Bacon mushroom carbonara adds a perfect bite of umami-filled mushrooms to this already rich, classic spaghetti dish. The egg based sauce is so simple and luxurious and it sticks to the noodles just as much as it sticks to your ribs.
At it's heart, carbonara is only egg, guanciale (or bacon, pancetta, etc), and pecorino, straightforward and delicious. Add the mushrooms, a bit of garlic, and an absurd amount of cracked pepper and this dish starts to sing.
I recommend using very high quality eggs because they make up the majority of sauce. Some cooks will add extra yolks but I don't think it needs it, plus I always find myself with a container of egg white that I never use then. Feel free to experiment with some fancy wild mushrooms if you want, but again, I don't think it needs it.
I like to eat it with a green salad on the side to combat the richness.
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Bacon Mushroom Carbonara
Nutrition
Ingredients
- 16 oz spaghetti
- 4 cloves garlic (minced)
- ½ cup bacon (or pancetta, chopped into small bits)
- 2 cup crimini mushrooms (or wild mushroom, thinly sliced)
- 4 large eggs
- 1 cup pecorino (or parmesan, grated)
- 4 tablespoon olive oil
- 4 tablespoon butter
- 1 teaspoon salt (or to taste)
- cracked pepper (for serving)
Instructions
- Bring a large pot of salted water to boil, then the cook spaghetti for about 8 minutes(or according to package directions). Save ½ cup of the pasta water, drain the pasta and set aside.
- Heat a large fry pan or sauté pan to medium-high heat. Add the bacon, garlic, and olive oil and fry until crispy and browned, about 4-5 minutes.
- Next, add the mushrooms to the pan and cook until all the water has evaporated and the mushrooms are slightly browned, about 3-4 minutes.
- Transfer the cooked spaghetti to pan with the mushrooms and bacon and remove from the burner.
- Beat the eggs with ½ cup of the reserved pasta water, slowly add to pasta off heat. Return the pan to low heat and stir until thickened.
- Add butter, pecorino, and salt. Cook for additional 1-2 mins. Add more pasta water if too thick. Serve with cracked pepper.
Notes
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Food Safety
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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