Recipes and Cooking Carbonara-Style Pasta with Peas and Shiitake "Bacon" 4.0 (2) 2 Reviews Pan-fried mushrooms stand in for traditional pancetta in this meat-free riff on carbonara. By Cara Mangini Cara Mangini Instagram Twitter Website Cara Mangini is a former executive chef for Eataly, a restaurant in New York City. After Eataly, she created her own restaurant and food boutique brand, Little Eater. Cara believes that vegetables are beneficial for local farmers as well as the overall health of a community. Her brand offers pop-up kitchens, catering, and other food services. Her column for Kitchn.com, The Vegetable Butcher, focused on her vegetable-based mission.Cara was nominated for a James Beard Award for Vegetable Cooking and won the International Association of Culinary Professionals Award for a Cookbook on a Single Subject in 2017. Cara graduated from the Culinary Institute of America's chef training program. Learn about BHG's Editorial Process Published on March 1, 2022 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins Servings: 4 Yield: 8 cups Jump to Nutrition Facts Ingredients 8 ounce fresh shiitake mushrooms, stems removed, caps thinly sliced (4 cups) 2 garlic cloves, minced 3 large eggs, at room temperature ½ cup finely grated Pecorino Romano cheese (1 1/2 oz.) ⅓ cup finely grated Parmesan cheese (1 oz.) 12 ounce dried spaghetti 1 ¼ cup shelled fresh peas 8 ounce snow pea pods, slivered lengthwise ¾ teaspoon flaky sea salt (such as Maldon) 3 tablespoon chopped fresh chives (optional) Directions In an extra-large skillet heat 3 Tbsp. olive oil over medium-high. Add the mushrooms and cook, stirring occasionally, 6 to 8 minutes or until brown on the edges and crisp. Add garlic and season with a generous pinch of fine sea salt. Cook and stir 1 minute or until fragrant. Remove from heat. With a slotted spoon, transfer mushrooms to a clean kitchen towel or a couple of paper towels to absorb excess oil. (If you like, set aside a few of the mushrooms to top finished pasta.) Preheat oven to 200°F. Place a very large heat-safe bowl in oven 10 minutes to warm it. (Or fill a very large bowl with hot water; drain water before adding pasta.) In a medium bowl whisk together eggs, Pecorino Romano, Parmesan, and 3/4 tsp. ground black pepper In a large pot or Dutch oven bring 4 qt. water and 1 Tbsp. fine sea salt to boiling. Add pasta and cook 9 minutes. Carefully remove 1 cup of the pasta cooking water. Add shelled peas and snow peas to pot with pasta; cook 1 minute more or until al dente. Drain pasta and peas; transfer immediately to the warm bowl. If pasta looks dry, add enough of the reserved cooking water to loosen it. Immediately pour the egg mixture over the pasta and sprinkle with flaky sea salt; toss well. Add mushrooms and toss. (The sauce should be creamy and silky. Add more pasta water as needed to loosen.) Top with additional Parmesan, additional ground black pepper, and, if using, chives and/or reserved mushrooms. Serve immediately. Serves 4. Carson Downing Tips A few things are very important to note here: working quickly once the pasta is drained, draining the pasta only briefly so that it stays mostly wet and doesn't dry out, reserving plenty of pasta water and using it as needed to loosen the sauce if the sauce dries out, and serving the pasta immediately. Rate it Print Nutrition Facts (per serving) 621 Calories 21g Fat 82g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 621 % Daily Value * Total Fat 21g 27% Saturated Fat 6g 30% Cholesterol 156mg 52% Sodium 990mg 43% Total Carbohydrate 82g 30% Total Sugars 9g Protein 27g Vitamin C 44.7mg 224% Calcium 243mg 19% Iron 5.7mg 32% Potassium 676mg 14% Folate, total 274.1mcg Vitamin B-12 0.6mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.