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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drugdoctor 241981
Reviewed Jan. 17, 2016

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

I_Fortuna 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 234064
Reviewed Oct. 5, 2015

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

hhoupt 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! 223616
Reviewed Mar. 26, 2015


fnstlug 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 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 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 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"

cbenne12 58169
Reviewed Nov. 16, 2013

"This was amazing! The only sounds we heard while eating was "mmmmmmm"!"

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