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Spaghetti Carbonara With Lobster Mushrooms

This recipe offers a hearty twist on classic spaghetti carbonara, incorporating savory bacon and earthy lobster mushrooms. Al dente spaghetti is tossed in a rich sauce made from egg yolks, Parmesan cheese, and a touch of cream, creating a luxurious and satisfying dish. Finished with fresh parsley, it's a comforting meal that balances robust flavors with a creamy texture.
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Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2902.5 kcal

Equipment

  • 1 Large Pot For cooking spaghetti
  • 1 Large Skillet For cooking bacon, onion, and mushrooms
  • 1 Mixing Bowl For preparing the egg and cheese mixture
  • 1 Whisk For combining the sauce ingredients
  • 1 Chef's Knife and Cutting Board For chopping ingredients

Ingredients
  

Main

  • 1 pound spaghetti cooked al dente
  • 6 rashers bacon chopped
  • 1 medium onion chopped
  • 1 tablespoon butter
  • 1 ounce dried lobster mushrooms or 8 ounces fresh lobster mushrooms chopped
  • 4 large egg yolks
  • 1/8 cup Parmesan cheese grated
  • 1/4 cup half and half or heavy cream
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4 cup Italian parsley chopped

Instructions
 

  • If using dried lobster mushrooms, rehydrate them according to package directions; otherwise, chop fresh lobster mushrooms, onion, and bacon.
  • Cook spaghetti al dente according to package directions, reserving at least 1 cup of the starchy pasta water before draining.
  • In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
  • Add butter to the skillet with the bacon fat. Sauté the chopped onion until softened, then add the chopped lobster mushrooms and cook until tender, about 5-7 minutes.
  • In a medium bowl, whisk together the egg yolks, grated Parmesan cheese, half and half or heavy cream, salt, and black pepper until well combined.
  • Add the cooked spaghetti directly to the skillet with the onion and mushroom mixture.
  • Remove the skillet from direct heat. Immediately pour the egg yolk mixture over the pasta, adding a splash of the reserved pasta water.
  • Toss vigorously and continuously with tongs until the sauce emulsifies and coats the pasta beautifully, adding more pasta water as needed to achieve a creamy, glossy consistency. Do not return to high heat to avoid scrambling the eggs.
  • Stir in the crispy bacon and half of the chopped Italian parsley.
  • Serve immediately, garnished with the remaining chopped Italian parsley and extra Parmesan cheese, if desired.

Notes

Achieving a true carbonara involves careful emulsification. Ensure your pasta is perfectly al dente, as it will continue to cook slightly when combined with the sauce. Crucially, reserve plenty of starchy pasta water to create a silky, cohesive sauce; it's the primary emulsifying agent. When combining the egg yolk, cheese, and cream mixture, remove the pan from direct heat to prevent the eggs from scrambling. Slowly add the hot pasta and a splash of pasta water, tossing vigorously until a creamy sauce forms. The lobster mushrooms add a unique umami depth; if using dried, ensure proper rehydration. For best results, use freshly grated Parmesan.