30 Minute Mushroom Carbonara with Egg Yolks
Creamy spaghetti with browned mushrooms, garlic, Parmesan, and a silky egg yolk sauce.
Equipment
- Skillet
- Meat thermometer
Ingredients
Main Ingredients
- 8 oz spaghetti
- 2 tbsp extra virgin olive oil plus more for drizzling
- 8 oz mushrooms sliced thin
- 4 cloves garlic minced
- 2 egg yolks pasteurized if you prefer
- ¼ cup grated Parmesan cheese plus more for serving
- ½ cup starchy pasta water reserved
- 2 tbsp fresh parsley finely chopped
- ¼ tsp salt and pepper to taste
- 1 pinch crushed red pepper flakes for serving
Instructions
Cooking
- Boil the spaghetti in salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
- Heat the olive oil in a large skillet over medium heat. Cook the mushrooms until tender and browned.
- Add the garlic and cook for 1 minute, then take the skillet off the heat.
- Whisk the egg yolks and Parmesan in a small bowl, then slowly whisk in 1/4 cup of hot pasta water.
- Add the drained spaghetti to the skillet, pour in the egg mixture, and toss over very low heat until the sauce thickens and reaches 160 degrees F. Add more pasta water if needed.
- Stir in the parsley, season with salt and pepper, and serve with Parmesan, red pepper flakes, and a drizzle of olive oil.
Notes
Nutrition is an estimate. Eggs should reach 160 degrees F, so use a food thermometer or pasteurized yolks. Ideal when eaten right away.