Pasta · ALWAYS FREE
Mushroom & egg spaghetti
Browned mushrooms meet spaghetti in an egg-and-cheese sauce gently heated over simmering water.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Check that a large heatproof metal mixing bowl can sit securely above a pot with its base clear of the water. Bring a large pot of unsalted water to a boil. Heat olive oil in a skillet over medium-high heat and cook mushrooms 10-12 minutes until released liquid evaporates and edges brown.
- Whisk whole eggs, measured yolks, grated cheese, salt and pepper in the metal bowl. Cook spaghetti in unsalted water according to package timing until just al dente. Heat the separate measured 4.23 oz plain water until hot.
- Drain spaghetti, retaining the pot of hot water for the double boiler. Reduce it to a gentle simmer and adjust water level so it cannot touch the bowl. Add spaghetti, mushrooms and all skillet oil to the egg mixture. Stir in the 4.23 oz hot plain water, then set bowl over the simmering pot.
- Stir and lift the pasta constantly with tongs over gentle steam, scraping the bowl sides, about 5-10 minutes until sauce coats the strands and measures 160°F (71°C) in several places without touching the thermometer to metal. Lift bowl off steam briefly whenever sauce thickens too fast, then resume gentle heating until the endpoint is reached. Do not rely only on residual pasta heat. Remove immediately and serve four equal portions. Refrigerate leftovers within 2 hours, use within 3-4 days and reheat to 165°F (74°C); the sauce will firm on reheating.
Estimated nutrition
Per serving · 1 of 4- Calories
- 451 kcal
- Protein
- 21.9 g
- Total carbohydrate
- 56.3 g
- Total fat
- 15.1 g
- Total sugars
- 3.8 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Four portions include all mushrooms, measured oil and sauce. Contains wheat, egg and milk. Use vegetarian-rennet cheese and pasta without meat ingredients for the documented vegetarian criteria; conventional Parmesan may not qualify. This is a mushroom and egg preparation, not a claim of traditional carbonara.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Mushroom & egg spaghetti: dry enriched wheat spaghetti; raw white mushrooms; olive oil; beaten whole eggs without shells; raw egg yolks without whites; hard Parmesan-style cheese; hot plain water for sauce; fine salt; freshly ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
