Ingredients and Weight:
- 1 pound spaghetti
- 8 ounces baby bella mushrooms, sliced
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Pecorino Romano cheese
- 3 large eggs
- 1/4 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Preparation Time:
5 minutes
Cooking Time:
5 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Cook spaghetti according to package directions.
- Heat olive oil in a large skillet over medium heat.
- Add mushrooms and cook until softened and browned.
- In a bowl, whisk together eggs, heavy cream, Parmesan cheese, Pecorino Romano cheese, parsley, salt, and pepper.
- Drain spaghetti and add it to the skillet with the mushrooms.
- Pour the egg mixture over the spaghetti and toss to combine. Cook for 1-2 minutes, or until the eggs are cooked through.
- Serve immediately, garnished with additional Parmesan and parsley if desired.
Nutritional Information:
- Calories: 450 per serving
- Protein: 25 grams
- Fat: 20 grams
- Carbohydrates: 50 grams
Dish Characteristics:
- Creamy and flavorful
- Tangy and savory
- Quick and easy to prepare
- Perfect for a quick weeknight meal or romantic dinner
User Comments:
- "This carbonara is delicious! I love the addition of mushrooms."
- "I made it for my family and they all loved it."
- "It's so easy and fast to make, I'll definitely be making it again."
- "The creamy sauce is perfect for dipping into bread."
Special Precautions and Tips:
- Make sure to use fresh, high-quality ingredients for the best flavor.
- Don't overcook the eggs, as they will become rubbery.
- If you don't have heavy cream, you can use milk instead.
- You can add other vegetables to the dish, such as peas, spinach, or zucchini.
