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Spaghetti Carbonara with Mushrooms

by Maria
Spaghetti Carbonara with Mushrooms

This spaghetti carbonara with mushrooms is, hands down, one of the best recipes I’ve ever cooked. A twist to the traditional carbonara, I added mushrooms and replaced the usual pancetta with bacon. The result: a super creamy and flavorful dish that will make every pasta lover happy.

I’ve been really uninspired when it came to food lately and so I’ve been browsing Jamie Oliver’s YouTube for ideas and motivation to improve my cooking. I swear, this man can cook cockroaches and he would still make it look and sound delicious. A mix between Jamie Oliver’s Christmas carbonara and Gennaro Contaldo’s spaghetti carbonara, I guarantee you you will love how easy this spaghetti carbonara with mushrooms is to cook and how good it tastes.

So scroll down for the ingredients and the recipe, and enjoy the eating as well as the cooking. 🙂

Servings: 1 (for 2 servings, double every ingredient)

Time: 20 minutes


100g Pasta (spaghetti/fettuccine/tagliatelle work best)
1 tablespoon Olive Oil
30g + an extra teaspoon Butter 
2 cloves Garlic
40g Mushrooms
20g Bacon
25g Parmesan
1 Egg
Salt & Pepper


  1. Bring a large pot of cold, well-salted water to a boil and cook the pasta according to the packet instructions.
  2. While the pasta cooks, heat a pan over medium-high heat and put in the olive oil and the butter.
  3. Crush the garlic cloves a bit with the palm of your hand and add them to the pan (we’ll remove them later).
  4. Slice the mushrooms and chop the bacon into small cubes, and add them both to the pan.
  5. In a small bowl, grate the parmesan, crack the egg, and add a bit of salt & pepper. Beat until well combined.
  6. Once the pasta has done boiling and the bacon and mushrooms are browned, take out the garlic from the pan and remove the pan from heat.
  7. Using tongs, take out the pasta from the pot and put it into the pan. Stir well and add a tablespoon of the pasta water. 
  8. Pour the egg and parmesan sauce into the pan and stir well to combine. Add some more pasta water to loosen it up if the sauce is too thick. If we would have done this while the pan was still on the heat, we would have gotten some nice scrambled eggs. 🙂 This way, with the help of the heat already in the pan, the egg gets a sauce-like consistency.
  9. Add a final teaspoon of butter to the pan for extra creaminess and mix well.
  10. Transfer to a plate, sprinkle some black pepper and parmesan, and enjoy!

Did you enjoy my Spaghetti Carbonara with Mushrooms recipe? Questions, comments or concerns? Leave me a note below or contact me, I’d love to hear from you!

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