Carbonara-Style Pasta with Peas and Shiitake "Bacon"


Pan-fried mushrooms stand in for traditional pancetta in this meat-free riff on carbonara.

Total Time:
25 mins
8 cups


  • 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.)

  • 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)


  1. 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.)

  2. 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

  3. 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.

  4. 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.

    Carbonara-Style Pasta with Peas and Shiitake "Bacon"
    Carson Downing


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.

Nutrition Facts (per serving)

621 Calories
21g Fat
82g Carbs
27g Protein
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.

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