Let’s be honest — carbonara is one of those sacred pasta dishes. People get serious about it. That creamy, silky sauce clinging to long strands of pasta, that punch of black pepper, and the salty depth of cheese... it’s comfort and class in a bowl.

But here’s the thing. You can absolutely enjoy that same rich, gorgeous texture and flavor without bacon. This vegetarian carbonara isn’t pretending to be something it’s not. It’s just a version that skips the meat and still nails the mood. Deep, cheesy, cozy, with a little extra from the earthiness of mushrooms or smoked tofu.

It’s simple. Honest. And if you’re even slightly pasta-obsessed like me, it’ll make its way into your regular rotation before you know it.

Active Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

This isn’t a recipe with a scroll of ingredients. Just a handful of humble things that come together in a way that feels like magic.

  • 12 oz spaghetti (go with your favorite — whole wheat, classic, or gluten-free)
  • 1 tablespoon olive oil
  • ½ red onion, finely chopped
  • 2 cloves garlic, minced small
  • 1 cup mushrooms or smoked tofu, chopped into small bites
  • 2 eggs + 1 egg yolk
  • ½ cup grated Pecorino Romano (or Parmesan if that’s what you’ve got)
  • Salt and a good amount of freshly cracked black pepper
  • Optional: chopped parsley, extra cheese to finish

Instructions

Preparation

Start by bringing a big pot of water to a boil. Salt it generously. Throw in the pasta and cook it just until it’s got a bite. Drain, but don’t rinse. Keep about half a cup of that starchy pasta water — it’s important.

While the pasta’s cooking, heat up a skillet with a little olive oil. Add the chopped onion and mushrooms or tofu. Let them get golden and a little crispy. Add the garlic near the end, just for a minute or so, so it doesn’t burn.

Cooking

In a bowl, whisk the eggs, yolk, grated cheese, and a good bit of black pepper. You want it thick, creamy, and a little sticky.

Now for the part where it becomes carbonara with pasta instead of just pasta and eggs: kill the heat on the skillet, toss in the cooked spaghetti, and quickly pour over the egg-cheese mixture. Use tongs or a big spoon to mix everything fast, so the sauce coats but doesn’t scramble.

If it’s looking too thick, that’s when your reserved pasta water saves the day. Add a splash, stir, and watch it go glossy.

Serving

This part’s easy.

  • Pile the pasta into bowls.
  • Add more cheese (there’s no such thing as too much here).
  • Top with parsley or a touch more pepper.

Eat it while it’s warm and luscious.

Nutritional Value Per One Serving

Nutrition Facts

  • Calories: 460
  • Total Fat: 18g
  • Saturated Fat: 6g
  • Cholesterol: 115mg
  • Sodium: 410mg
  • Total Carbohydrates: 52g
  • Dietary Fiber: 3g
  • Sugars: 2g
  • Protein: 18g

Tips and Variations

This easy pasta carbonara is a blank canvas. You can bend it a bit without breaking it.

  • Make it creamier
    A dollop of mascarpone adds a velvety finish. Just melt it in before serving.
     
  • More protein?
    Try crumbled tempeh or white beans tossed in with the onions.
     
  • Switch up the pasta
    Bucatini holds the sauce beautifully. Linguine or tagliatelle also work wonders for this kind of homemade carbonara.

You can keep it simple or turn it into something layered and complex. That’s what makes this version shine. It’s not rigid like traditional spaghetti carbonara, but it still delivers that flavor you crave.

Conclusion

This is carbonara, just reimagined a bit. No pancetta, no judgment. Just a bowl of creamy, satisfying authentic carbonara goodness with a twist that doesn’t feel like a compromise.

You don’t need to follow the rules to cook something delicious. You just need good ingredients, a little patience, and the willingness to taste as you go. That’s what makes a recipe like this one something you come back to again — and again.

If you’re even a little curious, just make it once. That’s all it’ll take.