Creamy Mushroom Carbonara (Vegetarian)

1.Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions, usually 8-10 minutes. Reserve 1/4 cup of the pasta cooking water, then drain the pasta.

2.While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 7-8 minutes until they are golden brown and have released their moisture.

3.Add the minced garlic to the mushrooms and sauté for an additional 1 minute until fragrant. Season with a pinch of salt and freshly ground black pepper. Remove the skillet from heat.

4.In a medium bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper until smooth and creamy.

5.Add the hot drained pasta directly to the skillet with the mushrooms and toss to combine. Working quickly, pour the egg and cheese mixture over the pasta, tossing vigorously to coat the pasta evenly. The residual heat will gently cook the eggs, creating a creamy sauce without scrambling them.

6.If the sauce is too thick, add reserved pasta water a tablespoon at a time to loosen it to your desired consistency.

7.Adjust seasoning with salt and more black pepper if needed.

8.Serve immediately, garnished with chopped fresh parsley if desired.