Date: · Updated: Author: Sharon Rigsby
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The mere mention of the title of this recipe for Easy Creamy Mushroom Carbonara with Bacon should send your taste buds into a frenzy and your senses into a state of pure culinary bliss.
Check out my simple yet extraordinary recipe for mushroom carbonara that takes classic Spaghetti Carbonara to new heights. It’s perfect for a quick weeknight meal but can also be served to guests at a fancy dinner party.
Picture yourself twirling tender spaghetti strands coated in a luscious, creamy, parmesan cheese sauce infused with the earthy taste of baby bella mushrooms and the irresistible smokiness of crispy bacon.
Like my recipes for Creamy Shrimp Pasta with Blue Cheese and Chicken and Bacon Pasta, every bite of this mushroom carbonara is a symphony of flavors that will make you reach for more and leave you craving more.
Reasons you will love this recipe:
- You can have it on the table in 20 minutes!
- It uses simple ingredients you probably already have in your pantry or fridge.
- It’s as perfect for a quick weeknight dinner as it is for serving guests at a dinner party or for a special occasion.
What is carbonara?
Carbonara is a classic Italian pasta dish that originated in the Lazio region of central Italy. It is made with a few ingredients but comes together to create a rich, flavorful, and silky carbonara sauce.
Ingredients notes and substitutions:
- Pasta: Spaghetti is the most common type of pasta used in carbonara, but other long, thin pasta noodles such as fettuccine or linguine can be substituted.
- Eggs: Eggs are essential for creating the creamy sauce in carbonara. The egg yolks thicken the sauce, while the whites add a silky texture.
- Parmesan cheese: Pecorino Romano is a classic ingredient commonly used in carbonara. This recipe calls for Parmesan cheese, which has a nutty, salty flavor that adds depth to the dish.
- Mushrooms: Sliced mushrooms add an earthy flavor and umami to carbonara. I like using baby bellas, but cremini mushrooms or button mushrooms can also be used.
- Bacon: Adds a salty, savory, smoky flavor to the dish. Pancetta is often used in classic carbonara recipes and can be substituted if desired.
- Butter: Is used to saute the mushrooms and garlic, and adds rich flavor to the dish. Rendered bacon fat from cooking the bacon can be used instead and adds even more bacon flavor to the dish.
- Seasonings: Finely minced garlic cloves add a pungent, savory flavor. Black pepper adds a touch of spice and depth.
- Parsley: Parsley is a garnish that adds a nice pop of color and gives the dish a fresh taste.
- Complete measurements are in the recipe card below.
How to make this Mushroom Carbonara recipe:
- Add the Parmesan cheese, eggs, and ground black pepper to a medium bowl. Mix this egg mixture until combined. Set aside.
- Boil the pasta in a large pot of salted water for 10 minutes or until it is al dente. While the pasta is cooking go to the next step to prepare the mushroom mixture.
- In a large skillet over medium heat, mushrooms, garlic, and butter. Stir for 7-10 minutes or until the mushrooms have softened and are golden brown.
- When the pasta is done, reserve one cup of the starchy pasta water, drain the pasta, and add the cooked pasta and bacon to the skillet. Optionally, you can use a slotted spoon or tongs to remove the pasta and add it directly to the mushroom mixture in the skillet. Toss until everything is combined.
- Remove the skillet from the heat, and immediately add the egg and cheese mixture. Toss with tongs until everything is combined and the cheese has melted.
- Add the pasta water, about a quarter of a cup at a time, and combine. The amount you will need to add will vary; you just want to make sure that the sauce is creamy and loose enough to coat the pasta evenly.
- Top the mushroom carbonara with fresh parsley and serve immediately.
Serving suggestions:
Mushroom carbonara is a hearty and satisfying dish, so I like to serve lighter side dishes or salads such as Spinach Apple and Pecan Salad, Cucumber and Tomato Salad, Broccoli Salad, Brussels Sprout Salad, or Cauliflower Broccoli Salad to balance out the richness of the sauce.
A slice of my Texas Toast Garlic Bread would pair well with it. And one of my German Chocolate Brownies or Chocolate Peanut Butter Brownies or a slice of my Reese’s Peanut Butter Cup Pie would be a lovely, sweet ending to an awesome meal.
Recipe variations:
No matter how you choose to make it, this recipe for mushroom carbonara is sure to be a crowd-pleaser.
- Add a bit of heavy cream to the sauce for a richer, creamier texture.
- Add vegetables such as peas, asparagus, or zucchini.
- Instead of mushrooms, add seafood such as shrimp or scallops.
- Leave the bacon out for a vegetarian-friendly version, or replace the bacon with pancetta.
- A pinch of red chili flakes can be added for a spicy kick or a bit of lemon zest brightens a freshness to the dish.
How to store leftovers and reheat them?
Store leftover mushroom carbonara in the refrigerator in an airtight container for up to four days.
Put the leftovers in a skillet over low heat to reheat them on the stove. Add a splash of pasta water or white wine to help the sauce loosen up and prevent it from sticking to the pan. Stir constantly until they are heated through. It should only take a few minutes.
Recipe FAQs:
What is pasta water, and what is it used for?
Pasta water, which is the water the pasta is cooked in, contains starch, which acts as an emulsifier, helping to bind ingredients such as oil, fat, and cheese together, creating a smooth, creamy sauce that clings to the pasta.
The starch in the pasta water helps to adjust the consistency of the sauce, ensuring it coats the pasta evenly.
Does this recipe contain raw eggs?
No, the eggs cook from the residual heat of the hot pasta.
Is this mushroom carbonara recipe considered authentic?
No, it is an Americanized version. Authentic carbonara contains pancetta or guanciale instead of bacon and does not contain garlic. Traditional carbonara does not contain mushrooms, and Pecorino Romano cheese is used instead of Parmesan.
Can this dish be made ahead?
Mushroom carbonara is best made and eaten right away. It only takes minutes to prepare and cook, and I don’t recommend making it ahead for the best results. But you could prep all of your ingredients and have everything ready to go to save a little time.
Expert tips and tricks:
- Make sure to make the parmesan and egg mixture before making the rest of the recipe to allow the eggs to come to room temperature before adding them to the pasta.
- Your pasta should be cooked al dente, which means it should be tender but still have a slight bite to it. Overcooked pasta will be mushy and will not absorb the sauce as well.
- Be sure you have all of your ingredients prepped and ready because everything in this recipe comes together quickly, and the timing is important.
- The only tricky thing about this easy recipe is getting the timing right when the egg and cheese mixture is added to the pasta. The pasta has to be hot when the egg and cheese mixture is added because the residual heat cooks the eggs.
- However, a too-hot skillet will scramble the eggs so make sure to remove the skillet from the heat after adding the pasta, but before you add the egg mixture, or the pan will be too hot, and the eggs will scramble.
- Don’t forget to reserve about a cup of pasta water, and don’t be afraid to use it to help make a creamy pasta sauce.
- An easy way to grate a hard cheese like Parmesan is to use the grating attachment for your food processor.
More pasta recipes:
- Easy Make-Ahead Baked Ziti with Sausage and Ricotta
- Buffalo Chicken Pasta Bake (Comfort Food)
- Easy Baked Spaghetti Pie Casserole
- Chicken Marsala Pasta with Mushrooms
⭐ ⭐ ⭐⭐⭐If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you for visiting Grits and Pinecones, I hope you come back soon!
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Easy Creamy Mushroom Carbonara Recipe with Bacon
Sharon Rigsby
The mere mention of the title of this recipe for Easy Creamy Mushroom Carbonara with Bacon should send your taste buds into a frenzy and your senses into a state of pure culinary bliss.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dinner, Main Course
Cuisine American
Servings 6 servings
Calories 460 kcal
Equipment
12-inch non-stick skillet
Ingredients
- 2 cups grated Parmesan cheese
- 2 eggs
- 2 egg yolks
- ½ teaspoon ground black pepper
- 12 ounces spaghetti
- 1 teaspoon coarse kosher salt
- 1 cup pasta water, reserved
- 10 slices cooked bacon, crumbled
- 16 ounces sliced baby bella mushrooms
- 2 garlic cloves, minced
- 3 tablespoons unsalted butter
- 2 tablespoons chopped parsley
Instructions
Add the Parmesan cheese, eggs, and ground black pepper to a medium bowl. Mix this egg mixture until combined. Set aside.
Boil the pasta in a large pot of salted water for 10 minutes or until it is al dente. While the pasta is cooking, go to the next step to prepare the mushroom mixture.
Add the mushrooms, garlic, and butter to a 12-inch non-stick skillet over medium heat. Cook for 7-10 minutes or until the mushrooms have softened and are golden brown; stir occasionally.
When the pasta is done, reserve one cup of the starchy pasta water, drain the pasta, and add the cooked pasta and bacon to the skillet. Optionally, you can use a slotted spoon or tongs to remove the pasta and add it directly to the mushroom mixture in the skillet. Toss until everything is combined.
Remove the skillet from the heat, and immediately add the egg and cheese mixture. Toss with tongs until everything is combined and the cheese has melted.
Add the pasta water, about a quarter of a cup at a time, and combine. The amount you will need to add will vary; you just want to make sure that the sauce is creamy and loose enough to coat the pasta evenly.
Top with fresh parsley and serve immediately.
Notes
Prepare the parmesan and egg mixture before making the rest of the recipe to allow the eggs to come to room temperature before adding them to the pasta.
Your pasta should be cooked al dente, which means it should be tender but still have a slight bite to it. Overcooked pasta will be mushy and will not absorb the sauce as well.
Be sure you have all of your ingredients prepped and ready because this recipe comes together quickly, and the timing is important.
The only tricky thing about this easy recipe is getting the timing right when the egg and cheese mixture is added to the pasta. The pasta has to be hot when the egg and cheese mixture is added because the residual heat cooks the eggs.
However, a skillet that is too hot will scramble the eggs, so make sure to remove the skillet from the heat after adding the pasta, but before you add the egg mixture, or the pan will be too hot, and the eggs will scramble.
Don’t forget to reserve about a cup of pasta water, and don’t be afraid to use it to help make a creamy pasta sauce.
An easy way to grate a hard cheese like Parmesan is to use the grating attachment for your food processor.
Nutrition
Calories: 460kcalCarbohydrates: 50gProtein: 23gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 163mgSodium: 1005mgPotassium: 470mgFiber: 3gSugar: 3gVitamin A: 742IUVitamin C: 4mgCalcium: 332mgIron: 2mg
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Reader Interactions
Comments
Ashley
That looks AMAZING and DELICIOUS! Can’t wait to try this! Whoo Hoo! 👍Reply
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