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.

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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

How to Make Pasta Carbonara


  • 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.

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About Pasta Carbonara

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

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