Bacon and Mushroom Carbonara

This Bacon and Mushroom Carbonara is my version of this popular pasta dish. Made with crispy bacon, creamy egg yolks and delicious garlic mushrooms. A winner any night of the week.

I’m friends with an Italian Chef who will probably go nuts when he sees me post this recipe. Carbonara is one of those quintessential pasta dishes which seems to have a slightly different incarnation on the menu of almost every Italian restaurant I’ve ever visited.

What’s in a Carbonara?

Sometimes carbonara has pancetta or bacon or guanciale, sometimes it has cream. I’ve had it with sausage, with peas, with whole eggs or just the yolks. I prefer mine with spaghetti but have been served it with tagliatelle, penne and even orzo in the past. I have even experimented with spicy gochujang carbonara.

Whatever makes a ‘real’ Carbonara doesn’t really matter to me at the end of the day. As long as it tastes amazing then who really cares if it’s authentic, right? And if you prefer cream in your carbonara then try this Creamy Bacon and Mushroom Tagliatelle instead.

I love this mushroom version. It’s surprisingly easy to make too! I feel like a lot of people get a bit intimidated by the thought of cooking carbonara at home. The fear of ending up with pasta covered in scrambled eggs is real, but I promise you that with my method that’s impossible!

How to Cook Bacon and Mushroom Carbonara

First off, cook the pasta. Bring a large pot of salted water to the boil and when it is bubbling furiously, add your pasta. Bring the water back to the boil and simmer according to the packet instructions – usually around 8-10 minutes.

Meanwhile, fry your bacon until crispy in a non-stick frying pan (you shouldn’t need any oil). There’s no need to chop the bacon before cooking – I think you get a better crisp if you leave it whole. Transfer to a plate lined with kitchen paper.

Add some chopped garlic to the pan you used for the bacon, and cook the garlic for about a minute in the bacon fat before adding the sliced mushrooms. Stir the mushrooms regularly for 5-8 minutes as you prepare the sauce – crack the yolks into a bowl or small jug and add the grated cheese. Season with a dash of salt, the herbs and a very generous crack of black pepper then whisk together. Keep the crispiest slice of bacon aside, roughly chop the rest and mix in with the mushrooms.

When the pasta is done, reserve a cup of the water you cooked it in, then drain the pasta and return to the warm pan you cooked it in. Stir in the bacon and mushroom mixture.

To Make the Carbonara Sauce

Add a tablespoon (or more if you like) of the reserved pasta water to the egg and cheese mixture and stir to combine. This step warms up the eggs a little before adding them to the pasta, and helps the sauce mix more easily. It’s in no way a traditional step, but I find it to make the most creamy and smooth sauce and the starch from the water helps the sauce stick to the pasta.

Stir the egg mix in with the pasta (tongs are best for this) and feel free to add more pasta water until you get your desired consistency. Use tongs to serve up the pasta, making sure to divide the mushrooms evenly between each bowl – they tend to sink to the bottom of the pot. Crumble up that crispy slice of bacon you saved earlier and use it to garnish. Add extra cheese too, and as much black pepper as you like.

If you are looking for another easy pasta dish then check these recipes:

• Creamy Lemon Chicken Pasta
• Sausage Carbonara with Lemon & Parsley
• Brussels Sprouts and Bacon Carbonara
• Bacon and Pea Pasta
• Creamy Chicken and Broccoli Pasta with Garlic Breadcrumbs

I hope you like this recipe as much as I do!

Don’t forget to rate the recipe and leave a comment or tag me on Instagram @carrieskitchen_ if you make it!

This recipe has been linked to #CookBlogShare hosted by Sisley at SewWhite and Run by Sisley and Chloe at Feast Glorious Feast.