Bacon and Mushroom Carbonara

Bacon and Mushroom Carbonara is a comforting pasta dish with a silky, egg-based sauce that coats every strand of pasta beautifully. Smoky bacon or ham and earthy oyster mushrooms add depth and texture without overpowering the classic flavours. It’s quick to make, satisfying, and perfect for both weeknights and relaxed weekend meals.

Prep Time 10

Cook Time 20

Total Time 30

Servings People

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.

Equipment

Notes

Always remove the pan from the heat before adding the egg mixture to avoid curdling.

Pasta water is key to a smooth sauce, so add it gradually.

Oyster mushrooms give a delicate texture, but chestnut or portobello mushrooms work just as well.

Use the best cheese you can, as it makes a noticeable difference to the flavour.

Bacon and Mushroom Carbonara is at its best served straight away, while the sauce is glossy and the pasta piping hot. It’s a simple dish that rewards careful timing and good ingredients, making it a reliable favourite for home cooks.

Nutrition