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    Home » Dinner

    Bacon And Mushroom Carbonara (With Cream)

    Published: Oct 7, 2022 · Modified: Dec 3, 2022 by Jenna

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    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.

    Bacon and mushroom carbonara in a white bowl on a wooden board with a wooden spoon in the background.
    Jump to Recipe

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    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.

    Contents hide
    1 Why You’ll Love This Recipe
    2 How Does This Recipe Differ From A Traditional Carbonara?
    3 What You'll Need To Make Bacon And Mushroom Carbonara
    4 Step-By-Step Instructions
    5 Recipe Tips And Tricks
    6 Serving Suggestions And Substitutions
    7 How To Store Leftovers
    8 Frequently Asked Questions
    9 Tools And Equipment For This Recipe
    10 📖 Recipe
    11 Bacon And Mushroom Carbonara (With Cream)
    12 More Recipes You Might Like

    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!

    A close-up shot of a forkful of bacon and mushroom carbonara.

    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

    Ingredients for bacon and mushroom carbonara on a white marble background.

    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.

    Raw bacon in an air fryer.
    Cooked bacon in an air fryer with eggs, parmesan cheese, and garlic above.

    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.

    Raw mushrooms in a frying pan.
    Cooked mushrooms with garlic in a frying pan.

    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.

    Carbonara sauce in a glass measuring cup with a wire whisk.
    Cooked and drained fettuccini pasta in a stainless steel saucepan.

    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.

    Fettuccini pasta in a frying pan with bacon and mushrooms on top.
    Bacon and mushroom carbonara in a frying pan.

    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.
    An overhead shot of bacon and mushroom carbonara in a white bowl on a wooden board.

    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.

    Bacon and mushroom carbonara in a white bowl with salt and pepper grinders in the background.

    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

    An overhead shot of bacon and mushroom carbonara with a forkful of pasta.

    Bacon And Mushroom Carbonara (With Cream)

    Author: Jenna
    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.
    5 from 5 votes
    Print Recipe Pin Recipe Rate Recipe
    Prevent your screen from going dark
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Course Main Course
    Cuisine American
    Servings 6 servings
    Calories 529 kcal

    Ingredients
      

    • 16 ounces fresh pasta fettuccini
    • 8 slices bacon
    • 10 ounces mushrooms
    • 4 cloves garlic
    • ¾ cup heavy cream
    • ½ cup parmesan cheese freshly grated
    • 4 egg yolks
    • ¼ teaspoon salt
    • ¼ teaspoon pepper

    Instructions
     

    • 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.
    • 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.
    • 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.
    • Once the mushrooms and garlic are cooked, transfer them to a plate and set aside for later.
    • Mix the egg yolks, cream, and parmesan cheese in a bowl and set aside.
    • 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.
    • Pour the egg, cream, and cheese mixture over the hot pasta and mix through until it's fully incorporated.
    • Add the mushrooms and bacon back to the pan and mix through. Season with salt and pepper to taste.
    • Serve immediately with a sprinkle of parmesan cheese and a little extra cracked black pepper.

    Nutrition

    Calories: 529kcalCarbohydrates: 47gProtein: 19gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 245mgSodium: 474mgPotassium: 471mgFiber: 0.3gSugar: 2gVitamin A: 729IUVitamin C: 1mgCalcium: 134mgIron: 3mg

    * Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.

    Tried this recipe?Let us know how it was!

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    Hi, I'm Jenna!

    Welcome to my kitchen! I’m a self-taught cook, recipe developer, and food photographer with a passion for creating easy and tasty food for everyday life. My goal is to make cooking simple, delicious, and accessible for everyone.

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