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pasta carbonara

(1 rating)
DomesticGoddess avatar
Recipe by
Cindi Marie Bauer
@DomesticGoddess
Marshfield, WI

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 rating)
yield 4 serving(s)
method Stove Top

Ingredients For pasta carbonara

  • 2-1/2 cups
    uncooked mostaccioli pasta
  • 8
    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

How To Make pasta carbonara

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