This rich and creamy Spaghetti Carbonara is elevated with the addition of chestnut mushrooms and unsmoked streaky bacon. Perfect for a quick, satisfying supper that comes together in under 30 minutes, it’s a comforting, yet special dish to enjoy with family or friends.
Ingredients Needed:
- 350g (12oz) spaghetti
- Salt and freshly ground black pepper
- 150g (5½oz) unsmoked streaky bacon, cut into thin strips
- 3 tbsp olive oil
- 150g (5½oz) small chestnut mushrooms, quartered
- 2 garlic cloves, crushed
- 2 large eggs, beaten
- 85g (3oz) Parmesan cheese, grated
- 4 tbsp double cream
- 1 tbsp chopped fresh flat-leaf parsley
How To Make Spaghetti Carbonara:
- Cook the Spaghetti: In a large pan of salted, boiling water, cook the spaghetti for about 10 minutes (or according to package instructions) until just tender.
- Cook the Bacon: While the pasta is cooking, heat a large, deep, non-stick frying pan. Add the bacon and cook over low heat until the fat starts to run. Pour in 1 tablespoon of the olive oil, increase the heat, and fry for 3–5 minutes until the bacon is crisp. Remove with a slotted spoon and set aside on kitchen paper to drain.
- Cook the Mushrooms and Garlic: In the same frying pan, pour in the remaining 2 tablespoons of olive oil. Add the mushrooms and garlic, frying over medium-high heat for 3–4 minutes until the mushrooms are golden. Set aside.
- Prepare the Egg Mixture: In a small bowl, whisk together the eggs and most of the Parmesan (reserve 2 tablespoons for sprinkling). Season with salt and pepper.
- Combine Pasta and Sauce: When the pasta is almost done, return the frying pan to low heat. Scoop out a cupful of the pasta cooking water and reserve. Drain the pasta in a colander, then tip it into the frying pan with the bacon and mushrooms. Remove from heat and immediately stir in the eggs and cheese. Add the double cream and 120ml (4fl oz) of reserved pasta cooking water, mixing until the sauce is creamy and smooth, coating the pasta.
- Serve: Divide the pasta between 4 plates or bowls, sprinkle with the reserved Parmesan, a little chopped parsley, and a grind of pepper. Serve immediately.
Recipe Tips
- Perfectly Creamy Sauce: To get the smoothest sauce, mix the eggs and cheese quickly off the heat. The warmth of the pan will cook the eggs without scrambling them.
- Pasta Water is Key: Don’t forget to reserve some pasta cooking water! It helps achieve the perfect creamy sauce consistency when combined with the double cream.
- Add a Touch of Heat: If you like a bit of spice, you can add a pinch of red pepper flakes when cooking the mushrooms.
- Substitute the Bacon: For a different flavour, try using pancetta or smoked bacon. Both work beautifully in this recipe.
- Make It More Luxurious: You can add a little extra Parmesan and a dash of white wine to the sauce for even more depth of flavour.
How To Store & Reheat Leftovers
Fridge: Store leftovers in an airtight container for up to 2 days.
Reheat: Reheat gently in a pan over low heat, adding a splash of water or cream to restore the sauce’s creamy texture.
Can I Use Different Mushrooms?
Yes, you can use other mushrooms like white button mushrooms or portobello, but chestnut mushrooms give a lovely earthy flavour that works well with the bacon and creamy sauce.
What Can I Serve With Spaghetti Carbonara?
Spaghetti Carbonara pairs perfectly with a light green salad or some steamed vegetables like broccoli or asparagus.
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