Bacon And Mushroom Carbonara (With Cream)

This bacon and mushroom carbonara recipe with cream is an easy and delicious adaptation of traditional carbonara. The dish is made with bacon, mushrooms, cream, egg yolks, and parmesan cheese, and it's ready in just 30 minutes. This bacon and mushroom carbonara recipe is sure to become a family favorite.

Jump to Recipe

This post contains affiliate links, which means that I may make a commission on purchases and/or clicks (at no extra cost to you). Please read our full disclosure here.

This bacon and mushroom carbonara recipe with cream is the perfect comfort food for a rainy day. The bacon and mushrooms are cooked in a creamy sauce, and the pasta is tossed in the sauce until it's coated. The dish is then topped with parmesan cheese and served hot.

This recipe is sure to please anyone who loves bacon and mushrooms, and it's also a hit with kids. The bacon and mushrooms provide a hearty flavor, while the cream gives the dish a richness that will make you want to come back for seconds. Serve this bacon and mushroom carbonara recipe with a side of garlic bread for a complete meal.

Why You’ll Love This Recipe

This bacon and mushroom carbonara recipe is the perfect blend of creamy and savory. The bacon is crispy and the mushrooms are cooked to perfection and provide a delicious flavor, while the cream helps to smooth out the dish. Here are four reasons why you will love this bacon and mushroom carbonara recipe: 

• The bacon and mushrooms provide a delicious flavor combination that everyone will love. 
• The cream helps to smooth out the dish and create a silky, decadent sauce. 
• It is a quick and easy recipe to follow. 
• It only requires a few simple ingredients and can be whipped up in no time - perfect for a weeknight dinner.

So what are you waiting for? Give this bacon and mushroom carbonara recipe a try today!

How Does This Recipe Differ From A Traditional Carbonara?

This recipe is a delicious and creamy interpretation of carbonara, but it's definitely not your traditional carbonara. There are a few key differences between this bacon and mushroom carbonara recipe and a traditional carbonara.

First, this recipe uses cream, which isn't an ingredient in traditional carbonara. This helps to create a richer, more decadent dish.

Second, this recipe uses egg yolks instead of whole eggs. This gives the sauce a silkier texture and helps to bind the ingredients together.

Finally, this recipe uses parmesan cheese instead of pecorino romano. This is a matter of personal preference, but I always have parmesan cheese as a staple in my refrigerator so I prefer to use it in this recipe.

If you're looking for a traditional carbonara recipe, this isn't it. However, if you're looking for a delicious, creamy, and easy-to-make carbonara, this is the perfect recipe for you!

What You'll Need To Make Bacon And Mushroom Carbonara

Pasta: I like to use fettuccine or linguine for this recipe, but any type of pasta will do. If you have it available, I recommend using fresh pasta rather than dry pasta for this recipe. Fresh pasta will cook faster and has a better texture.

Bacon: I prefer to use thick-cut bacon for this recipe, but you can use any type of bacon that you like. If you're using regular bacon, you may want to cook it for a little longer so that it's nice and crispy.

Mushrooms: I like to use cremini mushrooms for this recipe, but you can use white button mushrooms or any other type of mushrooms that you like.

Cream: I recommend using heavy cream or whipping cream for this recipe. Do not use milk, as it will not provide the same richness and creaminess.

Egg yolks: I prefer to use fresh egg yolks for this recipe. The egg yolks will help to bind the ingredients together and create a silky sauce.

Parmesan cheese: I recommend using freshly grated parmesan cheese for this recipe. Pre-grated cheese can be dry and doesn't have the same flavor as freshly grated cheese.

Garlic: I like to use fresh garlic for this recipe, but you can use garlic powder if you prefer.

Salt and pepper: Use salt and pepper to season the dish to your taste.

Step-By-Step Instructions

If you're looking for an easy and delicious dinner recipe, look no further than this bacon and mushroom carbonara. This dish comes together in a snap and only requires a few simple ingredients. Follow these simple instructions to make bacon and mushroom carbonara:

Step 1: Cook the bacon in the air fryer at 400 degrees Fahrenheit until crispy. This usually takes about 6-8 minutes for thinly sliced bacon or 8-10 minutes for thick-cut bacon.

Step 2: Once the bacon is crispy, transfer it to a plate lined with paper towels and set it aside for later. Once cooled, roughly chop the bacon.

Step 3: Add the mushrooms to a large non-stick frying pan with a splash of oil or a small amount of butter and cook over medium heat until they're soft and browned. Add the garlic to the pan for the last few minutes of cooking time and mix through the mushrooms.

Step 4: Once the mushrooms and garlic are cooked, transfer them to a plate and set aside for later.

Step 5: Mix the egg yolks, cream, and parmesan cheese in a bowl and set aside.

Step 6: Cook the pasta in a large pot of boiling water according to package instructions. Once the pasta is cooked, drain it and place it in the frying pan. Reserve ½ cup of the pasta water.

Step 7: Pour the egg, cream, and cheese mixture over the hot pasta and mix through until it's fully incorporated. If the sauce is too thick, add a splash of the reserved pasta water.

Step 8: Add the mushrooms and bacon back to the pan and mix through. Season with salt and pepper to taste.

Step 9: Serve immediately with a sprinkle of parmesan cheese and a little extra cracked black pepper.

Enjoy!

Recipe Tips And Tricks

Here are a few tips and tricks to help you make the perfect bacon and mushroom carbonara:

• Use fresh pasta if you can. Fresh pasta will cook faster and has a better texture.
• Make sure that you add the egg yolk, cream, and cheese mixture to the pasta while it's still hot. If you let the pasta sit and cool before mixing the sauce through the cheese won't melt and the egg yolks won't be cooked.
• If you find that you don't have enough sauce, add a little bit of the reserved pasta water to your dish. The starchy pasta water will help bind and thicken your sauce and make it go further.

Serving Suggestions And Substitutions

Here are a few ideas for serving bacon and mushroom carbonara:

• Serve with a green salad and some garlic bread on the side.
• Add some grilled chicken or shrimp to the dish for a heartier meal.
• For a vegetarian version of this recipe, omit the bacon.

While I think that this recipe is perfect as-is, here are a few substitutions you can make if you so desire:

• If you don't have fresh garlic, you can use garlic powder instead.
• If you don't have parmesan cheese, you can use romano or pecorino cheese instead.
• If you don't have heavy cream, you can use milk or half and half.
• If you don't have egg yolks, you can use whole eggs or egg whites.

How To Store Leftovers

Leftover bacon and mushroom carbonara will keep in the fridge for 3-4 days or in the freezer for 2-3 months. Be sure to store it in an airtight container to keep it fresh.

When you're ready to eat it, simply reheat it in the microwave or on the stovetop until it's piping hot.

You may want to add a splash of cream or milk to the dish to thin out the sauce if it's become too thick when reheated.

Frequently Asked Questions

Q: Is carbonara better with or without cream?

A: This is a matter of personal preference. I think that carbonara is delicious with or without cream. If you want to make a lighter version of the dish, you can omit the cream and add a little bit more pasta water to thin out the sauce.

Q: Can I use bacon fat instead of oil or butter to cook the mushrooms?

A: Yes, you can use bacon fat instead of oil or butter. I think that it gives the dish a great flavor, but it's not necessary. If you don't have any bacon fat on hand, just use oil or butter.

Q: Can I use a different type of pasta besides fettuccini?

A: Yes, you can use any type of pasta you like. I think that fettuccini works best because it's a little bit thicker and can hold up to the sauce better, but you can use whatever you have on hand. Linguine or spaghetti are also great options.

Q: Can I make this recipe ahead of time?

A: While it's best fresh, you can certainly make bacon and mushroom carbonara ahead of time. Simply cook the pasta and mushrooms and bacon according to the recipe instructions. Then, mix together the eggs, cream, and cheese and add it to the pasta. Allow the dish to cool completely, then store it in the fridge. When you're ready to eat it, simply reheat it until it's piping hot.

Tools And Equipment For This Recipe

Non-Stick Frying Pan: This is my favorite pan for cooking bacon and mushroom carbonara. It's large enough to fit a large batch of carbonara and is also a great, versatile tool for other recipes.

Powder-Coated Colander Set: This is a great set of colanders that come in three different sizes. I use them for everything from washing vegetables to straining pasta.

Garlic Press: I love this garlic press because it's easy to use and clean. It's also dishwasher safe, which is always a bonus.

📖 Recipe

More Recipes You Might Like