Show Subscription Form

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

Mushroom Pasta Carbonara Recipe

Publisher Photo
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 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.


  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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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!)"

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.........."

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."

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"

Reviewed Nov. 16, 2013

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

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT