Garlic Anchovy Carbonara Pasta Recipe With Mushrooms Is Pure Delicious (7 Ingredients, 30 Minutes) by Elisa Schmitz

When it comes to anchovies, it seems like people either love them or hate them. I love anchovies! If you do, too, then I hope you will love this incredible anchovy pasta recipe. The rich and creamy garlic anchovy carbonara pasta recipe with fresh mushrooms is pure delicious! Plus, check out the health benefits of anchovies.

Carbonara is a classic Roman pasta dish traditionally made with cured pork, Parmesan cheese and eggs – often seasoned with freshly ground black pepper. The rich and creamy sauce is made without heavy cream, instead using the cooked pasta's heat to blend the raw eggs and cheese with the starchy pasta water. In this variation, the sauce is made with anchovies instead of pork – along with fresh garlic, olive oil, eggs and fresh mushrooms. Just wait until you taste the exceptional Mediterranean flavor.

With only seven ingredients and in just about 30 minutes, this easy pasta recipe becomes serious comfort food in your bowl. The utterly satisfying pasta has so much flavor, thanks to the anchovies, fresh garlic and mushrooms (check out the health benefits of garlic and the health benefits of mushrooms). It also offers a nice punch of protein, thanks to the anchovies, eggs and cheese (here's why Parmesan is one of the healthiest cheeses).

To make this incredibly delicious carbonara pasta recipe, here are the seven ingredients you'll need to gather: short pasta like penne or rigatoni (regular or gluten-free pasta), extra virgin olive oil, a can of anchovy fillets in olive oil, fresh garlic, eggs, Parmesan cheese and fresh mushrooms. The green onions (scallions) are an optional garnish, and some freshly ground black pepper is nice for serving. This simple pasta recipe is ready in only about 30 minutes.

Serve this mouth-watering pasta recipe on its own for dinner or as a side dish with your favorite protein. Feel free to garnish it with fresh scallions or other fresh herb, such as basil or parsley, if you like. This pasta makes a wonderful lunch, too.

Cuisine: Italian / Mediterranean 
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 12 ounces (1 package) short pasta, uncooked (such as penne or rigatoni)
• 3 tablespoons extra virgin olive oil (divided)
• 2 ounces (1 can) anchovy fillets in olive oil
• 2 garlic cloves, peeled and smashed
• 4 large eggs, beaten
• 3/4 cup Parmesan cheese, shredded (divided)
• 8 ounces baby bella cremini mushrooms, sliced
• salt and freshly ground black pepper, to taste (optional, but I used about 1 teaspoon of each)
• green onions, diced (optional garnish)

Here's how to make it:

1. In a large pot of boiling salted water, cook pasta according to package directions. Drain, reserving 3/4 cup of pasta water. Return drained pasta to the pot and cover with lid. (You can use regular or gluten-free pasta.)
   
2. While the pasta is cooking, make the sauce. In a small mixing bowl, add the eggs, 1/2 a cup of the Parmesan and black pepper, to taste, if using. Stir to combine.
   
3. In a medium saucepan over low heat, add 2 tablespoons of the olive oil, the anchovies (including their oil) and peeled/smashed garlic cloves. Stir to combine and cook until anchovies break into small pieces and eventually melt into the oil.
   
4. As the garlic turns golden, continue to smash and stir it until it's in tiny pieces and integrated into the sauce. Add 1/4 cup pasta water from the boiling pasta and stir to combine. Remove from heat.
   
5. Pour the anchovy mixture into the pot full of pasta and toss to combine.
   
6. Pour the eggs and Parmesan mixture into the pot and stir to combine. Continue stirring rapidly until sauce turns rich and creamy, and pasta is coated in the sauce. If sauce doesn't thicken enough, briefly turn up heat to medium for a few seconds at a time, stirring continuously to emulsify sauce, adding a bit of pasta water as needed. Be careful not to heat the pot too much as you don't want to scramble the eggs.
   
7. In the now-empty anchovy saucepan, add the remaining olive oil and the mushrooms. Stir to combine and cook briefly until golden, about 1 to 2 minutes. Remove from heat.
   
8. Add the mushrooms to the pasta and stir to combine.
   
9. Spoon into bowls and top with remaining Parmesan and freshly ground pepper, to taste, if desired. Garnish with chopped green onions, if you like. Store leftovers in an airtight container in the refrigerator and reheat in the microwave.
   

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