10-Minute Mushroom Carbonara

This mushroom carbonara recipe is a quick and easy upgrade to a weeknight spaghetti dinner. Once your water is boiling, this dish can be on your plate in just 10 minutes. I tend to make this low-sodium, but you may want to add salt to the pasta water and to the mushrooms while they are cooking.

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 371 Calories

Ingredients

• 3 eggs
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 (16 ounce) package spaghetti
• ½ pound sliced fresh mushrooms
• ½ cup freshly grated Parmesan cheese divided

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Step 2

Meanwhile, place mushrooms in a dry skillet over medium heat. Cook until they begin to brown and release moisture, 3 to 5 minutes. Add oil and garlic. Fry until softened, about 3 minutes more.

Step 3

Beat eggs together in a bowl. Add 1/2 of the Parmesan cheese. Mix well and stir into cooked mushroom mixture.

Step 4

Serve spaghetti topped with mushroom sauce and remaining Parmesan cheese.