodsy thyme is one of my favorite ingredients to pair with earthy mushrooms. 
• Smoked paprika adds a subtle smoky flavor and a mild warmth that gives the mushrooms a “meaty” flavor.
  • TRY IT: Pick up a jar of Smoked Spanish Paprika at The Mediterranean Dish shop
• Mushrooms: Mild and earthy, cremini mushrooms transform when browned in oil, giving this dish a deep, satisfying flavor. 
• White wine: Though wine isn’t traditional in carbonara, adding it helps release the caramelized mushrooms from the pan, and adds a pleasant hint of acidity to the dish. A dry variety like Pinot Grigio works best. 
• Parsley: A little chopped parsley helps brighten the dish up.

How to Make Vegetarian Carbonara 

The most important factor in achieving the perfect carbonara is timing. Make sure to have all of your ingredients ready to go when the pasta has finished cooking. That way, you’re ready to toss the hot pasta and mushrooms with sauce immediately, which helps to cook the egg just enough to create a creamy sauce. 

• Make the Carbonara Sauce: In a small mixing bowl, whisk 3 eggs, 2 egg yolks, and 1 cup finely grated Parmesan; season with a large pinch of salt and plenty of freshly ground black pepper. Set aside.
• Cook pasta: Bring a large pot of salted water to a boil. Add 1 pound spaghetti and cook until al dente, according to package directions. Just before the pasta has finished cooking, ladle out 1 cup pasta water.
• Steam and sauté mushrooms: Meanwhile, heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 1/2 pounds sliced cremini mushrooms and season with 1/2 teaspoon salt. Cover, and cook over medium heat until mushrooms soften and release their liquid, about 5 minutes. Remove the lid and raise the heat to high. Add 1/2 cup minced shallot and cook, stirring frequently, until the liquid evaporates and the mushrooms are golden brown, between 5 and 8 minutes more. 
• Season and deglaze: Stir in 1 teaspoon finely chopped fresh thyme leaves and 1 teaspoon smoked paprika. Pour in 1/4 cup dry white wine and cook until the pan is almost dry, scraping up the bits that stick to the pan.
• Toss pasta with mushrooms and sauce: Remove the pasta from the heat and drain through a colander. Return the pasta to the pan and toss with the mushroom mixture and 1/2 cup chopped parsley until well mixed. Pour the carbonara sauce over the top and continue tossing with two wooden spoons or tongs until well mixed. Thin with some of the reserved pasta water to the desired consistency.
• Finish and serve. Season to taste with freshly ground black pepper and salt. Serve pasta, topped with the remaining 1/2 cup grated Parmesan cheese.

Vegetarian Carbonara Tips

One thing to know about pasta carbonara is that timing is key! Because the sauce is an emulsion of egg, olive oil, wine, and pasta water, there’s a sweet spot where, once combined with the hot pasta, it reaches a velvety texture that coats the noodles. Here are three tricks I like to employ with this recipe for the best sauce every time. 

• Prep ahead. I’m all for multitasking, but this is a recipe where I strongly recommend having all the ingredients chopped, grated, or otherwise ready to go before you start cooking. Once the spaghetti and mushrooms are cooked, you’ll toss them immediately with the sauce. This creates a smooth, creamy sauce that coats the pasta and mushrooms perfectly.
• Mind the temperature. To create the perfect carbonara sauce, you need enough heat to thicken the egg mixture and melt the cheese, but not so much that you end up with scrambled eggs. 
• Build the sauce in steps. To achieve that happy medium, I return the cooked pasta to the pot off the stove and toss it first with the mushrooms, which helps it cool slightly. Then I pour the egg mixture over the top and quickly toss it with two wooden spoons until the sauce coats the pasta, adding a few tablespoons of the pasta cooking water to thin it. The hardest part is getting everybody to the table before the pasta cools off!
• Warm the serving dishes. If you have oven-proof dishes, it helps to place them in a low oven for 10 minutes before serving. Then take the warm dishes out of the oven, pile them high with pasta, and serve. This is optional.

Make it Your Own

As long as you keep the ratio of the sauce and pasta the same, there are many ways to put your own spin on this recipe. Here are some ideas:

• Change the Cheese: You can swap all or half of the parmesan for Pecorino Romano, which is saltier and tangier. 
• Mushroom options: I like the earthy flavor of cremini mushrooms, but white button mushrooms are fine too. If you’re feeling fancy, a mixture of more exotic mushrooms like morels or chanterelles would also be delicious.
• Pick your favorite pasta: Bucatini, which is similar to spaghetti but hollow on the inside is another traditional option for carbonara. Other types like campanelle, fusilli, or torchietti are also great choices. Check out our full guide to Italian pasta shapes and how to use them.
• Add a little pork: If you have a meat eater at the table, feel free to toss in a few ribbons of prosciutto!

What to Serve with Vegetarian Carbonara 

This creamy pasta dish would be perfect with a light, crunchy salad to counter the richness, such as this Lemon Parmesan Salad, or simply mixed greens tossed with Lemon Vinaigrette. A simple vegetable side dish like Easy Blanched Asparagus or Sautéed Green Beans would also go well.  

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