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Vegetarian Carbonara Recipe: Delicious and Easy to Make

Vegetarian Carbonara Recipe

Gordon Ramsay's Vegetarian Carbonara transforms the classic Italian pasta dish by replacing traditional pancetta with mushrooms, while maintaining the creamy, luxurious sauce made from eggs, Parmesan cheese, and pepper. This meat-free version showcases Ramsay's culinary expertise in creating satisfying vegetarian alternatives that retain the essence of the original dish.
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Prep Time 30 minutes
Cook Time 40 minutes
Course Cooking, Dinner, Recipes
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 1 Pound Dried Spaghetti, Bucatini, Fettuccine, or Linguine
  • 4 Large Eggs plus 2 Egg Yolks
  • 3/4 Cup Grated Parmesan Cheese or Pecorino Romano, plus more to garnish
  • 5 8 oz Fresh Mushrooms (such as Shiitake, Maitake, or King Trumpet) sliced into bite-size pieces
  • Kosher Salt, to taste
  • 2 Tablespoons Extra-Virgin Olive Oil
  • 3 Garlic Cloves, minced
  • 1 Teaspoon Smoked Paprika
  • Freshly Ground Black Pepper, to taste

Instructions
 

Prepare the Egg Mixture:

  • Whisk the eggs, egg yolks, and grated Parmesan or Pecorino Romano cheese in a bowl. Set aside.
  • Cook the Pasta:
  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.

Cook the Mushrooms:

  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
  • Add the sliced mushrooms and sauté until they brown and release moisture.
  • Add the minced garlic and smoked paprika to the mushrooms. Cook for an additional minute, stirring frequently.
  • Combine Pasta and Mushrooms: Add the cooked pasta to the skillet with the mushrooms. Toss to combine, evenly distributing the mushrooms and garlic throughout the pasta.

Create the Carbonara Sauce:

  • Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the pasta, continuously tossing the pasta to coat it with the sauce. The residual heat will cook the eggs, creating a creamy sauce.
  • If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
  • Season with kosher salt and freshly ground black pepper to taste.
  • Serve the vegetarian carbonara hot, garnished with additional grated Parmesan or Pecorino Romano cheese.

Video

Notes

Keep some of the pasta cooking water before draining - this starchy liquid helps create a silky sauce when combined with the eggs and cheese.