Wild Mushroom Carbonara
Indulge in Wild Mushroom Carbonara, a luxurious yet light twist on the Roman classic featuring earthy wild mushrooms, silky egg-parmesan sauce, and crispy guanciale (or bacon). This 25-minute pasta is pure comfort without the heaviness.
Why You’ll Love This Recipe
Wild Mushroom Carbonara is everything you crave in the classic dish—creamy, salty, smoky—but elevated with deep umami from wild mushrooms and made lighter with less cream and more vegetables. It’s still indulgent enough for date night yet balanced enough for a healthy weeknight dinner. Ready faster than delivery, uses pantry staples, and tastes like a high-end trattoria. The mushrooms bring meaty texture and richness, so even meat-lovers won’t miss extra protein.
Recipe Tips and Tricks
- No Cream Needed → Eggs + cheese + pasta water create the silkiness.
- Reserve Pasta Water → Essential for perfect sauce consistency.
- Sauté Mushrooms Hard → Golden edges = maximum flavor.
- Temper Eggs → Add hot pasta water slowly to prevent scrambling.
- Finish Off Heat → Toss sauce with pasta away from direct flame.
- Use Tongs → Best tool for silky emulsion.
Wild Mushroom Carbonara
Luxurious wild mushroom carbonara is creamy, earthy, ready in 25 minutes.
Ingredients
- 1 cup freshly grated Pecorino Romano
- 1 tsp freshly cracked black pepper
- 100g guanciale or pancetta, diced
- 12 oz spaghetti or bucatini
- 2 tbsp olive oil
- 3 cloves garlic, lightly crushed
- 3 large egg yolks + 1 whole egg
- 400g mixed wild mushrooms, torn or sliced
- Optional: parsley, extra cheese
- Salt for pasta water
Instructions
- Start Pasta Water → Heavily salted; cook pasta 2 minutes shy of package.
- Crisp Guanciale → Render fat in large pan until golden; remove and reserve.
- Toast Pepper → Add black pepper to hot fat; sizzle 20 seconds.
- Sauté Mushrooms → High heat with olive oil; cook until deeply golden (6–8 min).
- Infuse Garlic → Add crushed cloves; cook 1 minute, then remove.
- Make Egg Sauce → Whisk egg yolks, whole egg, Pecorino, and ½ cup pasta water.
- Temper Eggs → Slowly drizzle in another ½ cup hot pasta water while whisking.
- Combine → Off heat, add drained pasta + guanciale to mushrooms.
- Emulsify → Pour egg mixture over; toss vigorously with tongs until glossy.
- Serve Immediately → Adjust with more pasta water if needed; top with cheese and pepper.
Notes
- Never add egg sauce over direct heat—scrambled eggs ruin carbonara.
- Wild mushrooms can be replaced with cremini + a teaspoon of porcini powder.
- Authentic carbonara has no cream—trust the technique.
- Best eaten fresh; leftovers are good but never quite the same.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 613Total Fat 38gSaturated Fat 18gUnsaturated Fat 20gCholesterol 225mgSodium 1943mgCarbohydrates 36gFiber 4gSugar 4gProtein 33g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Wild Mushrooms → Chanterelle, porcini, oyster, shiitake; mix for complexity.
- Guanciale → Traditional cured pork jowl; pancetta or bacon substitute.
- Eggs → Large, room-temperature; yolks only for extra richness.
- Pecorino Romano → Sharp, salty; Parmesan or aged Asiago alternative.
- Pasta → Spaghetti, bucatini, or rigatoni; bronze-cut holds sauce best.
- Garlic → Lightly crushed, not minced—infuses flavor gently.
- Black Pepper → Freshly cracked, toasted for authentic “cacio e pepe” vibe.
Variations and Substitutions
- Vegetarian → Omit guanciale; double mushrooms + smoked salt.
- Vegan → Cashew cream + nutritional yeast + kala namak (egg flavor).
- Gluten-Free → GF pasta (cook 1 minute less).
- Lower-Fat → Turkey bacon + egg whites.
- Protein Boost → Shredded chicken or crispy prosciutto.
- Extra Greens → Wilt spinach or arugula at end.
Storage Options
- Refrigerator → Airtight container up to 3 days (sauce may thicken).
- Reheating → Warm gently with splash of water; avoid microwave high.
- Freezing → Not recommended—sauce breaks.
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