Spaghetti alla Carbonara con Lobster Mushroom
Lobster mushrooms, with their striking orange-red hue and subtle seafood-like flavor, make a bold and flavorful addition to this inventive take on the classic Roman carbonara. Despite their name, lobster mushrooms are actually a parasitic fungus that transforms their host, resulting in a dense, meaty texture and savory, almost crustacean-like taste—an ideal stand-in for pancetta or guanciale in a vegetarian adaptation.
This dish offers an elegant fusion of tradition and creativity, perfect for cooks eager to explore new ingredients without straying too far from familiar comforts. The rich, creamy sauce clings to the pasta while the lobster mushrooms provide satisfying bite and depth, delivering a luxurious, umami-packed experience that feels indulgent yet approachable.
Ingredients
Instructions
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Cook the pasta in salted water until almost al dente, reserving 1/4 cup of the cooking liquid.
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In a saute pan fry the bacon until crisp.
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Reduce to medium heat and add the butter.
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When bubbling add the lobster mushrooms plus black pepper and sea salt to taste.
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Saute at least until the mushrooms release their liquid and cook, the longer the better.
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Add the garlic and more black pepper to taste.
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Saute just until aromatic, about 30 seconds.
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Add the pasta, green peas, and the reserved pasta cooking liquid to the pan.
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Cook one minute, shaking to mix the ingredients.
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Add the pecorino romano and more black pepper to taste, stirring to coat the pasta.
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Remove the pan from heat.
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Add the beaten eggs, whisking vigorously until thickened but not scrambled.
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Serve immediately, garnished with the chopped parsley.