Description
Craving a creamy, earthy, and indulgent pasta dish? Tagliatelle with Mushroom Carbonara is the perfect blend of tender tagliatelle, savory mushrooms, and a rich, velvety carbonara sauce. This vegetarian twist on the classic recipe brings together bold umami flavors and a luxurious creamy texture, making it a restaurant-quality dish you can easily recreate at home in under 30 minutes!
Ingredients
- Tagliatelle: 400 grams
- Mixed mushrooms: 350 grams (1 tray)
- Egg yolks: 4
- Onion: 1, finely chopped
- Garlic: 3 cloves, minced
- Fresh thyme: To taste
- Fresh parsley: Chopped, to taste
- Butter: 30 grams
- Soy sauce: 100 ml
- Parmesan cheese powder (or Pecorino): 100 grams
- Sea salt: To taste
- Ground black pepper: To taste
Instructions
-
Cook the Pasta
- Bring a large pot of salted water to a rolling boil.
- Add the tagliatelle and cook until al dente according to the package instructions.
- Reserve 1 cup of the pasta water before draining. Set the cooked tagliatelle aside.
-
Sauté the Mushrooms
- Heat the butter in a large skillet over medium heat.
- Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for 1 minute, or until fragrant.
- Add the mixed mushrooms and fresh thyme. Sauté until the mushrooms are tender and have released their moisture, about 5-7 minutes.
- Pour in the soy sauce and cook for an additional 2 minutes to reduce slightly.
-
Prepare the Carbonara Sauce
-
Combine the Pasta and Sauce
- Add the cooked tagliatelle to the skillet with the mushrooms.
- Remove the skillet from heat to prevent scrambling the eggs.
- Pour the egg yolk mixture over the pasta and toss quickly to coat the tagliatelle evenly.
- Add more reserved pasta water, a little at a time, to achieve the desired creamy sauce consistency.
-
Garnish and Serve
- Stir in the chopped fresh parsley and adjust the seasoning with additional salt and black pepper, to taste.
- Plate the pasta immediately, garnished with extra Parmesan cheese and fresh parsley if desired.
Notes
- Tempering the Eggs: Gradually whisking in pasta water ensures a creamy, lump-free sauce.
- Mushroom Selection: Use a mix of cremini, shiitake, and oyster mushrooms for varied textures and flavors.
- Soy Sauce Alternative: If you don’t have soy sauce, try tamari or balsamic glaze as a substitute.
- Leftovers: This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water.
- Add Protein: Feel free to add grilled chicken, shrimp, or pancetta for an extra protein boost.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sauté and Toss
- Cuisine: Italian-Inspired