Miso Mushrooms Spaghetti Carbonara

The Italians won’t be happy with me calling this a spaghetti carbonara, but it has all the same base ingredients (except for the guanciale). So if you are trying to eat less meat, no pork or just in for a change? This vegetarian Miso Mushrooms Spaghetti Carbonara brings creamy, peppery goodness to your plate with a subtle umami boost from the miso paste. Oyster mushrooms add a hearty, earthy flavor that perfectly complements the rich sauce, while pecorino and black pepper keep things traditional.

It’s the kind of dish that feels indulgent but makes a quick dinner with just a handful of ingredients. Perfect for weeknight dinners or when you’re in the mood for a comforting pasta and a little different. Ready to get started? Let’s dive in.

Step 1 
Clean and tear or slice the oyster mushrooms into bite-sized pieces. Grate the pecorino cheese and set aside. Finely chop the chives for garnish. Heat a large skillet over medium heat. Add the coarsely crushed black peppercorns and toast for 1-2 minutes, stirring occasionally, until fragrant. Remove and set aside. Whisk together the egg yolks, grated pecorino cheese, and miso in a mixing bowl until smooth.
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Step 2
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the oyster mushrooms and sauté until golden and tender, about 5-7 minutes. Season lightly with salt, then set the mushrooms aside on a plate. Bring a large pan of salted water to a boil.

Step 3
Add the spaghetti and cook until al dente, according to the package instructions. Reserve 1 cup of pasta water before draining. Return the skillet to medium-low heat and melt the remaining 1 tablespoon of butter. Add the toasted black pepper and drained spaghetti, tossing to coat evenly.

‍Step 4
Remove the skillet from heat and slowly stir in the carbonara sauce, tossing the pasta constantly to coat it without scrambling the eggs. Add a bit more pasta water, if needed, to achieve a glossy consistency. Gently fold half of the sautéed mushrooms into the pasta. Divide the pasta onto plates and garnish with chopped chives. Serve immediately.