Oyster Mushroom and Kale Carbonara

September 14, 2021

*adapted from Molly Baz’s Mushroom Carbonara recipe

This is a hearty, versatile dish that is perfect for chilly evenings or a midweek meal. We used Blue Oyster Mushrooms and Spigarello Kale, but you can substitute with the mushroom and kale variety most in season.

serves 2


  • ½ lb Local Roots mushrooms 
  • 1 bunch Local Roots kale
  • 4 garlic cloves
  • 1 medium shallot
  • ¾ cup grated parmesan
  • 2 Local Roots egg yolks and 1 whole egg
  • freshly ground black pepper
  • 2 tbsp olive oil
  • ½ lb pasta (we recommend orecchiette or Sfoglini cavatelli)


  1. Wash mushrooms and kale. Quarter the mushrooms and remove kale stems (if necessary — Spigarello kale is tender enough to skip this step), then chop kale leaves into thin ribbons. Peel and slice 4 cloves of garlic, then dice the shallot. Wash and chop the parsley leaves. 
  2. In a bowl, whisk together 2 egg yolks, 1 whole egg, ¾ cup grated parmesan, and 1 tsp freshly ground black pepper. 
  3. Bring a large pot of salted water to boil. Heat a saucepan to medium-high and add 2 tbsp of olive oil. Add the mushrooms to the pan, stirring once to coat in the olive oil. Cook for five minutes, then stir again. Continue to brown the mushrooms, stirring occasionally, until the moisture has cooked out. The mushrooms are ready when they are a toasted golden brown color. 
  4. Add pasta to the boiling water and cook for two minutes less than the suggested cooking time — the pasta will reach al dente in the final sauce and you don’t want to overcook the noodles.
  5. Turn the saucepan heat down to medium and add the garlic, shallots, kale, and 1 tsp salt. Stir until the shallots have softened, then turn off the heat. 
  6. Save one cup of pasta water in a mug, then drain the pasta. Add the drained pasta to the mushroom mixture and gently stir together. 
  7. Let the pasta water cool until warm to the touch, then stream ¼ cup into the egg mixture while stirring. You don’t want the water to scramble the eggs, so make sure the water isn’t boiling hot. Stir until the mixture is uniform, then slowly pour the egg mixture over the pasta. 
  8. Stir until the residual heat of the pasta has melded everything into a creamy sauce coating the pasta and vegetables. You can add more starchy pasta water as needed to get a sauce-like consistency. 
  9. Add parsley and stir through for a final bright, herbaceous note. Dish out onto plates and serve with more Parmesan. Enjoy!

TIP: Not sure what to do with the leftover egg whites? Try this Mango Chutney Pavlova or whip them with spices to create the perfect coating for roasted nuts. 


This recipe was created by Local Roots recipe developer Irena Huang. 

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