Spaghetti Carbonara

Spaghetti Carbonara
I’m not a pasta girl.
It’s a carb I don’t care for and happily walk by in the grocery store.

But every now and again, a girl needs to eat spaghetti.
And when it’s 3F outside (fuuuuuuuuck my liiiiiiiife), you add cheese to it, fuck the lactose consequences.
OD on GasX later.



Spaghetti Carbonara

What I Used

3 Eggs (yolks separated from whites). 1 handful Uncooked Spaghetti. Mushroom Varietals (Shitake, Portabella, White, Oyster, Chanterelle, Cremini). ½ cup Cilantro. 1 Med block Parmigiano-Reggiano. Salt. Pepper. Olive Oil.

What I Did

Preheat the oven to 400F.
Roughly chop the mushrooms, removing all the stems.
Spread the mushrooms on a foil-lined baking tray.
Generously drizzle olive oil over the mushrooms before shaking salt & pepper over them.
Use 2 trays if necessary, you want the mushrooms to lay in an even layer, not piled high.
mushroom_recipesPlace the mushrooms in the oven to cook for about 25 mins or until the ends begin to curl.
Remove from oven and set aside.

Cook the spaghetti in salted water until almost al dente.
Spaghetti Carbonara Spaghetti Carbonara
Strain and set aside, reserving ½ cup of the cooking liquid.

When the mushrooms are properly roasted, heat 1 tbsp of olive oil in a med pot.
Add the roasted mushrooms to the pot along with the strained spaghetti and the reserved cooking liquid.
Cook, integrating the mushrooms into the pasta for about 1 min.
Remove from heat.
Stir in the egg whites, 1 cup shredded cheese and ½ cup cilantro.

Adjust seasoning with salt & pepper.

To serve, add the pasta to bowl, creating a small nest in the center for the egg yolk.
Crack fresh pepper over the egg yolk and shave a bit more Parmigiano-Reggiano cheese over the dish.
IVC_1381_1 Spaghetti Carbonara

78 thoughts on “Spaghetti Carbonara

  1. I second you on the pasta bit, and concur with you that every once and a blue, yellow, purple or polka-dotted moon, I’ll crave it. This is like no carbonara I’ve ever seen & I love it! You know me & mushrooms, we go way back & enjoy each others’ company so very much. Sounds just delicious & I like the cilantro, which brightens & lightens, that you added to this otherwise very rich dish. Well played m’dear, well played!

  2. I’ll be honest and say I’m a carbornara purist, but because you simply added some new elements while keeping the heart of the dish the same, I’ll allow it. (I know, you were probably really worried about that!) Seriously though, the next time I get my hands on some good mushrooms and super-fresh eggs I’m going to have to try this, but I’ll have to add in some pancetta too because bacon and mushrooms together are awesome.

    And that is some serious Batali-esque plating, lady! Well done!

      1. Hahaha i know right? And then i end up taking large portions of it, and sometimes i end up liking it and other times i am not so lucky and end up hating it..🙈😂

  3. I cannot believe I have never made Carbonara. I mean it has bacon in it, what the hell am I waiting for?!?! Hope you are having to dig too much to get out of the snow. I hear y’all a pretty much buried up there. Share!!!!

    1. Hahaha!

      Actually, it wasn’t all that bad.
      We got another foot but again, it was light and easy so I can’t reaaaalllly complain as much as I want to.
      Just a bummer I can’t go out and do any style shoots.

    2. Debbie!!
      I’m so sorry for being deliquent in visiting your blog!
      After you upgraded it, for some reason it doesn’t show in my feed and it also seems I’ve lost my ‘follow’.
      I’m terribly sorry, I promise I haven’t been neglecting you. I love the new look!!

      1. No worries!!! One of the downfalls of having a self-hosted blog. The old one is still up. You can try following that one and I can try transferring your subscription over to the new one before I take it down…

  4. Oh my. I adore the traditional carbonara, and I even thought the brown bits on the first picture were bits of fried guanciale. But turns it isn’t; and I really love the idea of bits of browned mushrooms instead. And cilantro sounds crazy… crazy delicious! I’ll have to give this a try, I just hope Boyfriend doesn’t get upset at me for upsetting his views on carbonara (I can always not say anything and see how he reacts).

  5. Loving your mushroom medley. How cool is that little fungi gang?

    I love pasta too much but try not to cook it. I usually reserve pasta for those nights when we haven’t been to the grocery store in a while.

  6. Love how you used mushrooms here with the egg and parmesan, I bet it’s delicious. You totally reinvented carbonara in an amazing way! And yes, isn’t it time for winter to be over -at last!?

    1. Uggghhhh!
      Winter…don’t even get my started…all my boyfriend and I do is just stay inside and watch movies at night because it’s either too cold to go out or too icy.

  7. pasta, for me, is sort of like those t-shirts i wore in 6th grade (or the cooler kids did; my mom didn’t let me): pasta is life. the rest is just details.

    and this looks delicious.

  8. An adorable little conglom of mushies you have there Cakey! I love pasta but since the Yak was diagnosed, it’s not such a regular thing. Does hard cheese like Parmesan upset your delicate ecosystem less than others cheeses? Ps great egg yolk photos, all round and sunny like the sun.

    1. Aren’t those some sexy assed yolks? Glad I’m not the only one who’s eye they caught :p

      And it’s always hard to tell, but this cheese didn’t do much damage.
      I just don’t have the guts to go cheese sampling to weed out other eligibles.
      No pun intended 😀

  9. Egg yolk.. with pasta… very interesting combo and I’m going to have to try it! However, I’m NOT going to attempt to cook it. What says meal to me might say ER to those brave souls who dare to eat it 🙂 I’ll just stick to looking at these yummy pictures for now. Hey! Why is everyone breathing a huge sigh of relief… ?

  10. This is a very sophisticated looking carbonara from someone who doesn’t like pasta! It looks like it would satisfy serious cravings from those of us who love it too.

  11. Clearly your idea of ‘blizzard survival food’ and mine are separated by a wide gulf of taste and sophistication 😉 Anyhow, I’m noting this one down to try out (sans cheese) in the fall, when the good ‘shrooms come back!

    Does GasX and its various lactase-wrangling cousins actually work for you? Sometimes dairy doesn’t bother me at all, or very much; the rest of the time, oh it sure does, and I’ve never found a pill to pop that makes a bit of difference.

    Why people here are terrified of raw eggs and yet fling horrifying toxins like Parmesan cheese down their gullets with abandon, still puzzles and dismays me ;p

  12. Anytime i make spaghetti, its either with a bolognese sauce, a meatball sauce or carbonara (i know so boring lol), but this has kinda inspired me to try something new, i don’t like mushrooms (never tried them before) but is there anything else i can replace the mushrooms with? or would it still be yummy without it?

  13. Love this! I’ve been doing the spaghetti, cheese and egg yolks for years (though I break and stir my egg yolks right into the hot spaghetti) but never thought about the mushrooms. That sounds like a fabulous combination. I’ll try that next time. Thanks!

  14. I just made this and it seriously is the best late night after work snack I’ve had in forever it’s giving me all the feels right now 🙂 seriously amazing 🙂

Go on, get it out..

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