I absolutely love this creamy and cheesy mushroom carbonara. I serve it with a side salad and rolls to make a complete meal. —Cindi Bauer, Marshfield, Wisconsin
TMB STUDIO
Mushroom Pasta Carbonara
TMB STUDIO
Mushroom Pasta Carbonara
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 2-1/2 cups uncooked mostaccioli
- 8 bacon strips, diced
- 1 jar (4-1/2 ounces) whole mushrooms, drained
- 3/4 cup half-and-half cream
- 1/3 cup butter, cubed
- 1 teaspoon dried parsley flakes
- 1 teaspoon minced garlic
- 6 to 8 drops hot pepper sauce
- 1/4 teaspoon salt
- 1/3 cup grated Parmesan cheese
- 1/4 cup sliced green onions
Directions
- Cook mostaccioli according to package directions.
- Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.
- Add the cream, butter, parsley, garlic, pepper sauce and salt to skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions.
Nutrition Facts
1-1/4 cups: 511 calories, 33g fat (18g saturated fat), 78mg cholesterol, 525mg sodium, 43g carbohydrate (4g sugars, 2g fiber), 11g protein.