Lemon and Mushroom Carbonara Recipe

Name: Lemon and Mushroom Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5-13 ounces, weight Spaghetti Noodles; 2 cups Enokitake Mushrooms; 1 Tablespoon Butter; 1/2 whole Onion; 1 clove Garlic; 4 slices Bacon; 1 Tablespoon White Wine Vinegar (or White Wine); 1 cup Cream; 1 teaspoon Oregano; 2 teaspoons Chili Powder; Salt And Pepper, to taste; 1 whole Lemon; 1/4 cups Grated Parmesan, Plus More For Serving; 1 whole Egg

Servings: persons

5-13 ounces, weight Spaghetti Noodles
2 cups Enokitake Mushrooms
1 Tablespoon Butter
1/2 whole Onion
1 clove Garlic
4 slices Bacon
1 Tablespoon White Wine Vinegar (or White Wine)
1 cup Cream
1 teaspoon Oregano
2 teaspoons Chili Powder
Salt And Pepper, to taste
1 whole Lemon
1/4 cups Grated Parmesan, Plus More For Serving
1 whole Egg

1
Cook the spaghetti noodles according to package instructions while you make the sauce.
2
For the sauce... Cut the bottom off the enokitake bunch and wash thoroughly to remove any dirt.
3
Melt the butter in a large saucepan over a low heat and cook the mushrooms until they are slightly wilted.
4
Chop the onion and garlic, and slice the bacon into thin strips, and add these to the pan.
5
Turn the heat up to medium and continue cooking until everything has some colour to it.
6
Add the white wine vinegar (or simply white wine) to the pan and allow to steam for about two minutes.
7
Pour in the cup of cream and stir through.
8
Add oregano, chili powder and salt and pepper to taste and leave to simmer on a low flame.
9
Zest the lemon.
10
Reserve some zest (about half a teaspoon) to sprinkle over your meal before serving, and dump the rest into the sauce pan.
11
Taste to see if you need to juice the lemon and add more lemony flavour I definitely didnt.
12
Add the quarter-cup of grated Parmesan to the sauce pan and allow to melt.
13
By now the spaghetti noodles should be done.
14
Reserve about a cup of the pasta water, drain the noodles, and add the noodles to the sauce pan.
15
Stir to coat the pasta, leaving the heat on, and adding the cup of pasta water if necessary to reach your desired consistency.
16
Once everything is hot and mixed, turn the heat off and break one egg into the pan.
17
Stir for about a minute and a half, by which time the egg should be cooked.
18
Serve, sprinkled with the leftover zest and cheese, and eat.

963

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5-13 ounces, weight Spaghetti Noodles, 2 cups Enokitake Mushrooms, 1 Tablespoon Butter, 1/2 whole Onion, and more.

Yes, Lemon and Mushroom Carbonara falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon and Mushroom Carbonara

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions