Bacon Mushroom Carbonara

Bacon Mushroom Carbonara is my take on this beloved pasta dish, made with crispy bacon, rich eggs, parmesan cheese and caramelized garlic mushrooms. It’s the perfect dish for those cozy winter evenings and it’s so easy to prepare.

As the cooler weather approaches, I find myself craving more heartier meals. You know, the stick-to-your-bones type of dishes we all love during this time of year. This Bacon Mushroom Carbonara is everything we love about comfort food in one delicious dish. All you need is just one skillet and in less than an hour, you have dinner. It’s the perfect choice for a quick weeknight meal or Saturday night dinner with family and friends.

Looking for more delicious pasta recipes, then try Marry Me Chicken Tortellini, One Pot French Onion Pasta, Lemon Pepper Pasta with Ricotta and Breadcrumbs.

Why You’ll Love This Carbonara Pasta

• Quick and Easy- Pasta carbonara may seem a bit intimidating, but it’s actually very easy to prepare. Everything comes together in under 40 minutes for a fast and satisfying meal.
• Restaurant quality- Have you ever eaten carbonara at your favorite Italian restaurant and thought you could never recreate that at home? Well, I’m here to show you how! This dish is packed with flavor and tossed in an incredibly creamy carbonara sauce that could easily stand up to any restaurants version.
• Comfort food- Carbonara is the ultimate comfort food. Loved by both adults and kids, making it a great choice for family dinners.
• Affordable ingredients- Delicious food doesn’t have to be fancy. This dish is made with simple, budget-friendly ingredients you likely already have on hand.

What Is Carbonara

Carbonara is a classic Italian dish that originated in Rome, Italy. Traditionally made with spaghetti, guanciale (cured pork from pork cheeks) and tossed in a creamy sauce made from eggs, cheese and freshly cracked black pepper.

The key to making traditional carbonara is to combine the hot pasta with the egg yolks quickly so the heat cooks the eggs, creating a silky sauce without scrambling the eggs. The creaminess of the sauce comes from the emulsification of the egg yolks and starchy pasta water, which work together to create a rich coating on the pasta.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Pasta- I use traditional spaghetti, but you can also use fettuccini or bucatini.
• Bacon- Use thick-cut bacon. Look for bacon with a good balance of meat and fat. You can also use pancetta if it’s available in your grocery store.
• Eggs- I use both eggs and egg yolks in this recipe.
• Cheese- Pecorino Romano is the classic choice, but you can also use just Parmesan or a mixture of both. Make sure to grate it by hand for the best flavor.
• Black Pepper- I recommend using freshly cracked black pepper.
• Pasta water- Reserve some of the starchy pasta water before draining. This helps emulsify the eggs and creates a creamy finished sauce.
• Garlic- Use fresh garlic cloves. If you’re not a fan of garlic, you can leave them out.
• Mushrooms- I use cremini mushrooms, but you can also use button, shiitake, or oyster mushroom.
• Parsley- Use Italian parsley instead of curly stuff for garnish.

Step By Step Instructions

STEP 1: Cook the pasta. Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions until al dente. Remember to reserve about a cup of pasta water before draining; this is essential for your sauce.

STEP 2: Cook the bacon. While the pasta is cooking, heat a large skillet over medium heat. Then, add the chopped bacon and cook until crispy, about 6-7 minutes. Carefully remove the bacon with a slotted spoon and place onto a paper towel lined plate.

STEP 3: Sauté the mushrooms and garlic. To the same pan, add the sliced mushrooms and cook until golden, about 2-3 minutes. Stir in the minced garlic and season with salt. Sauté everything together and cook just until the garlic is fragrant. Turn off the heat and add back the cooked bacon. Stir to combine.

STEP 4: Mix the eggs and cheese. In a separate bowl, whisk together the eggs, egg yolks, black pepper and grated cheese. Then, slowly whisk in 1/2 cup warm reserved pasta water.

STEP 5: Combine the pasta with bacon and mushrooms. Add the drained pasta to the skillet with the bacon and mushrooms. Gently toss everything together.

STEP 6: Create the sauce. Now, remove the skillet from the heat. Slowly pour the egg and cheese mixture over the hot pasta while continuously tossing. Add additional pasta water if it seems too thick.

STEP 7: Serve. Lastly, plate the carbonara and finish with a sprinkle of grated cheese and fresh cracked black pepper. You can also garnish with extra crispy bacon and chopped parsley.

Tips and Tricks For The Creamiest Carbonara

• Do not soak your mushrooms- Mushrooms absorb water easily and can become soggy, which prevents them from getting a nice sear. The best way to clean mushrooms is to use a damp paper towel. If they’re really dirty, give them a quick rinse under cold water, but avoid soaking them. Immediately pat them dry with a paper towel.
• Caramelize the mushrooms- When sautéing the mushrooms, be sure not to add the salt until they are browned. Salt draws out moisture, which can prevent the mushrooms from caramelizing.
• Room temperature eggs- Pull your eggs from the refrigerator 1-2 hours before cooking. Using room temperature eggs will help give you a silky, smooth sauce. Cold eggs can cause clumps.
• Take it off the heat- You cannot mix the noodles with the sauce while it is over the heat. This will cause your eggs to scramble and there goes your dish! Physically remove the pan off the burner (which also retains a lot of heat) and then toss the noodles with the egg mixture.
• Work quickly with the sauce- As soon as you combine the hot pasta with the bacon and mushrooms, immediately stir in the egg and cheese mixture. The heat from the pasta is what cooks the eggs so try and have everything ready to go.
• Adjust consistency- If the pasta seems too thick after adding the egg mixture, gradually stir in a few tablespoons of reserved pasta water at a time until you reach the desired consistency.

Frequently Asked Questions

Storing and Reheating

Transfer the Bacon Mushroom Carbonara to an airtight container and refrigerate for up to 3 days.

Reheating

Stovetop- Place the pasta in a pan over low heat, adding a splash of water or broth. Stir continuously to gently warm the pasta. Avoid reheating on high heat.

Microwave- Add a splash of liquid and cover loosely with a damp paper towel. Heat in 20-30 second intervals, stirring in between. Heat until warmed through.

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