I make carbonara for my husband, John, after every big show he plays in NYC. This is an earthy and meat-free version of his favorite dish.

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Credit: Photography by Tara Donne

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil for the pasta.

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  • In a large skillet, heat the oil, about four turns of the pan, over medium-high. Add the mushrooms. Cook, stirring occasionally, until browned, 8 to 10 minutes. Season with the smoked paprika, salt, and pepper. Add the garlic. Reduce heat to medium. Cook, stirring often, until fragrant, 2 to 3 minutes. Add the wine. Cook, stirring often, until the liquid is absorbed, about 2 minutes. Reduce heat to low.

  • Salt the boiling water and add the pasta. Cook until 1 to 2 minutes shy of the package directions. Reserve about 1 cup of the pasta cooking water before draining.

  • In a medium bowl, beat the egg yolks and 1/2 cup of each cheese. Gradually whisk in the hot pasta water. Mix the pasta and egg mixture into the mushrooms. Remove from heat. Toss until the pasta is coated, 1 to 2 minutes. Mix in the herbs; season. Serve with more cheese.

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