Try these tasty Creamy Pasta Carbonara with Mushrooms. Mushroom and cream together is a tale as old as time. This dish is great for a solo weeknight meal or as a carb dish alongside a feast! Click here for full recipe.

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Ingredients
Instructions

Creamy Pasta Carbonara with Mushrooms

Pasta
Dinner
Easy Recipes
Budget Friendly
European
Family Favourites
Italian

Mushroom and cream together is a tale as old as time. This dish is great for a solo weeknight meal or as a carb dish alongside a feast!

30 mins

4 1

Ingredients

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    Instructions

    • In a pan on high heat, add olive oil. Once shimmering, add in the mushrooms and saute until moisture has evaporated and the mushrooms have deeply browned, about 6-7 minutes.

    • Season the mushrooms with a little salt and add the minced garlic, continue to saute until garlic has softened, about 1-2 minutes.

    • Add Emborg Cooking Cream, Emborg Grana Padano and spaghetti to the pan and bring the heat down to medium. Toss everything well to combine. Season generously with black pepper (it is supposed to be a noticeable flavour in this dish) and a little salt.

    • Add egg yolk in and immediately start stirring vigorously to combine. Once the sauce has thickened slightly and the sauce sticks to the spaghetti well, remove from the heat.

    • Serve with extra grated Grana Padano and optionally, if you want some green in your dish, fresh parsley or chives works well in this dish.

    • Enjoy!

    Tips: To be extra safe and not overcook the eggs in this dish, toss the pasta off the heat with the egg yolk, and briefly return to low heat if needed, stirring constantly.

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    emborg
    30 mins
    4 persons

    Creamy Pasta Carbonara with Mushrooms

    Mushroom and cream together is a tale as old as time. This dish is great for a solo weeknight meal or as a carb dish alongside a feast!
    Creamy Pasta Carbonara with Mushrooms - Emborg


    4 persons

    Ingredients

      Add to shopping list

      Instructions

      • 1. In a pan on high heat, add olive oil. Once shimmering, add in the mushrooms and saute until moisture has evaporated and the mushrooms have deeply browned, about 6-7 minutes.

      • 2. Season the mushrooms with a little salt and add the minced garlic, continue to saute until garlic has softened, about 1-2 minutes.

      • 3. Add Emborg Cooking Cream, Emborg Grana Padano and spaghetti to the pan and bring the heat down to medium. Toss everything well to combine. Season generously with black pepper (it is supposed to be a noticeable flavour in this dish) and a little salt.

      • 4. Add egg yolk in and immediately start stirring vigorously to combine. Once the sauce has thickened slightly and the sauce sticks to the spaghetti well, remove from the heat.

      • 5. Serve with extra grated Grana Padano and optionally, if you want some green in your dish, fresh parsley or chives works well in this dish.

      • 6. Enjoy!