pasta carbonara

Name: Pasta Carbonara
Yield: 4
Cuisine: Italian
Ingredients: 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

(1 RATING)

78 Pinches 4 Photos

Cindi Marie Bauer

Marshfield, WI

Updated on Feb 27, 2014

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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method Stove Top

yield 4 serving(s)

Ingredients

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

Step 1

Cook mostaccioli according to package directions.

Step 2

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
Step 3

Brown mushrooms in bacon drippings; then remove to paper towels. Drain drippings from the skillet.
Step 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.
Step 5

Drain mostaccioli; add to cream mixture.
Step 6

Stir in the bacon, mushrooms and cheese; heat through.
Step 7

Remove from the heat. Sprinkle with green onions.
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