Bacon Mushroom Carbonara
Make Bacon Mushroom Carbonara for an easy and flavorful weeknight meal filled with smoky bacon, mushrooms, and a rich, creamy sauce.
Servings: 6 servings
Equipment
- large pot
- colander
- large skillet
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
