Vegetarian Carbonara with Mushroom Bacon

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  • 10 ounces sliced cremini (baby bella) mushrooms
  • 1/4 cup olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 garlic clove, grated
  • Salt, to taste
  • 12 ounces spaghetti
  • 1 cup reserved pasta water
  • 2 eggs
  • 2 egg yolks
  • 1/3 cup packed grated pecorino romano
  • 1/3 cup packed grated parmesan cheese
  • Salt and pepper, to taste


  1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
  2. Toss mushrooms with olive oil, Worcestershire sauce and garlic and season with salt, to taste. Bake at 350 degrees F until crispy, about 45-60 minutes. Set aside.
  3. In a large pot of boiling salted water, cook spaghetti until just before al dente. Reserve pasta water before draining spaghetti.
  4. While spaghetti is cooking, in a medium bowl whisk together eggs and egg yolks. Whisk in cheeses and season with salt and pepper, to taste.
  5. In a large saucepan or dutch oven, add 1/4 cup reserved pasta water and bring to boil. Add spaghetti and cook, tossing constantly, until al dente and water is reduced by half, about 1-2 minutes.
  6. Whisk 1/4 cup pasta water into egg mixture and slowly pour into dutch oven, stirring constantly, until a glossy sauce is formed. Season with salt, as needed. Thin sauce with remaining pasta water, as needed, one tablespoon at a time, until sauce is consistency of heavy cream. Stir in mushroom bacon.
  7. Serve with freshly cracked black pepper and grated cheese.