Mary Berry Spaghetti Carbonara

I’ll be honest—carbonara always scared me a bit. I’ve scrambled the eggs, overcooked the pasta, and ended up with a cheesy omelette tangle more times than I’d like to admit. But this Mary Berry version? It’s the one that changed everything.

She’s done something clever here: a splash of double cream for stability, plus chestnut mushrooms for an earthy depth that makes it feel just a bit more grown-up. It’s still fast—under 30 minutes—but feels like you’ve made an effort. The first time I made it, I forgot to save the pasta water (classic mistake), and the sauce was a bit gluey. Since then, I always scoop a mugful before draining—learned that the hard way.

What Makes This Recipe Special

Mary’s twist on the classic carbonara keeps things rich and comforting but gives it a British Sunday supper vibe with mushrooms and unsmoked streaky bacon. It’s not traditional—true Italian carbonara purists might raise an eyebrow—but the creamy texture and golden mushrooms bring something undeniably satisfying. And the eggs? They cook gently with the heat of the pan, turning into silk rather than scrambled mess. Game-changer.

INGREDIENTS + WHY THEY MATTER

• Spaghetti (350g) – Holds the sauce just right. I’ve used linguine too—it works, but feels heavier.
• Streaky Bacon (150g, unsmoked) – Adds saltiness and texture. Pancetta works if you want something more classic.
• Olive Oil (3 tbsp) – Helps brown the bacon and mushrooms. I sometimes add a knob of butter for extra richness.
• Chestnut Mushrooms (150g) – Firmer and more flavourful than button mushrooms. Don’t overcrowd the pan or they’ll steam.
• Garlic (2 cloves) – Crushed, not chopped—melts into the mushrooms without overpowering.
• Eggs (2 large) – Form the base of the sauce. Beat well before adding to prevent curdling.
• Parmesan (85g) – Sharp, salty, and key to the sauce’s depth. Don’t use the pre-grated stuff—it doesn’t melt as well.
• Double Cream (4 tbsp) – Not classic, but helps with that luscious, forgiving finish.
• Parsley (1 tbsp, chopped) – Totally optional, but adds a bit of brightness at the end.
• Salt & Pepper – Don’t forget to season the pasta water—it’s your first layer of flavour.

Making It Yours (Without Ruining It)

• Vegetarian Twist: Swap bacon for smoked tofu or sautéed aubergine chunks.
• Add White Wine: Deglaze the mushroom pan with a splash for a fancy finish.
• Go Extra Creamy: Stir in an extra spoonful of cream just before serving.
• Gluten-Free Option: Use GF pasta and check your Parmesan is suitable—easy swap.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Scrambled eggy mess	Added egg mixture while pan too hot	Always take the pan off the heat first
Watery sauce	Didn’t add pasta water or enough cheese	Use reserved water + stir until it thickens
Mushrooms soggy	Overcrowded the pan	Fry in batches for golden edges
Sauce too thick	No pasta water or overcooked eggs	Add more reserved water and toss gently

HOW TO MAKE MARY BERRY’S SPAGHETTI CARBONARA

1. Boil the Pasta – Cook spaghetti in salted boiling water until al dente. Scoop out 1 cup of the cooking water before draining.
2. Fry the Bacon – In a large frying pan, cook bacon until golden and crisp. Drain on kitchen paper.
3. Sauté the Mushrooms – In the same pan, heat 2 tbsp olive oil. Add mushrooms and garlic. Cook until golden, about 4 minutes.
4. Mix the Sauce Base – Whisk eggs, most of the Parmesan, salt, and pepper in a bowl. Set aside.
5. Combine Everything – Add drained pasta to the pan with bacon and mushrooms. Remove from heat. Pour in egg mixture, stirring fast to coat the pasta.
6. Cream It Up – Stir in double cream and about 120ml of the reserved pasta water. Toss until creamy and glossy.
7. Serve – Divide into bowls. Top with reserved Parmesan, parsley, and a grind of black pepper.

TIPS FROM MY KITCHEN

• I always keep a mug by the stove to scoop pasta water—easy to forget, harder to fix after.
• Let the bacon cool slightly before adding back in—it stays crispier that way.
• A drizzle of truffle oil over the top makes it feel restaurant-level.
• I sometimes serve it with a squeeze of lemon to balance the richness.

STORAGE + REHEATING

• Fridge: Store in an airtight container for up to 2 days.
• Reheat: Gently in a pan with a splash of water or cream. Stir constantly to avoid splitting the sauce.
• Not freezer-friendly: The eggs and cream don’t thaw well.

FREQUENTLY ASKED QUESTIONS

Q: Can I skip the cream?
A: Yes—you’ll get a more classic-style carbonara. Just add a bit more pasta water to loosen the sauce.

Q: Can I use just egg yolks?
A: You can, for a richer sauce—but the full eggs give a silkier result with less chance of scrambling.

Q: What’s the best pasta shape for this?
A: Spaghetti is traditional, but tagliatelle or bucatini are also lovely. Just avoid anything too short or ridged.

Q: Can I make this ahead of time?
A: It’s best fresh. The sauce tends to thicken and lose its shine once cooled. But leftovers do reheat well for lunch.

Q: What can I serve it with?
A: Light green salad, garlicky greens, or even steamed asparagus are perfect sides. Keep it simple—this dish is the star.

Try More Recipes:

• Saturday Night Pasta Recipe
• Mary Berry Five Veg Pasta
• Mary Berry Spaghetti Alle Vongole
• Mary Berry Pea and Pesto Spaghetti