Vegetarian Fettuccine Carbonara
This delicious vegetarian fettuccine carbonara with mushrooms is easy to make and creamy. Bonus: it's actually good for you!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounces whole-wheat fettuccine
- 1 tablespoons extra-virgin live oil
- 3 shallots, minced
- 3 garlic cloves, minced
- 10 ounces baby portobello mushrooms, sliced
- 1/2 teaspoon smoked paprika, optional
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1/8 teaspoon crushed red pepper flakes or to taste
- 1 large egg
- ½ cup freshly grated Parmesan cheese plus more for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large skillet over medium-high heat. Add shallots, and cook, stirring often until browned and caramelized, about 4 minutes
- 2
Add the garlic, mushrooms, smoked paprika, salt, pepper and red pepper to the mushrooms and cook, stirring often until the mushrooms are soft and browned, 6 to 7 minutes.
- 3
Meanwhile, when the pasta water boils, cook pasta until al dente according to package instructions. Reserve 2 cups of pasta cooking water. Drain thoroughly.
- 4
Whisk egg and ½ cup Parmesan in a small bowl.
- 5
Add the hot pasta to the mushroom mixture and stir to combine. Add the egg mixture and a little of the hot pasta cooking liquid if necessary to thin the sauce if necessary.
- 6
Serve with additional Parmesan cheese if desired.