This luxurious Truffle Mushroom Carbonara combines creamy egg sauce, crispy pancetta, and earthy truffle in just 15 minutes! A restaurant-worthy pasta that’s shockingly easy.
5 Reasons This Recipe Will Trend:
✅ 15-minute gourmet meal – faster than delivery
✅ Umami explosion – truffle + mushrooms + pancetta
✅ Creamy without cream – authentic carbonara technique
✅ Visually stunning – perfect for food photography
✅ Special occasion-worthy (but easy enough for weeknights)
Ingredients (Serves 2 generously)
Main Components:
- 8 oz spaghetti or bucatini
- 3 oz pancetta or guanciale (diced)
- 1 cup wild mushrooms (sliced)
- 2 large egg yolks + 1 whole egg
- 1/2 cup grated Pecorino Romano
- 1/4 cup grated Parmesan
- 1 tbsp truffle oil (or 1 tsp truffle paste)
- 2 garlic cloves (minced)
- Fresh parsley (chopped)
- Black pepper (freshly cracked)
Pantry Staples:
- 1 tbsp olive oil
- Salt for pasta water
Step-by-Step Instructions
1. Cook Pasta (Start Here)
- Boil pasta in salted water (reserve 1 cup pasta water)
- Cook 1 minute less than package instructions
2. Crisp the Pancetta & Mushrooms
- Sauté pancetta until crispy (3 mins)
- Add mushrooms + garlic, cook until golden (4 mins)
3. Make the Sauce (Magic Happens Here!)
- Whisk eggs, cheeses, and truffle oil in bowl
- Temper with 1/4 cup hot pasta water
4. Combine Everything
- Toss drained pasta with pancetta/mushrooms
- Remove from heat, stir in egg mixture
- Add pasta water as needed for creaminess
5. Plate Like a Chef
- Twirl pasta high on fork into nests
- Top with extra cheese, black pepper, parsley
- Drizzle with truffle oil (optional)
Chef’s Pro Tips
🍄 Mushroom hack: Use mixed wild mushrooms for depth
🥚 Sauce insurance: Temper eggs slowly to prevent scrambling
🧀 Cheese note: Authentic Pecorino is saltier than Parmesan
⏱ Timing trick: Have everything prepped before starting
