Name: Mushroom Medley Fettuccine Carbonara
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1/4 teaspoon black pepper; 1/2 cup freshly grated Parmesan cheese, plus more for garnish; 8 ounces whole-wheat fettuccine; 3 shallots, minced; 1 tablespoon extra-virgin olive oil; 5 ounces shiitake mushrooms, sliced; 1 large egg; 1/8 teaspoon crushed red pepper flakes; 1/4 teaspoon salt; 2 garlic cloves, minced; 5 ounces baby portobello mushrooms, sliced

Pasta Carbonara

What ingredients do I need to make Pasta Carbonara?

What is guanciale, and can I substitute it with pancetta or bacon?

How do I cook the spaghetti for Pasta Carbonara?

How do I prevent the eggs from scrambling when making the sauce?

How can I make the Pasta Carbonara creamier?

Can I make Pasta Carbonara ahead of time and reheat it?

How can I make a vegetarian or vegan version of Pasta Carbonara?

This creamy Mushroom Medley Fettuccine Carbonara presents a delectable twist to the classic Italian pasta dish. Using a blend of flavorful mushrooms and whole-wheat fettuccine, it's a delicious and easy-to-make vegetarian meal.

Milk

Eggs

Wheat

Vegetarian

Seasonings

gram

black pepper

Cheese

parmesan cheese

Pastas & Noodles

whole grain fettuccine pasta

Fresh Vegetables

shallot

Oils

milliliter

extra virgin olive oil

Mushrooms

shiitake mushroom

eggs

red pepper flakes

salt

garlic

baby portobello mushroom

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Insoluble Fiber

Soluble Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Selenium

Vitamin C

Vitamins

Vitamin D

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Alpha-carotene

Vitamin A

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Calories from Fat

Cyanocobalamin (B12)

Vitamin K

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Manganese

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Simple Delight Sausage Carbonara

Indulge in this sumptuous carbonara, featuring a silky sauce made from egg yolks, heavy cream, and parmesan cheese tossed with spaghetti, bacon, shallots, garlic, and a touch of freshly cracked black pepper. It's an easy and elegant dinner perfect for impressing your family and friends.

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Vegetarian Mushroom Carbonara Delight

Experience the richness of Italian cuisine in your own kitchen with this delightful Bucatini Carbonara. This creamy pasta dish perfectly combines slightly salty pancetta, fresh egg yolks, and aromatic Parmigiano-Reggiano cheese. Topped with freshly chopped parsley and a hint of freshly ground pepper, you'll be transported straight to an Italian dining experience.

Creamy Bucatini Carbonara with Pancetta

Mushroom Medley Fettuccine Carbonara

Baking Goods

Dairy

Pasta, Sauces, Grain

Produce

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Bring a large pot of salted water to a boil. Cook whole-wheat fettuccine until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water and drain the pasta thoroughly.

Heat extra-virgin olive oil in a large skillet over medium heat. Add minced shallots, and cook, stirring often until browned and caramelized, about 5 to 10 minutes.

Add minced garlic, sliced baby portobello mushrooms, sliced shiitake mushrooms, crushed red pepper flakes, salt, and black pepper. Cook, stirring often, until the mushrooms are soft and browned, about 10 minutes.

Whisk the large egg and 1/2 cup Parmesan cheese in a small bowl.

Add the hot, cooked pasta to the mushroom mixture in the skillet and stir to combine. Turn off the heat.

Quickly stir in the egg and Parmesan mixture, using some of the reserved hot pasta cooking water if necessary to thin the sauce. Serve with additional Parmesan cheese for garnish.

Mushroom Medley Fettuccine Carbonara

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