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This Bacon Mushroom Carbonara is rich, creamy, and loaded with smoky bacon and tender mushrooms. A quick pasta dinner everyone loves. 🍝✨

Plate of Bacon Mushroom Carbonara topped with grated cheese, mushrooms, and crispy bacon with the skillet visible in the background.

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⭐ Why You’ll Love This Recipe

  • This Bacon Mushroom Carbonara is creamy, comforting, and loaded with bacon and mushroom flavor in every bite.
  • It feels like a restaurant-style pasta, but still works as an easy carbonara recipe for any night of the week.
  • It fits perfectly if you love carbonara food that comes together quickly with simple ingredients.

🛒 Ingredients & Substitutions

  • spaghetti – substitute with linguine or fettuccine
  • reserved pasta water – needed for creaminess in place of heavy cream
  • bacon – substitute with pancetta or bacon bits
  • egg yolks – no substitute recommended for a true carbonara texture
  • Parmigiano – substitute with Grana Padano
  • olive oil – substitute with avocado oil
  • mushrooms – use any variety like cremini or button
  • basil – substitute with Italian seasoning
  • salt – adjust to taste
  • pepper – substitute with white pepper for a lighter flavor

✨ Variations

  • Make it spicy by adding red pepper flakes when you cook the mushrooms.
  • Swap the mushrooms with sautéed onions or spinach.
  • Use pancetta instead of bacon for a more traditional flavor.
  • Add grilled chicken or shrimp on top for extra protein.
  • Try a mix of Parmesan and Pecorino for a sharper finish.
Overhead view of three egg yolks in a clear glass bowl on a white surface with grated cheese, basil, and pepper nearby.
Egg yolks in a glass bowl topped with freshly grated cheese and a whisk resting inside.
Egg yolks and grated cheese being whisked together in a clear mixing bowl.
Sliced mushrooms sautéing in a black skillet with herbs visible on the surface.
Cooked sliced mushrooms in a skillet topped with crumbled cooked bacon pieces.
Spaghetti added to the skillet with cooked mushrooms and bacon before mixing.
Egg and cheese mixture poured over hot spaghetti in the skillet before tossing.
Spaghetti tossed with bacon and mushrooms in a skillet with tongs visible.
Close up of spaghetti being lifted with tongs from the skillet with mushrooms and bacon mixed throughout.

🔥 Tips

  • Work quickly when you add the egg yolk mixture so it stays silky.
  • Use freshly grated cheese for a smoother and richer sauce.
  • Add pasta water a little at a time until the sauce reaches your preferred texture.
  • Reserve enough pasta water in case you want to loosen leftovers later.
  • Cook the bacon to your ideal crispness before crumbling.

❓ FAQs

Can I use whole eggs instead of yolks?

You can, but the texture will be slightly less rich. Using only yolks creates a classic silky finish.

Can this be made ahead?

It is best served fresh, but you can prep the bacon and mushrooms ahead and reheat them before adding the pasta.

Can I add vegetables?

Yes. Peas, spinach, onions, or roasted asparagus work well without changing the sauce.

What type of mushrooms are best?

Button, cremini, or baby bella all taste great in this carbonara food recipe.

Can I make this without bacon?

Yes. You can use turkey bacon or even omit it and add extra mushrooms or roasted garlic.

🍽️ Other Recipes You May Enjoy

Square image of Bacon Mushroom Carbonara on a plate with mushrooms, bacon pieces, and fresh grated cheese on top.
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Servings: 6 servings

Bacon Mushroom Carbonara

By Jamie Sherman
Make Bacon Mushroom Carbonara for an easy and flavorful weeknight meal filled with smoky bacon, mushrooms, and a rich, creamy sauce.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
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Equipment

Ingredients 

  • 1 box spaghetti, (16 oz.)
  • 1 cup reserved pasta water, (you will only need about 1/2 cup)
  • 10 bacon strips
  • 2 tablespoons olive oil
  • 2 cups mushrooms, sliced
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 4 large egg yolks
  • ½ cup Parmigiano cheese, grated
  • additional Parmigiano cheese, (for serving) optional

Instructions 

  • Cook the spaghetti according to the package directions. Reserve 1 cup of pasta water, then drain the spaghetti.
    1 box spaghetti, 1 cup reserved pasta water
  • Cook the bacon until crisp, then crumble and set aside.
    10 bacon strips
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced mushrooms.
    2 tablespoons olive oil, 2 cups mushrooms
  • Sprinkle in the basil, salt, and pepper. Stir and cook for 7-8 minutes until the mushrooms are browned and tender.
    2 teaspoons dried basil, 1 teaspoon salt, ¼ teaspoon black pepper
  • Add the crumbled bacon and stir until warmed through.
  • Add the cooked spaghetti to the skillet. Toss to combine and warm everything through.
  • In a separate bowl, whisk the egg yolks with ½ cup grated Parmigiano.
    4 large egg yolks, ½ cup Parmigiano cheese
  • Pour the egg mixture over the hot pasta and toss quickly until the spaghetti is fully coated.
  • Add about ½ cup of reserved pasta water and mix well until creamy.
  • Serve warm with the remaining grated Parmigiano sprinkled on top.
    additional Parmigiano cheese

Notes

🥡 STORAGE: Store leftovers in an airtight container for up to 4 days.
♨️ REHEATING: Reheat gently in a skillet over low heat.
Warm in the microwave in short intervals, adding a splash of water if needed.
❄️ FREEZING: Not recommended, as the carbonara sauce can separate once frozen.
💡 TIPS FOR BEST RESULTS: Toss the pasta quickly after adding the egg mixture to avoid scrambling.
Use freshly grated cheese for a smoother texture.
Add pasta water slowly until the sauce reaches your preferred creaminess. You may need more or less than the recipe calls for, depending on your preference.
🍳 ALTERNATE COOKING METHODS: Use a Dutch oven to cook everything in one pot if you prefer deeper heat retention and even cooking.
Cook the bacon in the oven at 400° for 12-15 minutes for hands-off prep before adding it to the skillet.
Make it in a stainless-steel skillet instead of a cast-iron skillet if you want quicker temperature adjustments when tossing the sauce.
Use tongs and a mixing bowl to combine the pasta and egg mixture off the heat if you are nervous about scrambling the eggs.
♻️ LEFTOVERS: Use leftovers as a base for a carbonara frittata.
Add cooked chicken or shrimp to stretch the meal.
📝 NOTES: Add teriyaki chicken on the side for a sweet pairing.
Try roasted vegetables, such as Brussels sprouts or asparagus, as a side dish. A side salad is a great option, too.
Make it spicy by adding red pepper flakes.
Make it deluxe by adding sautéed onions with the mushrooms.
A little extra cheese on top adds even more flavor.
Make sure the pasta is hot when mixing so the sauce becomes creamy.

Nutrition

Calories: 550kcal, Carbohydrates: 58g, Protein: 20g, Fat: 26g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.05g, Cholesterol: 152mg, Sodium: 778mg, Potassium: 372mg, Fiber: 3g, Sugar: 3g, Vitamin A: 245IU, Vitamin C: 1mg, Calcium: 141mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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