Creamy, eggy sauce meets golden oyster mushrooms and cracked black pepper — this Vegetarian Carbonara with Oyster Mushrooms gives you all the comfort of classic carbonara without the pork. Quick, elegant, and totally satisfying. Want dinner in 25 minutes? Yes, please.
Hey — if you love pasta but don’t love meat every night, this is the sort of recipe that becomes your go-to. I make it on busy weeknights and when I want to impress someone without breaking a sweat. The mushrooms add meatiness and depth, the eggs make the sauce luxuriously silky, and Pecorino Romano gives that sharp, salty punch carbonara demands. Ready? Let’s cook.
Why this works: Flavor in simple steps
Roasting or sautéing the mushrooms browns their edges and concentrates flavor. The egg-and-cheese mixture clings to each strand of pasta, creating a silky, glossy sauce without cream. Freshly cracked black pepper lifts the whole dish with a spicy, aromatic finish. Ever wondered how carbonara stays so rich without cream? The hot pasta and starchy cooking water do the trick — science that tastes like happiness.
Quick facts (so you can skim and cook)
- Prep: 10 minutes
- Cook: 15 minutes
- Total: 25 minutes
- Yield: 2–3 servings
- Recipe: Vegetarian Carbonara with Oyster Mushrooms
Ingredients — Gather these first
Ingredients You’ll Need
- 400 g spaghetti or linguine (use spaghetti for a classic feel)
- 250 g oyster mushrooms (cleaned and sliced; you may mix cremini or button mushrooms if you like)
- 100 g Pecorino Romano, freshly grated (you can mix in Parmesan if preferred)
- 2 tbsp extra virgin olive oil (use a good one — it matters)
- 2 garlic cloves, minced
- Salt & freshly cracked black pepper, to taste — and be generous on the pepper!
- Fresh parsley, chopped (optional garnish)
Bold tip: Use freshly grated Pecorino. The texture and melt differ from pre-grated cheese.
Equipment — keep it simple
- Large pot for boiling pasta
- Large skillet or sauté pan (big enough to toss pasta)
- Mixing bowl for the egg-cheese mix
- Tongs or pasta fork
- Microplane or fine grater for the cheese
- Ladle for saving pasta water
No fancy gadgets. If you own an oversized skillet and a bowl, you can make this.
Step-by-step: Make the Vegetarian Carbonara with Oyster Mushrooms
Step 1 — Prep the mushrooms
Wipe the oyster mushrooms with a damp cloth and slice them thinly. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Toss in the mushrooms and season with a pinch of salt and black pepper. Sauté 6–8 minutes until they turn golden and develop slightly crisp edges. Set the mushrooms aside in the pan off heat.
Step 2 — Cook the pasta
Bring a large pot of salted water to a rolling boil. Cook the spaghetti until al dente (follow package timing, usually 9–11 minutes). Reserve 1 cup of pasta water before draining. The starchy water will emulsify the sauce and make it silky.
Step 3 — Make the sauce
In a large mixing bowl, whisk together until smooth. Add the 100 g grated Pecorino and a generous crack of black pepper. Stir until the mixture thickens slightly. This bowl becomes the sauce base.
Step 4 — Combine pasta, mushrooms, and sauce
Turn the heat to low. Add drained pasta to the skillet with mushrooms and toss gently. Remove the pan from direct heat. Pour the egg-cheese mixture over the pasta and toss quickly and continuously. Add reserved pasta water one tablespoon at a time to reach a glossy, flowing consistency. Keep stirring — the eggs will thicken into a sauce, not scramble. If the sauce tightens too much, add more hot pasta water.
Step 5 — Serve and finish
Plate the pasta into shallow bowls, twirl for a neat nest, and finish with extra grated Pecorino and a generous crack of black pepper. Scatter chopped parsley if you like a fresh pop.
Serving note: Serve immediately. Carbonara waits for no one.
Yield & Calories — the numbers you asked for
This recipe yields 2–3 servings depending on appetite.
Estimated calories (approximate total):
- Spaghetti (400 g): ~1400 kcal
- Oyster mushrooms (250 g): ~60 kcal
- 4 large eggs: ~280 kcal
- Pecorino Romano (100 g): ~400 kcal
- Olive oil (2 tbsp): ~238 kcal
- Garlic & parsley: ~10 kcal
Total: ≈ 2388 kcal
- Per serving (2 servings): ≈ 1194 kcal
- Per serving (3 servings): ≈ 796 kcal
If you plate this for two, expect a very satisfying, hearty portion. For three, portions feel more moderate. Add a side salad and you’ll balance things out. FYI: exact calories vary by brand and portion size, but these estimates help you plan.
Tips for the best result (so you don’t scramble the eggs)
- Work off heat when you add the egg mixture. The pasta’s residual heat cooks the eggs gently.
- Save pasta water. That starchy liquid creates the emulsified, creamy sauce you crave.
- Don’t overcrowd the skillet when browning mushrooms; give them room to caramelize.
- Use room-temperature eggs for smoother incorporation.
- Grate cheese fresh — pre-grated cheese won’t melt as nicely.
Need a quick fix? If the sauce looks lumpy, add more hot pasta water and keep stirring. You got this.
Variations & swaps (make it yours)
- Add sautéed shallots for sweeter depth.
- Mix in cremini or shiitake for earthier flavor.
- Use half Pecorino/half Parmesan if you prefer milder salt.
- Make it vegan-ish: replace eggs with silken tofu blended with nutritional yeast and a touch of turmeric — not traditional, but an option if you’re experimenting. IMO, the original eggs make the magic happen, though.
Comparison: Traditional carbonara vs. this vegetarian twist
Traditional carbonara uses guanciale (or pancetta) and Pecorino with eggs. It tastes salty, porky, and umami-rich. This Vegetarian Carbonara with Oyster Mushrooms replaces pork with mushrooms that provide a similar umami and meaty texture. You lose the cured-pork flavor but gain earthiness and a cleaner finish. Both result in creamy sauces, but the mushroom version feels lighter and more vegetal — perfect for a meatless dinner when you still want indulgence.
Still Hungry, Try This Testy Recipe
Mushroom Cauliflower Rice – Quick & Easy
Spaghetti Squash Alfredo – Best Vegetarian Dinner Recipe
Pasta Primavera – One Pot Recipe
Storage, reheating, and make-ahead
- Fridge: Store leftovers in an airtight container for up to 2 days. The egg-based sauce thickens when cold; don’t worry.
- Reheat gently: Warm in a skillet over low heat with a splash of water or pasta water to loosen the sauce. Avoid high heat, which can scramble the eggs.
- Make-ahead: Cook mushrooms and store separately. Combine with freshly cooked pasta and sauce when you’re ready to serve.
Pro tip: Reheat on the stove rather than the microwave for better texture.
Some Problem(common slip-ups)
- Scrambled sauce? You added eggs to hot pan on high heat. Lower the heat and add pasta water next time.
- Sauce too thin? Reduce it a minute over low heat or stir in more cheese.
- Mushrooms soggy? You overcrowded the pan. Sear in batches for better browning.
Final thoughts — why you’ll make this again
This Vegetarian Carbonara with Oyster Mushrooms gives you a quick, classy dinner that feels like effort but really isn’t. It keeps well enough for leftovers, plays nicely with a simple green salad, and impresses guests without much prep. The combination of silky eggs, sharp Pecorino, and browned oyster mushrooms hits all the comfort notes. Isn’t that what we want from a weeknight dinner?
Give it a try tonight. I bet you’ll make it again next week.
Vegetarian Carbonara with Oyster Mushrooms: Perfect Meatless Dinner
Ingredients
Equipment
Method
- Step 1 — Prep the mushrooms
- Wipe the oyster mushrooms with a damp cloth and slice them thinly. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Toss in the mushrooms and season with a pinch of salt and black pepper. Sauté 6–8 minutes until they turn golden and develop slightly crisp edges. Set the mushrooms aside in the pan off heat.
- Step 2 — Cook the pasta
- Bring a large pot of salted water to a rolling boil. Cook the spaghetti until al dente (follow package timing, usually 9–11 minutes). Reserve 1 cup of pasta water before draining. The starchy water will emulsify the sauce and make it silky.
- Step 3 — Make the sauce
- In a large mixing bowl, whisk together 2 whole eggs + 2 egg yolks until smooth. Add the 100 g grated Pecorino and a generous crack of black pepper. Stir until the mixture thickens slightly. This bowl becomes the sauce base.
- Step 4 — Combine pasta, mushrooms, and sauce
- Turn the heat to low. Add drained pasta to the skillet with mushrooms and toss gently. Remove the pan from direct heat. Pour the egg-cheese mixture over the pasta and toss quickly and continuously. Add reserved pasta water one tablespoon at a time to reach a glossy, flowing consistency. Keep stirring — the eggs will thicken into a sauce, not scramble. If the sauce tightens too much, add more hot pasta water.
- Step 5 — Serve and finish
- Plate the pasta into shallow bowls, twirl for a neat nest, and finish with extra grated Pecorino and a generous crack of black pepper. Scatter chopped parsley if you like a fresh pop.
Notes
- Spaghetti (400 g): ~1400 kcal
- Oyster mushrooms (250 g): ~60 kcal
- 4 large eggs: ~280 kcal
- Pecorino Romano (100 g): ~400 kcal
- Olive oil (2 tbsp): ~238 kcal
- Garlic & parsley: ~10 kcal
- Per serving (2 servings): ≈ 1194 kcal
- Per serving (3 servings): ≈ 796 kcal