Yep, you read that title correctly! Roasted Garlic Mushroom Spaghetti Carbonara. No, this is NOT your grandmother’s traditional spaghetti carbonara recipe and I wasn’t trying to imitate the traditional recipe. Y’all should know me by now! I don’t stick to the norm; I like to do my own thing.
I actually think Italian grandmothers might actually like my twist on spaghetti carbonara because it has a nice kick from a finely diced serrano pepper and the Baby Bella mushrooms add depth and umami flavor that makes you go “mmmm!” Oh, and I forgot to mention the roasted garlic. OMG! The roasted garlic!!! Don’t think of this dish as having a pungent garlic kick, when the garlic roasts it caramelizes and becomes a little sweet and it’s one of the most addicting morsels you’ll ever put in your mouth! You have to trust me on this. And if you are a roasted garlic lover, this is the new dish for you to add to your repertoire! I can’t forget to mention that this pasta only takes about 15 minutes to cook!
Inspiration Behind Roasted Garlic Mushroom Spaghetti Carbonara
I don’t know what was going on a few weeks ago, but it seemed like EEEVERYBODY, their mama, and their grandma were making and posting pictures of their spaghetti carbonara. LOL I have to admit I was a little envious so I set out on a mission to put my own twist on spaghetti carbonara. Rummaging through the fridge to see what all I could find to go into my special version was my next move. I found some sliced pork belly, serrano peppers, Parmesan and Pecorino cheese, mushrooms, and roasted garlic. Of course, I always keep organic brown eggs on hand at ALL times! I actually tested the recipe a few times and fell in love the time after I added crushed red pepper and dried oregano!
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Tips for Roasted Garlic Mushroom Spaghetti Carbonara
If you don’t have sliced pork belly, then feel free to use bacon. My pork belly was actually kind of on the lean side so I added some bacon fat that I keep stored in a small container in the fridge to the pan when I sautéed the sliced mushrooms and finely diced serrano pepper.
Now, about this pasta, I used my favorite brand of organic spaghetti from Target. It’s Target’s natural and organic food brand. The price can’t be beat at $1.77 a package! Target has a lot of organic food products so I enjoy doing some grocery shopping there. If you want to use whole wheat pasta or pasta made from peas, then go right ahead and do so! The flavor of this Roasted Garlic Mushroom Spaghetti Carbonara won’t really be affected.
If you can get your hands on raw milk Parmesan and Pecorino cheese than use it! I ran out of my raw milk Parmesan so I used my regular Parmesan and Pecorino cheese.
The last tip I have for making this spaghetti carbonara is to use enough of the reserved pasta water to make sure the sauce is creamy. The eggs and starchy pasta water are what creates the silky sauce that coats the spaghetti. Nobody likes dry pasta so don’t be afraid to add a little more water at a time to get the sauce to the right consistency.
This Roasted Garlic Mushroom Spaghetti Carbonara is such a quick dish to put together any night of the week and you will more than likely already have all of the ingredients on hand. That’s a score in my book! I already know I will be making some more of this pasta this week for dinner because I am going to be so busy. Anyway, if you like this recipe please be sure to share it with your family and friends by using the share buttons at the top, bottom, or side of this post. Also, don’t forget to Yum or Pin this recipe to save it for yourself for later use! As always, don’t forget to share your pictures of your interpretation with me on social media. If you aren’t already following me then please use these links to do so: Bloglovin’,Facebook , Instagram , Twitter and Snapchat (@merci_britte) to stay up-to-date. Also please subscribe to my YouTube channel because I will be adding more recipe and chat videos!
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- 8 ounces organic spaghetti
- 8 slices of diced pork belly or 4 of diced bacon
- 4 sliced Baby Bella mushrooms
- 5 roasted garlic cloves smashed into a paste
- 1 finely diced serrano pepper
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried oregano
- 2 organic brown eggs + 1 egg yolk
- 1/4 cup grated Pecorino cheese
- 1/4 cup grated Parmesan cheese
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In a large pot of salted boiling water cook the spaghetti according to the package directions. Reserve ½ cup pasta water and drain well.
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While the pasta is cooking, whisk the eggs and egg yolk together in a small bowl. Add the Pecorino and Parmesan cheese to the eggs, whisk and set aside.
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Place diced pork belly (or bacon) into a cold large skillet and then turn the heat to medium-high. Let the fat render out, stirring occasionally.
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After about 6 minutes, add sliced mushrooms, finely diced serrano, and roasted garlic paste to the pan with the pork belly. If there isn’t enough oil in the pan, add some extra reserved bacon fat or butter. Season the mixture with the black pepper, salt, crushed red pepper, and dried oregano. Cook for an additional 2 minutes.
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Turn off the heat and remove the pan from the burner. Add in the cooked spaghetti. Also, add in a ¼ cup of the reserved pasta water. Add the egg mixture to the pan and gently toss to combine. Add more reserved pasta water a tablespoon at a time until the sauce is to your desired consistency. Continue tossing until the pasta is coated nicely.
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Serve immediately and garnish with Parmesan cheese and parsley, if desired.
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