Vegetarian Carbonara

Vegetarian Carbonara

themediterraneandish.com

  • 30 min
  • Serves 8
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3 large eggs
2 egg yolks
1½ cups finely grated Parmesan cheese, divided
Kosher salt
Freshly ground black pepper
1 lb spaghetti
3 tbsp extra-virgin olive oil
1½ lb cremini mushrooms, stems trimmed and sliced 1/4-inch thick
1 large shallot, finely minced
1 tsp thyme leaves, finely chopped
1 tsp smoked Spanish paprika
¼ cup dry white wine, such as Pino Grigio
½ cup chopped parsley