So, You Want to Make Tagliatelles with Mushroom Carbonara?
Hey! Okay, first: if you’re looking for a super formal recipe, you might want to check Bon Appétit or something, but honestly, this is just how I make it (and I’ve probably made it too many times for my waistband’s liking). The first time I tried this, it was late, I was craving something creamy and carby, and all I had was a sad pack of mushrooms—no pancetta, nada. But you know what? It turned into the kind of weeknight dinner that just sort of hugs you from the inside. (Also, my neighbor wandered in mid-boil and ended up eating half my batch—so, yeah, it’s a crowd magnet.)
Why You’ll Probably Love This (or At Least Not Hate It)
I make this when I want something that feels fancy but takes, like, 30 minutes tops. My family goes absolutely bonkers for it—especially my youngest, who I think believes the mushrooms are actually secret bits of meat. And look, I used to get all worked up about authentic carbonara rules, but after the third time I curdled the eggs (ugh), I’ve relaxed a bit. This version is creamy, earthy and doesn’t require a degree in Italian culinary arts. Oh, and if you’ve had a long day, it’s basically comfort in pasta form (with enough cheese to make up for a bad mood. Or a bad hair day.)
What You’ll Need (and What I Sometimes Swap)
- Tagliatelle – About 250g for 2 hungry people, but honestly I just grab a handful per person. Fettuccine works great too in a pinch.
- Mushrooms – 200g, sliced. I love cremini, but any fresh mushroom is fine. My gran swore by chestnut mushrooms, but I just use whatever’s in the fridge. Portobello? Go for it.
- 2 eggs, plus 1 extra yolk (for that silky sauce). If you’re out of eggs, I’ve tried it with a splash of cream—sacrilege, but not bad.
- Parmesan cheese – A big handful, freshly grated. Pre-grated works if that’s what you’ve got, just don’t tell the purists.
- 2 garlic cloves, minced. Or a teaspoon of garlic powder if you’re, like, seriously in a rush.
- Olive oil or butter, whatever makes you happy.
- Salt and black pepper. Plus a pinch of chili flakes if you want a bit of a kick (my partner says this is essential, I say it’s optional).
- (Optional) Fresh parsley, chopped. Sometimes I use basil, or skip it completely if I forgot to buy any greens.
How I Actually Make It (With All My Tangents)
- First, put a big pot of salted water on to boil. Don’t be shy with the salt—it’s the only time the pasta gets seasoned. While you’re waiting (and waiting… why does it always take so long?), prep your mushrooms and garlic.
- Heat a generous glug of olive oil in a frying pan. Toss in the mushrooms, and let them sizzle until they’re golden and the liquid’s mostly gone. This is when I usually sneak a mushroom or two. Add the garlic and fry for another minute—don’t let it catch, or it goes bitter, which is just sad.
- Drop your tagliatelle in the boiling water. Give it a stir so it doesn’t stick. Follow the pack time, but I always taste a strand a minute before it’s done (just in case the packet lied).
- Meanwhile, grab a bowl and beat together the eggs, extra yolk, plenty of grated parmesan, and a good grind of black pepper. If it looks a bit thick, add a tablespoon of pasta water—or two, if you’re feeling rebellious. (Actually, it works better if you do this.)
- When the pasta is ready, reserve a coffee mug full of the cooking water—don’t forget this! I always almost forget. Drain the pasta and toss it into the pan with the mushrooms. Give it a good mix so it’s all mushroomy.
- Take the pan off the heat (this is crucial, or you get scrambled eggs, which… not the vibe). Pour in your eggy-cheese mixture, tossing quickly. Add a splash of reserved pasta water if it’s looking dry—just keep tossing until it’s glossy and clings to the noodles. Don’t worry if it looks weird at first; it comes together, promise.
- Sling it into bowls, scatter with parsley, and add extra cheese if you’re a maximalist like me. Black pepper, chili flakes—go wild.
Notes (Aka Stuff I Learned the Hard Way)
- If you add the eggs on direct heat, you get breakfast. Take it off the hob first—trust me.
- I find the sauce is creamier if you let the pasta cool for about fifteen seconds before mixing in the egg mixture. Maybe it’s my imagination, but I stand by it.
- You can use dried mushrooms if you’re in a bind, just soak them in hot water first. The flavor’s more intense, which I kinda like sometimes.
Variations (Some Good, Some Less So…)
- Once, I swapped half the mushrooms for sautéed zucchini—it was surprisingly tasty. Not traditional, but who’s checking?
- I tried adding peas once, thinking it’d be like primavera; honestly, it wasn’t my favorite. Too sweet, maybe?
- Bacon or pancetta is obviously a YES if you eat meat. Just crisp it up before the mushrooms.
- Vegan version: use just the pasta water and plant-based cream, plus nutritional yeast. Actually, this holds up better than you’d think.
Equipment I Use (And What To Do If You Don’t Have It)
- Large pot for boiling pasta (if you don’t have one, split the pasta in two batches—done it, not ideal, but works)
- Frying pan or deep skillet – I use a cast iron one, but any nonstick is fine
- Grater for cheese (or just buy it grated if your grater is lost to the great utensil abyss like mine was for a month)
- Tongs are handy for tossing, but a big fork and spoon do the trick if you’re feeling old-school
How To Store It (Assuming You Have Leftovers…)
Keep any leftovers in a sealed container in the fridge for up to 2 days—though honestly, in my house, it never lasts more than a day! The sauce thickens up, but a splash of water and a quick toss in the pan brings it back to life. I actually think it tastes better the next day, but maybe that’s just me.
How I Like To Serve It (And What My Family Insists On)
I serve it in big bowls with extra parmesan showered over the top. Sometimes I add a crisp green salad, sometimes just garlic bread (not original, but it’s so good). My kids have this thing where they insist on a little bowl of olives on the side—don’t ask me why. Oh! And if it’s a special evening, a glass of cold white wine goes down a treat. I feel like Serious Eats has some nice pairing tips if you’re into that.
Lessons Learned (Or, How Not To Mess It Up Next Time)
- I once tried rushing the egg step and ended up with a weird, lumpy mess. Just take it off the heat and breathe for a second—worth it.
- Don’t forget to save that pasta water. I know, I know, everyone says this, but you will regret it if you forget.
FAQ (For Real, People Have Asked Me These!)
- Can I use spaghetti instead of tagliatelle?
Yup! Spaghetti totally works; sometimes I use linguine if that’s all I’ve got. It’s a bit more slippery, but honestly, nobody complains. - What if I don’t eat eggs?
I’ve made a passable version with a little splash of oat cream and loads of cheese. It’s not the same, but it scratches the itch. - Is there a way to make it gluten-free?
Absolutely, just grab your favorite GF pasta—only thing is, it sometimes cooks quicker than you think. Keep an eye (or a fork) on it. - Help! My sauce turned into scrambled eggs.
Ugh, I feel you. It means the pan was too hot. Next time, let the pasta cool for, like, 10 seconds before mixing in the eggs, and take it off the heat early. It’s fixable, but, yeah, I’ve been there. - Do I really need fresh parmesan?
Honestly? Fresh is best, but if you’ve only got the pre-grated tub, go for it. It’s meant to be easy, not stressful.
Oh, and quick digression—last time I made this, I got halfway through and discovered I was out of olive oil. Sunflower oil did the trick, but the flavor was a bit different (not bad, just different). So, don’t stress if you don’t have everything perfectly lined up. That’s half the fun, isn’t it?
There you go—my not-so-perfect, perfectly delicious Tagliatelles with Mushroom Carbonara. If you try it, let me know how it goes (unless you don’t like it, then maybe just, erm, keep that to yourself?).
Ingredients
- 350 g tagliatelle pasta
- 250 g cremini or button mushrooms, sliced
- 2 large eggs
- 100 ml heavy cream
- 80 g grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
-
1Bring a large pot of salted water to a boil. Cook the tagliatelle according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
-
2While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sliced mushrooms, sautéing until the mushrooms are golden and tender, about 6-8 minutes.
-
3In a bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese. Season with salt and black pepper.
-
4Add the drained tagliatelle to the skillet with mushrooms. Remove from heat and quickly pour in the egg and cream mixture, tossing well to coat the pasta. Add reserved pasta water as needed to create a creamy sauce.
-
5Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
