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–+ servings
mushroom carbonara in a bowl on the counter.

Mushroom Carbonara Recipe (Ready In 30 Minutes)

Melissa
This mushroom carbonara with crispy bacon is a twist on a classic and is ready in just 30 minutes. It makes the perfect easy Italian dinner for busy weeknights or for a fancy date night in!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course entertaining, Main Course, pasta
Cuisine Italian
Servings 4 servings
Calories 824 kcal

Ingredients
  

  • 1 lb rigatoni
  • 16 ounces Baby Bella mushrooms sliced
  • 6 ounces bacon diced
  • 5 egg yolks
  • 1 cup Parmesan cheese finely grated
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper

Instructions
 

  • Fill a pasta pot with water and bring to a boil for your pasta.
  • In a large saute pan, add your olive oil and your bacon and cook until crispy.
    1 tablespoon olive oil, 6 ounces bacon
  • With a slotted spoon, remove the bacon onto a plate and set aside.
  • In the same pan you cooked the bacon add the mushrooms and cook until lightly golden brown then remove from the heat.
    16 ounces Baby Bella mushrooms
  • In a large bowl, add your egg yolks along with salt, half of the cheese, and freshly ground black pepper and mix well.
    5 egg yolks, ½ teaspoon kosher salt, Freshly ground black pepper, 1 cup Parmesan cheese
  • Set aside for now.
  • Cook pasta until al dente according to the instructions on your pasta box.
    1 lb rigatoni
  • Half way through the pasta cooking, take about ¼ cup of that water out and bring it over to your egg yolk mixture.
  • Slowly whisk in that hot pasta water to lightly temper your egg yolks so they do not curdle later when added to your hot pasta.
  • Now, scoop out another ¼ of your pasta water (in case you need it later) and drain your pasta.
  • Pour your hot pasta into your large bowl with the egg yolks and quickly pour your pancetta mixture over the pasta and toss well.
  • Toss for a few seconds letting the pasta drink up the sauce.
  • If the pasta seems too dry, add a little of that reserved pasta water and toss it again.
  • Plate into individual bowls with your pasta and add a sprinkle of Parmesan and freshly ground black pepper.
  • Enjoy!

Notes

Recipe Notes:
Carbonara does not make great leftovers since it is made with egg yolks. You can adjust the portion size for this recipe in the tab above if you do not need 4 servings.

Nutrition

Calories: 824kcalCarbohydrates: 92gProtein: 36gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 288mgSodium: 997mgPotassium: 893mgFiber: 4gSugar: 5gVitamin A: 535IUCalcium: 372mgIron: 3mg
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