Mushroom Pasta Carbonara

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Feb. 08, 2022
I absolutely love this creamy and cheesy mushroom carbonara. I serve it with a side salad and rolls to make a complete meal. —Cindi Bauer, Marshfield, Wisconsin
Mushroom Pasta Carbonara Recipe photo by Taste of Home

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
  • 1/4 teaspoon salt
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup sliced green onions

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 to skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions.

Nutrition Facts

1-1/4 cups: 511 calories, 33g fat (18g saturated fat), 78mg cholesterol, 525mg sodium, 43g carbohydrate (4g sugars, 2g fiber), 11g protein.