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
  • 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.

Printable Recipe Card

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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