Mushroom Carbonara Pasta
Prep time
Cook time
Total time
A creamy and comforting pasta dish, perfect for days when you're having a little trouble finding inspiration... or just need a quick and satisfying weeknight dinner.
Serves: 4
  • 1 cup diced pancetta
  • 1 tbsp olive oil
  • 1 lb crimini mushrooms, quartered
  • ¼ cup finely minced shallot
  • 500g (1 lb) penne or rigatoni pasta
  • 2 cloves garlic, minced
  • 3 eggs
  • 1 cup whipping cream
  • ½ cup grated Parmesan cheese (plus more for garnish)
  • Salt and fresh cracked black pepper
  • Chopped fresh parsley
  1. In a large skillet set over medium-high heat, saute the pancetta in olive oil for 5 minutes or until crisp. Use a slotted spoon to transfer to a paper towel to drain, leaving drippings in the skillet. Add mushrooms, shallots and garlic to the skillet. Saute for 7-10 minutes or until mushrooms are lightly browned and shallots are soft. Return pancetta to the skillet and set aside.
  2. Meanwhile, in a large pot of boiling salted water, cook the pasta as per package directions.
  3. While the pasta cooks, whisk together eggs, whipping cream, grated Parmesan and a very generous amount of fresh cracked black pepper in a large mixing bowl until well blended.
  4. As soon as the pasta is al dente, drain off, reserving ½ cup of the cooking water.
  5. Immediately add the hot pasta to the egg and cream mixture, and toss briskly so that the heat from the pasta begins to thicken up the sauce (if the sauce becomes too thick or clumpy, add a little bit of the reserved pasta water to loosen it up).
  6. Add the cooked pancetta and mushrooms, and toss until evenly combined. Taste and adjust seasoning if necessary. Serve right away, garnished with fresh parsley and more grated Parmesan.
Recipe by Crumb: A Food Blog at