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–+ servings

Mushroom Carbonara Tagliatelle

Creamy Mushroom Carbonara Tagliatelle: A delightful twist on the classic Italian dish, combining earthy mushrooms, smoky pancetta, and a rich parmesan sauce. Ready in 25 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 300 g tagliatelles
  • 150 g fresh mushrooms
  • 100 g pancetta or lardons
  • 2 units eggs
  • 50 g grated parmesan
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • q.s. salt and pepper to taste
  • q.s. fresh parsley for garnish (optional)

Equipment

  • Large pot for boiling pasta
  • Large skillet for sautéing
  • Mixing bowl for the egg and parmesan mixture
  • Wooden spoon for tossing the pasta
  • Fresh parsley for garnish (optional)

Method
 

  1. Start by filling a large pot with water and bringing it to a boil. Add a generous pinch of salt and then your tagliatelle.
  2. Cook the tagliatelle according to package instructions (usually around 8-10 minutes), stirring occasionally. Drain and set aside.
  3. Clean and slice the mushrooms. In a large skillet, heat olive oil over medium heat; add minced garlic and sauté until fragrant.
  4. Add sliced mushrooms and pancetta to the skillet; cook until mushrooms are golden and pancetta is crispy.
  5. In a separate bowl, beat the eggs with grated parmesan, salt, and pepper until smooth and creamy.
  6. Add the cooked tagliatelle to the skillet with mushroom and pancetta; toss to combine.
  7. Remove skillet from heat and pour the egg mixture over the pasta; quickly toss to coat, ensuring eggs don’t scramble.
  8. Transfer the Mushroom Carbonara Tagliatelle to serving plates. Garnish with extra parmesan and fresh parsley.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 20gFat: 25gSaturated Fat: 8gCholesterol: 125mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

For best flavor, always use freshly grated parmesan. Reserve a cup of pasta water before draining to adjust the sauce consistency if needed. Store leftovers in an airtight container in the fridge for up to 3 days; add a splash of milk or cream when reheating to keep the sauce smooth. For a healthier version, use whole wheat tagliatelle and reduce the pancetta.
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