Bacon and Mushroom Carbonara is one of those dishes that proves you don’t need a long list of ingredients or fancy techniques to make something deeply satisfying. I often turn to this dish when I want comfort, flavour, and a little bit of indulgence without spending all evening in the kitchen. It feels special enough for a weekend supper, yet simple enough for a midweek treat when you want something better than the usual.
At its heart, Bacon and Mushroom Carbonara is all about balance. The sauce is the traditional carbonara style – silky, rich, and glossy, made without cream, relying instead on eggs, cheese, and the heat of the pasta to come together. It’s amazing how something so simple can feel so luxurious when done properly. The sauce gently coats each strand of pasta, clinging just enough to give you flavour in every bite without ever feeling heavy.
What really sets Bacon and Mushroom Carbonara apart is the combination of smoky bacon or ham with earthy mushrooms. I like to use strips of really good-quality ham or bacon, cut into generous pieces so you can taste them properly. When cooked, they become slightly crisp at the edges while staying tender inside, releasing that unmistakable savoury aroma that instantly makes the kitchen feel warm and inviting.
The mushrooms play an equally important role. Oyster mushrooms are a favourite of mine for this dish, as they have a delicate texture and a subtle, almost meaty flavour that works beautifully alongside the bacon. When cooked, they soak up all those lovely flavours from the pan and add depth to the dish. Of course, if oyster mushrooms aren’t available, other varieties like chestnut mushrooms or even portobello work just as well, each bringing their own character to the Bacon and Mushroom Carbonara.
One of the joys of Bacon and Mushroom Carbonara is how quickly it comes together. It’s a dish that rewards attention rather than effort. A bit of care with timing makes all the difference, especially when combining the pasta with the sauce. Watching the eggs transform into a smooth, creamy coating is one of those small kitchen pleasures that never gets old. It feels almost magical, and it’s incredibly satisfying knowing you’ve made something so good with such simple ingredients.
As a home cook, I also love how adaptable Bacon and Mushroom Carbonara is. It can be dressed up or down depending on the occasion. Served straight from the pan in big bowls, it’s cosy and informal. With a little extra care in presentation, it wouldn’t look out of place at a dinner party. It’s also a great dish for sharing, as everyone seems to enjoy it, and it’s easy to scale up if you’re feeding a crowd.
Another reason Bacon and Mushroom Carbonara is such a favourite in my kitchen is that it feels timeless. It’s rooted in tradition, yet flexible enough to suit modern tastes and whatever ingredients you have to hand. It reminds me that good food doesn’t have to be complicated; it just needs to be made with care and enjoyed in good company.
When it comes to serving Bacon and Mushroom Carbonara, I usually like to keep things fairly simple, letting the pasta remain the star of the meal. However, the right accompaniments can really elevate the experience and turn it into a well-rounded feast.
Suggestions of what could be served with Bacon and Mushroom Carbonara:
- A crisp green salad with a light lemon or vinaigrette dressing
- Garlic bread or warm crusty bread for mopping up the sauce
- Steamed or roasted green vegetables such as broccoli, green beans, or asparagus
- A simple tomato and basil salad for freshness and contrast
- Grilled courgettes or aubergines for a slightly smoky side
- A glass of dry white wine or a light red to complement the flavours
Bacon and Mushroom Carbonara is one of those dishes that never fails to please. It’s comforting, flavourful, and deeply satisfying, making it a true staple for any home cook who loves good, honest food.
Bacon and Mushroom Carbonara
Ingredients
- 400 g spaghetti linguine dried
- 150 g bacon or good-quality ham cut into strips
- 200 g oyster mushrooms or chestnut mushrooms torn or chopped into chunks
- 3 large eggs free range
- 60 g Parmesan finely grated Pecorino cheese, plus extra to serve
- 2 cloves garlic finely chopped
- Freshly ground black pepper to taste
- salt for the pasta water
- 1 tbsp olive oil depending on bacon fat
Instructions
- Bring a large pan of well-salted water to the boil and cook the pasta according to the packet instructions until al dente. Reserve about a cup of the pasta cooking water before draining.400 g spaghetti, salt
- While the pasta is cooking, place a large frying pan over medium heat.
- Add the bacon or ham and cook gently until the fat renders and the pieces are lightly golden. If the bacon is very lean, add a small splash of olive oil.150 g bacon, 1 tbsp olive oil
- Add the garlic to the pan and cook for about 30 seconds, just until fragrant.2 cloves garlic
- Stir in the mushrooms and cook for 4–5 minutes, allowing them to soften and lightly brown. Remove the pan from the heat once cooked.200 g oyster mushrooms
- In a bowl, whisk together the eggs, grated cheese, and a generous amount of freshly ground black pepper. The mixture should be smooth and thick. If it needs thinning then use some pasta water.3 large eggs, 60 g Parmesan, Freshly ground black pepper
- Add the drained pasta directly to the pan with the bacon and mushrooms, tossing to combine.
- Make sure the pan is off the heat to prevent scrambling the eggs.
- Pour the egg and cheese mixture over the hot pasta, tossing quickly and continuously. Add a little of the reserved pasta water, a splash at a time, until the sauce becomes silky and coats the pasta evenly.
- Taste and adjust seasoning if needed. Extra pepper is traditional, and salt may not be necessary due to the bacon and cheese.
- Serve immediately, finished with extra grated cheese and a final crack of black pepper.
17 comments
Fir a quick meal, this taste superb. I love pasta so this was a pleasure to eat. The flavours work so well together.
The mushrooms add texture and richness without stealing the spotlight from the classic carbonara flavours.
This Bacon and Mushroom Carbonara feels indulgent but still light enough to enjoy any time of year.
A fantastic twist on a traditional carbonara, the mushrooms add a lovely savoury note that really elevates the dish.
The balance between the salty bacon and the delicate mushrooms is spot on.
Perfectly seasoned and wonderfully creamy, this dish never fails to impress.
The smoky bacon and earthy mushrooms work perfectly together, giving the carbonara real depth without overpowering the sauce.
The combination of bacon, mushrooms and silky sauce makes this a guaranteed crowd-pleaser.
A great example of how traditional cooking shines when quality ingredients are used.
A comforting pasta dish that feels both familiar and a little special.
Comfort food at its finest, warming, satisfying and incredibly moreish.
Simple ingredients done well, this is the kind of pasta you crave after a long day.
This Bacon and Mushroom Carbonara is simple, elegant and deeply satisfying.
Silky and indulgent, this Bacon and Mushroom Carbonara has that classic creamy texture without feeling heavy.
An excellent home-cooked meal that tastes far more luxurious than the effort involved.
The sauce clings beautifully to the pasta, making every bite of Bacon and Mushroom Carbonara full of flavour.
Rich, comforting and beautifully balanced, the Bacon and Mushroom Carbonara tastes like a restaurant dish made effortlessly at home.