Gluten-Free Mushroom Carbonara With Brie

star rating icon star rating icon star rating icon star rating icon star rating icon
Be the first to rate this recipe.

Very simple and fast to make Mushroom Carbonara With Brie. This gluten-free pasta dish is made in under 30 minutes, with lots of mushrooms, a little garlic, melted Brie and using less than ten ingredients. A mouthwatering meal in minutes!

 

gluten free mushroom carbonara

 

the main goal for carbonara is creaminess without adding cream,

For carbonara sauce, you will need two ingredients, eggs and cheese. The sauce is super easy. The only difficulty is to make sure that the eggs aren’t overcooked, or they will look like scrambled eggs instead of a creamy sauce.

 

eggs and pecorino Romano cheese in a bowl

 

 

let’s discuss the ingredients,

To make the carbonara sauce, you will need eggs and preferably pecorino Romano cheese. This cheese is salty with a sharp taste—a classic for carbonara sauce. If you don’t have pecorino Romano cheese, you can use parmesan.

 

sauteed mushrooms in a skillet

 

I wanted to keep this gluten-free pasta dish vegetarian, so I replaced Guanciale, the most commonly used meat for the dish in Italy, with mushrooms and garlic. 

And to add extra creaminess and cheesy flavour, I topped the mushroom carbonara with brie cheese. A little unusual, but the Brie sealed the deal. 

So the last thing you will need is gluten-free pasta. I used spaghetti. However, you can also use short-cut gluten-free pasta.

 

the mushroom carbonara details,

Start with boiling a large pot of salted water. Add the pasta and cook until al dente. Do not overcook the pasta. It should be tender but firm to bite.

 

spaghetti in boiling water

 

the best way to cook spaghetti,

You want to cook the spaghetti without breaking them. To do this, hold them in a bunch vertically and immerse them in a large pot of salted boiling water. Let go, and they will fall out in all directions. As they soften, with the help of a fork, let them sink, then stir. And always cook the spaghetti al dente, following the cooking time found on the pasta packaging. 

While the pasta is cooking using a large skillet, saute the mushrooms in butter. Once the mushrooms are tender and lightly browned, add the garlic and cook until the garlic becomes fragrant—about a minute.

 

eggs and pecorino Romano cheese mixed in a bowl

 

Prepare the sauce by whisking the eggs with the porcino Romano cheese.

By now, the pasta is ready. Drain the pasta and reserve 1 cup of pasta water. Remove the skillet from the heat and toss the hot pasta with the sauteed mushrooms and garlic.

 

gluten-free mushroom carbonara

 

Adding the egg and cheese mixture is a crucial step to making the sauce creamy. By now, the skillet is filled with pasta and mushrooms, and everything is still hot. Add the egg and cheese mixture and toss very quickly (to ensure the eggs do not scramble), creating the sauce. 

Stir in the reserved pasta water as needed for desired consistency. The sauce may seem thin to start, but don’t worry. It will thicken up very quickly and keep everything saucy.

 

mushroom carbonara topped with brie

 

next,

Insert the brie slices between the pasta, leaving some of the cheese exposed. If you were using an oven-proof skillet, place the skillet under a broiler for a few minutes until the Brie starts to melt. Then, the pasta carbonara is ready. I like to add a sprinkle of fresh parsley just before serving.

If you don’t have an oven-proof skillet or would like to serve the mushroom carbonara in a pretty dish, transfer the pasta with the mushrooms into a baking dish, add the Brie and place the dish under a broiler.

 

sliced brie on a cutting board

 

Is brie cheese rind safe to eat?

The rind of brie cheese is an essential part of the flavour. And yes, it is safe to eat. The rind on Brie encases the cheese and adds a mild, earthy flavour. The rind is soft with a tender texture and complements the soft cheese.

The mushroom carbonara should be served immediately. Creamy, garlicky served with melted Brie throughout—the simplest weeknight-style gluten-free pasta meal for your family and friends.

I like to serve the mushroom carbonara as a main, but it makes a great side to Gluten-Free Crispy Baked Ranch Chicken, or Stuffed Pork Tenderloin With Spinach And Goat Cheese.

 

gluten-free mushroom carbonara with brie on a plate

 

I don’t know what it is about the cooler months, but they always leave me craving pasta and cheese. This simple gluten-free mushroom carbonara recipe may not be one of my healthier dishes or fancy looking, but you can whip it up in minutes and satisfy hungry appetites. 

With US Thanksgiving coming up and early Christmas shopping, November is a busy time of the year. So having an easy pasta meal ready when you need it is perfect.

With some help from mushrooms and cheese, you can create a mouthwatering gluten-free pasta dinner in minutes. I call this meal a weeknight essential. Enjoy!

Ingredients

  • 12 oz. GF spaghetti or short cut GF pasta
  • 2 Tbsp. Unsalted butter
  • 1 lb. mushrooms, sliced
  • 4 garlic cloves, smashed and chopped
  • 4 egg yolks and 2 eggs at room temperature
  • 1/2 cup grated pecorino Romano cheese 
  • 6 oz. brie cheese, sliced
  • Sea salt and coarsely ground GF black pepper
  • Fresh parsley for garnish
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details

    Instructions

  • Boil the pasta in salted water until al dente. 
  • Meanwhile, heat a skillet over high heat. Add the butter and cook until melted. Add the mushrooms and lightly season with salt and pepper. Do not add too much salt because the cheese is salty, and you will be adding pasta water which is also salty. Cook the mushrooms without disturbing them until they are golden brown—about 5 minutes. Add the garlic, stir and cook another 1 minute
  • Drain the pasta, reserving 1 cup of pasta water. Add the hot pasta to the mushrooms and remove the skillet from the heat. Toss to combine
  • Whisk together the eggs and pecorino Romano cheese and immediately add to the hot pasta, tossing quickly to ensure the egg/cheese mixture does not scramble. Next, start adding the hot pasta water 1/4 cup at a time until you reach the desired consistency of the sauce. Remember, the sauce will thicken after a couple of minutes.
  • Preheat oven to broil
  • If your skillet is oven-proof such as a cast-iron skillet, insert brie slices between the pasta, leaving some of the cheese exposed. And place the skillet on a lower rack in the oven under the broiler until the cheese starts to melt. Sprinkle with fresh parsley and serve immediately.
  • If you don't have an oven-proof skillet, transfer the pasta with the mushrooms into a baking dish, then add the Brie. Place the dish under a broiler until the cheese starts to melt and serve immediately.
  • Leave a Comment

    2 Responses to Gluten-Free Mushroom Carbonara With Brie

    • Debra Kelley November 8, 2021

      This is a superb recipie! It was easy which is always a plus in my old age fresh ingredients are key to great tasting meals . I used Jovial pasta and was able to reheat without issue. A friend stopped by day 2 reheated and she loved it too ! Thank you

      • Kristina November 8, 2021

        thank you Debra for letting me know, I am so happy to hear that!

    Add a Rating

    Your email address will not be published. Required fields are marked *

    Similar Recipes

    15 Minute Gluten-Free Pasta With Garlic Ricotta & Tomatoes

    15 Minute Gluten-Free Pasta With Garlic Ricotta & Tomatoes

    This Gluten-Free Pasta With Garlic, Ricotta Cheese And Fresh Tomatoes is a perfect meal on busy nights.  The simple gluten-free pasta dish takes less than 15 minutes to make, how wonderful is that? All you need is simple ingredients that you probably already have in your pantry, plus ricotta cheese to make this delicious gluten-free […] Read More

    Prep Time icon Prep Time 5 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 10 Minutes
    Serves icon Serves 4
    20 Minute Gluten-Free Tomato and Feta Pasta

    20 Minute Gluten-Free Tomato and Feta Pasta

    An incredibly flavourful Gluten-Free Tomato and Feta Pasta dish. Using fresh tomatoes, olive oil, garlic, herbs, feta cheese and fresh parsley is what makes this Italian dish exceptional. What I love about this tomato and feta pasta is, all you need is only five fresh ingredients plus herbs and salt. The simplicity of this dish […] Read More

    Prep Time icon Prep Time 5 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 15 Minutes
    Serves icon Serves 4
    Gluten-Free One Pot Creamy Tomato Pasta Bake


    Gluten-Free One Pot Creamy Tomato Pasta Bake


    Gluten-Free One Pot Creamy Tomato Pasta Bake made under 30 minutes. The tomato sauce is creamy, with sundried tomatoes and flavoured with oregano, basil, garlic, and a pinch of cayenne pepper, making it slightly spicy. To make the sauce extra creamy, I added Gruyere and cream cheese. Then, I tossed the pasta with the sauce. […] Read More

    Prep Time icon Prep Time 10 Minutes
    Difficulty icon Difficulty Beginner
    Cook Time icon Cook Time 20 Minutes
    Serves icon Serves 6