The Starving Chef Recipe: Morel Carbonara

Morel Carbonara
Mid-April to early May is morel season in Ohio. Make the most of these rare fungi with this creative twist on carbonara.

By Felicia Vargo, The Starving Chef

Indulge in this luxurious spaghetti, combining crispy bacon, earthy morels and a creamy Parmesan sauce for a sophisticated twist on a classic pasta dish.

Morel Carbonara

Prep time: 15 minutes
Cook time: 30 minutes
Makes 4 servings


4 servings thin spaghetti or angel hair
½ C reserved pasta water
4 morel mushrooms, sliced thin
8 cloves garlic, roughly chopped
4 slices bacon, chopped
½ C Parmesan cheese, shredded
2 eggs
2 egg yolks
1 t pepper or lemon pepper
2 C fresh spinach
2 T white wine
2 green onions, chopped (for topping)
1 t red pepper flakes (for topping)

Here’s How
  1. Boil the spaghetti according to package instructions; reserve ½ C pasta water then drain.
  2. In a dry Dutch oven, cook bacon until crisp. Remove bacon, keep grease.
  3. Sauté the morels and garlic in bacon grease. Deglaze with white wine.
  4. Add spaghetti, bacon and morels; stir to combine.
  5. Whisk together eggs, yolks, Parmesan cheese and pepper with reserved water. Gradually pour over spaghetti, stirring constantly.
  6. Add spinach; cook until wilted and sauce is creamy.
  7. Return bacon to pot; mix well.
  8. Serve topped with red pepper flakes and green onions.

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Categories: Food & Dining