Pasta Carbonara

Cindi Bauer


This is my recipe that was published in Taste of Home's Simple & Delicous Magazine May/June 2009. Photo is courtesy of:
Taste of Home.

★★★★★ 1 vote
Stove Top


2-1/2 cups
uncooked mostaccioli pasta
bacon strips, diced
1-2 jars
(4.5 oz. each) whole mushrooms, drained
3/4 cup
half-and-half cream
1/3 cup
butter, cubed
1 tsp.
dried parsley flakes
1 tsp.
minced garlic
6 to 8
drops hot pepper sauce
1/2 tsp.
salt, optional
1/3 cup
grated parmesan cheese
1/4 cup
sliced green onions


1Cook mostaccioli according to package directions.
2Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
3Brown mushrooms in bacon drippings; then remove to paper towels. Drain drippings from the skillet.
4Add the cream, butter, parsley, garlic, pepper sauce, and salt if desired, to the skillet. Cook and stir over medium heat, until butter is melted.
5Drain mostaccioli; add to cream mixture.
6Stir in the bacon, mushrooms and cheese; heat through.
7Remove from the heat. Sprinkle with green onions.

About Pasta Carbonara

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy, For Kids