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Mushroom Pasta Carbonara Recipe
Mushroom Pasta Carbonara Recipe photo by Taste of Home

Mushroom Pasta Carbonara Recipe

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5 58
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I absolutely love this creamy and cheesy recipe. I serve it with a side salad and rolls to make a complete meal. —Cindi Bauer, Marshfield, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 2-1/2 cups uncooked mostaccioli
  • 8 bacon strips, diced
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 3/4 cup half-and-half cream
  • 1/3 cup butter, cubed
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon minced garlic
  • 6 to 8 drops hot pepper sauce
  • 1/2 teaspoon salt, optional
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup sliced green onions

Nutritional Facts

1-1/4 cups (calculated without salt) equals 632 calories, 43 g fat (21 g saturated fat), 99 mg cholesterol, 731 mg sodium, 43 g carbohydrate, 3 g fiber, 18 g protein.

Directions

  1. Cook mostaccioli according to package directions.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.
  3. Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions. Yield: 4 servings.
Originally published as Pasta Carbonara in Simple & Delicious May/June 2009, p29

Nutritional Facts

1-1/4 cups (calculated without salt) equals 632 calories, 43 g fat (21 g saturated fat), 99 mg cholesterol, 731 mg sodium, 43 g carbohydrate, 3 g fiber, 18 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Mushroom Pasta Carbonara

AVERAGE RATING
   (73)
RATING DISTRIBUTION
5 Star
 (61)
4 Star
 (7)
3 Star
 (4)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 1, 2015

"This is more of an alfredo than a carbonara. The whole point of a carbonara is the delicious egg and cheese sauce. Where are the eggs in this sauce???"

MY REVIEW
Reviewed Jun. 27, 2015

"This was a huge hit at our house. My husband said he'd eat it every night. I used seasoned grated parmesan - basil & sun-dried tomato - instead of plain parmesan."

MY REVIEW
Reviewed Mar. 26, 2015

"Great!"

MY REVIEW
Reviewed Sep. 15, 2014

"I left out the bacon, but still, I didn't think this was very tasty. I wasn't digging the intense onion-y flavor and besides that it was kinda plain. Don't think I'll make it again. (It was very easy to make though!)"

MY REVIEW
Reviewed Aug. 29, 2014

"My wife and I both loved this. The only thing we changed was to use fresh baby Bella mushrooms instead of jarred. Mmmmmmmm.........."

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