Soowas von lecker Mushroom Spaghetti (Creamy Mushroom Pasta Better Than Carbonara)
This rich and creamy mushroom spaghetti is packed with garlic, butter, and a silky cream sauce. It’s simple, fast, and incredibly delicious—many people say it’s even better than carbonara!
Ingredients (Serves 3–4)
300 g spaghetti
400 g fresh mushrooms (button, cremini, or mixed), sliced
3 cloves garlic, minced
1 small onion, finely chopped
2 tablespoons butter
1 tablespoon olive oil
200 ml heavy cream (about ¾ cup)
50 g grated Parmesan cheese
100 ml pasta cooking water (reserved)
Salt, to taste
Black pepper, to taste
½ teaspoon paprika (optional)
Fresh parsley, chopped (optional)
Instructions
Step 1: Cook the spaghetti
Bring a large pot of salted water to a boil.
Cook spaghetti according to package instructions until al dente.
Reserve 100 ml of pasta water, then drain the pasta.
Step 2: Cook the mushrooms
Heat butter and olive oil in a large pan over medium-high heat.
Add mushrooms and cook for 6–8 minutes until golden brown.
Stir occasionally to avoid burning.
Step 3: Add onion and garlic
Add chopped onion and cook for 2–3 minutes until soft.
Add garlic and cook for 30 seconds.
Step 4: Make the creamy sauce
Pour in the heavy cream and stir.
Add salt, pepper, and paprika.
Simmer for 2–3 minutes.
Step 5: Combine pasta and sauce
Add the cooked spaghetti to the pan.
Pour in some reserved pasta water and mix well.
Add Parmesan cheese and stir until creamy and smooth.
Step 6: Finish and serve
Taste and adjust seasoning.
Garnish with parsley and extra Parmesan.
Serve immediately.
Tips for Best Results
Brown mushrooms well for deep flavor.
Don’t skip pasta water—it makes the sauce silky.
Use fresh Parmesan for best taste.
Add grilled chicken if you want extra protein.
