Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


“A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked” -Bernard Meltzer, Radio Host

The refrigerator light goes on...

This is one of those recipes that proves Mediterranean diet is healthy. Lots of good fat, low in saturated fat, high in fiber and full of flavor. Original recipes generally call for bacon or pancetta but this version with mushrooms is fantastic. The rich umami flavor of the mushrooms combines well with the smoked paprika for a great dish.

There are a few keys to a great carbonara. The first is to precook your pasta until it is almost done, drain, and toss in some olive oil, and then just before serving reheat for about a minute before you finish the sauce and the dish.

The second key to a good carbonara is to sauté the ingredients and then deglaze the pan with some wine and a bit of the water from the pasta pot, bring it up to temperature, and let it cool just enough that when you add the eggs they'll cook just enough to make a rich silky sauce but not curdle them.


Mushroom Carbonara

Servings: 2 | Serving size: 2 ounces pasta with sauce and peas

Cooking time: 30 minutes

This recipe can easily be multiplied and leftovers are fair. Reheat gently to not overcook the egg sauce.

Mushroom Carbonara recipe from Dr. Gourmet


  • 6 quarts water (divided)
  • 4 ounces whole wheat or gluten-free linguine
  • 3 tsp. olive oil
  • 12 ounces crimini mushrooms (cut into 1/6 or 1/4 pieces)
  • 2 cloves garlic (gently crushed)
  • 1/4 cup white wine
  • 1 cup frozen peas (thawed)
  • 2 large eggs
  • 1 ounce parmesan (grated)
  • fresh ground black pepper to taste

Place 3 quarts water in a large sauce pan over high heat.

When the water boils, add the pasta.

Cook the pasta until it is al dente: about 12 to 15 minutes.

Remove one cup of the pasta water and set aside.

Pour the pasta into a strainer or colander.

Add one teaspoon of olive oil and toss until the pasta is coated. Set aside.

Place the remaining 3 quarts water in the large sauce pan and heat over medium high heat until it is almost boiling. Reduce the heat to low and keep the water simmering.

Place 2 teaspoons of olive oil in a medium skillet over medium heat.

Add the garlic and mushrooms.

Cook, stirring frequently, for about 10 to 12 minutes.

Adjust the heat so that the garlic doesn't turn dark brown but light golden, and the mushrooms caramelize and give up most of their water.

Add the peas to the strainer with the pasta and immerse the strainer in the hot water.

Let the pasta and peas heat for about 60 seconds.

While the pasta is reheating, whisk the eggs together with the grated parmesan and pepper.

When the pasta and peas are hot, add them and the white wine to the skillet.

Increase the heat to medium high and toss together for about 10 seconds, until the liquid begins to simmer.

Remove from the heat and let cool for 15 seconds.

Discard the garlic and slowly add the egg and cheese mixture while folding the pasta gently with a rubber spatula.

Serve immediately.

Nutrition Facts

Serving size: 2 ounces pasta

Servings: 2

Amount Per Serving

Calories 430 Calories from Fat 99
% Daily Value
Total Fat 11g 14%
  Saturated Fat 4g 19%
  Monounsaturated Fat 3.5g
  Trans Fat 0g
Cholesterol 15mg 5%
Sodium 460mg 20%
Total Carbohydrates 59g 21%
    Dietary Fiber 9g 33%
    Sugars 8g
Protein 25g
Vitamin A 8% Vitamin C 13%
Calcium 5% Iron 22%
Vitamin K 20mcg Potassium 1200mg