Chat with us, powered by LiveChat

“Mushroom Bacon” Carbonara



Prep time


Cooking time




Vegan mushroom bacon ingredients

  • 1/2 lb 1/2 oyster mushrooms (preferably Pink)

  • 2 tbsp 2 tamari (sub soy sauce)

  • 1 tsp 1 liquid smoke

  • 2 tbsp 2 maple syrup

  • 1/2 tsp 1/2 smoked paprika

  • 1/4 tsp 1/4 black pepper

  • 1 tbsp 1 olive oil

  • sea salt to taste

  • Carbonara
  • 3/4 cup 3/4 finely grated Pecorino Romano, plus more for garnish

  • 3/4 cup 3/4 finely grated parmigiano Reggiano

  • 1 tsp 1 freshly ground black pepper, plus more for garnish

  • 2 large 2 eggs, plus 2 yolks

  • 1/2 lb 1/2 Pink Oyster mushrooms cook down to “mushroom bacon” (separate prep)

  • 16 oz 16 of Bucatini Pasta or thick Spaghetti


  • Make the Vegan Mushroom Bacon First and set aside
  • Vegan Mushroom Bacon Directions.
  • Heat a Dutch oven over low heat and let warm up while prepping your ingredients.
  • Prep Oyster mushrooms by cutting away any substrate and then tearing into strips. Be sure not to leave any stems too thick for the best results.
  • Prep marinade by whisking together all remaining ingredients.
  • Place mushrooms into a single layer in Dutch oven and dry fry 3-4 minutes on low heat pressing down to release moisture. Flip mushrooms and repeat process for additional 2-3 minutes.
  • Brush mushrooms with marinade then flip mushrooms and brush other side with marinade and cook 2 minutes.
  • Flip once more and cook an additional 1-2 minutes or to desired level of crispiness.  Keep warm.
    Important Note- Do not overcrowd Dutch oven.  If you need to cook the mushrooms in batches, carefully clean out Dutch oven between batches to prevent burning.
  • Carbonara Directions
  • In a Dutch oven make the mushroom bacon. (Done in advance)
  • Bring a large pot of salted water almost to a boil and keep hot while you prepare the rest of the recipe.
  • In a medium bowl, whisk together the cheeses, pepper, eggs, and yolks until smooth. Set aside.
  • Meanwhile, bring the large pot of salted water to a rolling boil and add the pasta. Cook, stirring occasionally, until al dente, about 7 minutes. Drain reserving ¾ cup pasta water.
  • Remove pasta from heat and drain, add the drained pasta and reserved pasta water to the Dutch oven with the mushroom bacon. While pasta is still hot, pour in the egg mixture and stir until a creamy sauce forms. Adjust with salt to taste.
  • Divide between bowls and garnish with Pecorino cheese and pepper and serve immediately.
Shopping Cart