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

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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


  • 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 cup: 632 calories, 43g fat (21g saturated fat), 99mg cholesterol, 731mg sodium, 43g carbohydrate (4g sugars, 3g fiber), 18g protein.


  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

Medium-Bodied Red Wine

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

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lnelson_4 User ID: 4058100 254695
Reviewed Sep. 27, 2016

"My family absolutely loves this. I actually use more than the 6-8 drop of hot sauce to give it a little more kick and I add diced chicken to it also. Thank you for sharing."

drugdoctor User ID: 3396388 241981
Reviewed Jan. 17, 2016

"Make this all the time. Big family favorite!"

I_Fortuna User ID: 8342880 235097
Reviewed Oct. 17, 2015

"Terrific recipe but it needs the addition of some fresh basil, rosemary or tarragon. I also use fat free 1/2 and 1/2 with some chicken broth. I liked someone's idea for using kielbasa. And, it is not carbonara without bacon. That flavor and texture is essential. : )"

ardy bare User ID: 4495741 234064
Reviewed Oct. 5, 2015

"pretty good would make again but make a little more sauce it was a little dry"

hhoupt User ID: 1336921 228598
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."

ooh! User ID: 5628505 223616
Reviewed Mar. 26, 2015


fnstlug User ID: 3658849 58342
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!)"

KewpeeKid User ID: 2363113 61787
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.........."

teach71 User ID: 6024199 147283
Reviewed Feb. 3, 2014

"Made this tonight. Absolutely delicious. Didn't make any changes other than using entire box of penne pasta and added a bit more cream, butter, garlic, and cheese. Next time, I will try it with fat free half and half and less butter to make it a little more healthy. This would be good with grilled chicken as many others suggest. Restaurant quality taste in my opinion."

LiciaMcClary User ID: 7574367 133270
Reviewed Jan. 4, 2014

"very good pasta, I made one change I used sliced fresh mushrooms instead just because I prefer their flavor in pastas and I had some I wanted to use"

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