Name: Mushroom Cream Carbonara Recipe (Made with Cream of Mushroom) –...
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: black pepper (to taste); 1 white onion (finely chopped); 1 garlic clove (finely chopped); 3 oz bacon lardons; ¼ cup white wine; 14 oz can cream of mushroom; 12 oz spaghetti; ¼ cup parmesan cheese (grated); ½ cup parsley (finely chopped); salt (to taste)

Rich and creamy carbonara made super simple with the use of canned cream of mushroom. Mushrooms aren’t traditional in classic carbonara but pair brilliantly with bacon and cheese in this quick version of the recipe. Cream of mushroom creates a rich silky sauce in an instant, the ideal dish for making in a hurry to satisfy at the end of a long day.

This recipe can easily be made vegetarian with the substitution of bacon for additional mushrooms. Complimentary ingredients to add to the mushroom cream carbonara include spinach, mushroom, asparagus or peas. Try out mushroom cream carbonara recipe today prepared in only 30 minutes.

Mushroom Cream Carbonara Recipe

Aluxurious mushroomcream carbonara recipe which pairs pasta with a decadent cream of mushroom sauce.

3.34 from 9 votes

Print Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine Italian

Servings

Calories 392 kcal

Ingredients

1 tbsp unsalted butter
1 white onion, finely chopped
1 garlic clove, finely chopped
3 oz bacon lardons
¼ cup white wine
14 oz can cream of mushroom
12 oz spaghetti
¼ cup parmesan cheese, grated
½ cup parsley, finely chopped
salt, to taste
black pepper, to taste

Instructions

Place a sauté pan on medium heat and add the unsalted butter. Then add the chopped onion, cook for 5 minutes to soften. Stir in the garlic and bacon lardons, cook for 3 minutes.
Pour in the white wine and increase the heat to burn off the alcohol. Next add the canned cream of mushroom to the sauté pan, bring the sauce to a simmer and allow the ingredients to come together for 10 minutes.
Fill a saucepan halfway with water and place on a high heat, once boiling add the pasta and salt. Cook according to packet instructions approximately 10 minutes then strain the pasta through a colander.
Into the sauté pan of mushroom cream carbonara sauce add the cooked pasta, parmesan and parsley, stir to combine well.
Serve the mushroom cream carbonara immediately with fresh black pepper.