Mushroom Carbonara With Pancetta

Spice up your weeknight meals with this delicious mushroom carbonara with pancetta pasta dinner! Tasty pancetta is cooked in white wine until golden and crispy, then mixed with mushrooms, shallots and lots of garlic. This heavenly mixture is then tossed into spaghetti and covered in carbonara sauce! Honestly, this is one of my favorite weeknight meals to make because my husband and kids lick their plates clean! If you enjoyed this easy mushroom carbonara with pancetta recipe, you’ll definitely love this Spicy Chicken Chipotle Pasta and this Jerk Shrimp Rasta Pasta for busy week nights or special occasions.

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Ingredients

• Spaghetti
• Mushrooms
• Pancetta
• Dry White Wine
• Eggs
• Parmesan Cheese
• Heavy Cream
• Shallots
• Garlic Cloves
• Salt
• Ground Black Pepper
• Parsley

These are the ingredients you’ll be needed to make mushroom carbonara.

Fry the pancetta until crispy.

Saute the mushrooms, onions and garlic.

How To Make Mushroom Carbonara with Pancetta

1. Start by dicing the pancetta and slicing the mushrooms.
2. Chop and dice the shallots and mince the garlic cloves.
3. In a bowl, whisk together 4 egg yolks and 1 egg, heavy cream, parmesan cheese, salt and ground black pepper.
4. In a pan over medium high heat, add the diced pancetta and dry white wine. Cook until the pancetta is golden and crispy and the wine thickens. This takes about 7-10 minutes. Transfer to a plate but leave a tbsp of fat in the pan to cook the mushrooms.
5. Add mushrooms to the same pan and cook until browned but not burned. This may take 10-12 minutes. During the last minute of cooking the mushrooms, add the shallots and saute for 30 seconds. Add in the minced garlic cloves and saute for 15-20 seconds. Remove from the heat.
6. Add water and salt to a large pot. Bring to a boil and add the spaghetti. Cook the spaghetti until 1 minute shy of the package instructions. Reserve 1 cup of pasta water, then drain. Wait 1-2 minutes before adding the pasta back to the pot so it cools down. You don’t want the pasta to be too hot when you add in the egg mixture.
7. Place the pasta back in the pot and toss with the pancetta, mushrooms, shallots and garlic. Turn the heat back on and leave on low as you complete the next steps.
8. Whisk in 1/2 cup of the pasta water to the bowl with the egg mixture.
9. Add the egg mixture to the pasta while constantly stirring. Begin adding the reserved pasta water. You can add the entire 1/2 cup if you’d like.
10. Roughly chop fresh parsley and add it to the mushroom carbonara with pancetta. Mix everything together.
11. Top with more parmesan cheese if desired and enjoy!

What Kind Of Wine Should I Use?

For this mushroom carbonara recipe, you’ll definitely want to use a dry white wine. I used pinot grigio because that’s what I had on hand. However, other wines that will work are sauvignon blanc, chardonnay or even albarino works great.

Tips & Variations

• For this recipe, I used a blend of cremini, shiitake and oyster mushrooms but any type of mushroom will work.
• Try adding fresh sage or thyme to this recipe for an even bolder taste.
• You may substitute the pancetta for bacon if you’d like.
• If you do not have spaghetti on hand, any type of pasta will work.