Mushroom Pasta Carbonara
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
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
Reviews
This was very good. I did not use the green onions. My husband really enjoyed it. Will be making this again!
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My family absolutely loves this. I actually use more than the 6-8 drop of hot sauce to give it a little more kick and I add diced chicken to it also. Thank you for sharing.
Make this all the time. Big family favorite!
Terrific recipe but it needs the addition of some fresh basil, rosemary or tarragon. I also use fat free 1/2 and 1/2 with some chicken broth. I liked someone's idea for using kielbasa. And, it is not carbonara without bacon. That flavor and texture is essential. : )
pretty good would make again but make a little more sauce it was a little dry
This was a huge hit at our house. My husband said he'd eat it every night. I used seasoned grated parmesan - basil & sun-dried tomato - instead of plain parmesan.
Great!
I left out the bacon, but still, I didn't think this was very tasty. I wasn't digging the intense onion-y flavor and besides that it was kinda plain. Don't think I'll make it again. (It was very easy to make though!)
My wife and I both loved this. The only thing we changed was to use fresh baby Bella mushrooms instead of jarred. Mmmmmmmm..........