What are the main ingredients in Mushroom & Bacon Carbonara?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

What is the nutritional information of Mushroom & Bacon Carbonara?

Calories: 1025, Carbs: 69 grams, Fat: grams, Protein: 36.7 grams, Sugar: 3.4 grams, Salt: 975 grams

How do I prepare Mushroom & Bacon Carbonara?

PASTA, PRONTO!: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil. BRING HOME THE BACON: Place a pan over medium-high heat with a drizzle of oil. When hot, add the bacon strips and fry until golden, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop. MMMUSHROOMS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. EGG-CELLENT SAUCE: Heat the butter in the microwave or in a pot over the stove until completely melted. Set aside. In a heat-proof bowl, add 2 egg yolks. Whisking the yolk constantly, drizzle in the melted butter very slowly. Once fully incorporated, add ⅓ of the grated cheese. Mix until combined. Add the cooked pasta, the chopped bacon, and the fried mushrooms. Toss until coated in the sauce. Loosen with the reserved pasta water, if necessary. IT’S THAT TIME!: Dish up the carbonara pasta. Sprinkle over the remaining cheese and the lemon zest (to taste). Garnish with the chopped parsley and squeeze over some lemon juice. Give a final crack of black pepper. Amazing work, Chef!

What should be prepared from my kitchen to make Mushroom & Bacon Carbonara?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

Mushroom & Bacon Carbonara

In this stovetop-only recipe, learn how to make your own delicious carbonara sauce from scratch. This creamy homemade sauce will coat al dente pasta, salty bacon strips, & golden mushrooms. Finished with fresh parsley & zesty lemon juice. A new family favourite!

Mushroom & Bacon Carbonara

with lemon, grated Italian-style hard cheese & fresh parsley

Hands on Time: 20 - 35 minutes

Overall Time: 25 - 45 minutes

Download the Recipe for 2

Ingredients:

Butter
Button Mushrooms
Fresh Parsley
Fresh Tagliatelle Pasta
Grated Italian-style Hard Cheese
Lemon
Streaky Pork Bacon

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Paper Towel

Serves 1

PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
BRING HOME THE BACON
Place a pan over medium-high heat with a drizzle of oil. When hot, add the bacon strips and fry until golden, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
EGG-CELLENT SAUCE
Heat the butter in the microwave or in a pot over the stove until completely melted. Set aside. In a heat-proof bowl, add 1 egg yolk. Whisking the yolk constantly, drizzle in the melted butter very slowly. Once fully incorporated, add ⅓ of the grated cheese. Mix until combined. Add the cooked pasta, the chopped bacon, and the fried mushrooms. Toss until coated in the sauce. Loosen with the reserved pasta water, if necessary.
IT’S THAT TIME!
Dish up the carbonara pasta. Sprinkle over the remaining cheese and the lemon zest (to taste). Garnish with the chopped parsley and squeeze over some lemon juice. Give a final crack of black pepper. Amazing work, Chef!

Fresh Tagliatelle Pasta - 125g
Streaky Pork Bacon - 4 strips
Button Mushrooms - 65g
Butter - 50g
Grated Italian-style Hard Cheese - 50ml
Fresh Parsley - 4g
Lemon - 1

Download the Recipe

Serves 2

PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
BRING HOME THE BACON
Place a pan over medium-high heat with a drizzle of oil. When hot, add the bacon strips and fry until golden, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
EGG-CELLENT SAUCE
Heat the butter in the microwave or in a pot over the stove until completely melted. Set aside. In a heat-proof bowl, add 2 egg yolks. Whisking the yolk constantly, drizzle in the melted butter very slowly. Once fully incorporated, add ⅓ of the grated cheese. Mix until combined. Add the cooked pasta, the chopped bacon, and the fried mushrooms. Toss until coated in the sauce. Loosen with the reserved pasta water, if necessary.
IT’S THAT TIME!
Dish up the carbonara pasta. Sprinkle over the remaining cheese and the lemon zest (to taste). Garnish with the chopped parsley and squeeze over some lemon juice. Give a final crack of black pepper. Amazing work, Chef!

Fresh Tagliatelle Pasta - 250g
Streaky Pork Bacon - 8 strips
Button Mushrooms - 125g
Butter - 100g
Grated Italian-style Hard Cheese - 100ml
Fresh Parsley - 8g
Lemon - 1

Download the Recipe

Serves 3

PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
BRING HOME THE BACON
Place a pan over medium-high heat with a drizzle of oil. When hot, add the bacon strips and fry until golden, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
EGG-CELLENT SAUCE
Heat the butter in the microwave or in a pot over the stove until completely melted. Set aside. In a heat-proof bowl, add 3 egg yolks. Whisking the yolk constantly, drizzle in the melted butter very slowly. Once fully incorporated, add ⅓ of the grated cheese. Mix until combined. Add the cooked pasta, the chopped bacon, and the fried mushrooms. Toss until coated in the sauce. Loosen with the reserved pasta water, if necessary.
IT’S THAT TIME!
Dish up the carbonara pasta. Sprinkle over the remaining cheese and the lemon zest (to taste). Garnish with the chopped parsley and squeeze over some lemon juice. Give a final crack of black pepper. Amazing work, Chef!

Fresh Tagliatelle Pasta - 375g
Streaky Pork Bacon - 12 strips
Button Mushrooms - 190g
Butter - 150g
Grated Italian-style Hard Cheese - 150ml
Fresh Parsley - 12g
Lemon - 1

Download the Recipe

Serves 4

PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
BRING HOME THE BACON
Place a pan over medium-high heat with a drizzle of oil. When hot, add the bacon strips and fry until golden, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
EGG-CELLENT SAUCE
Heat the butter in the microwave or in a pot over the stove until completely melted. Set aside. In a heat-proof bowl, add 4 egg yolks. Whisking the yolk constantly, drizzle in the melted butter very slowly. Once fully incorporated, add ⅓ of the grated cheese. Mix until combined. Add the cooked pasta, the chopped bacon, and the fried mushrooms. Toss until coated in the sauce. Loosen with the reserved pasta water, if necessary.
IT’S THAT TIME!
Dish up the carbonara pasta. Sprinkle over the remaining cheese and the lemon zest (to taste). Garnish with the chopped parsley and squeeze over some lemon juice. Give a final crack of black pepper. Amazing work, Chef!