I love this bacon, tomato and mushroom carbonara recipe! It’s Italian comfort food and it’s delicious! The combination of bacon, tomato and mushroom really works well together. The added basil is the secret weapon on bringing all these flavors together!
My brother was in town when I made this and he mentioned that he was sure this dish was hard to make, I reassured him it’s actually easy to make and comes together relatively quickly.
What you need to make bacon, tomato and mushroom carbonara:
serves 4-6 people
- 12 ounces (or one standard sized box) pasta – I use rigatoni but any will work
- 2 tablespoons olive oil
- 4 cloves garlic – crushed
- 1/2 pound bacon – cooked
- 1 tablespoon bacon grease
- 1 1/2 cups mushrooms – sliced
- 1-1/2 cups tomatoes – chopped (I use cherry tomatoes cut in half)
- 1/2 cup Parmesan cheese – plus more for on top
- 3 tablespoons dried basil
- 1/4 teaspoon salt
- 2 eggs
- 2 tablespoons reserved pasta cooking water
Instructions
- Cook pasta according to package directions, save 2 tablespoons of cooking water.
- Drain and set pasta aside, do not rinse pasta.
- In a small bowl, add eggs and whisk together.
- Take 2 tablespoons of hot water that your pasta was cooking in and slowly whisk it into your egg mixture.
- Set egg mixture aside.
- In a large pan, add olive oil and crushed garlic, mushrooms and bacon and bacon grease and saute over medium heat for 2 minutes.
- Next, add tomatoes, basil and stir for another 2 minutes.
- Add your pasta to the pan and mix in the mushrooms, bacon, tomatoes and garlic.
- Sprinkle with salt and Parmesan cheese and mix into the noodles.
- Shut heat off and remove from hot burner.
- Add the egg mixture and quickly stir the noodles so they get coated in the egg mixture.
- Top with more Parmesan cheese and serve.
Here are a few other Italian dishes you might like:
- Chicken Parmigiana Pasta Bake RECIPE HERE
- Chicken Pesto Pasta Bake RECIPE HERE
- Sun-dried Tomato and Chicken Pasta RECIPE HERE
- Chicken, Roasted Red Pepper and Artichoke Pasta RECIPE HERE
Bacon, Tomato and Mushroom Carbonara
Delicious Italian comfort food!
Servings 6 people
Ingredients
- 12 ounces (or one standard sized bopasta – I use rigatoni but any will work
- 2 tablespoons olive oil
- 4 cloves garlic – crushed
- 1/2 pound bacon – cooked
- 1 tablespoon bacon grease
- 1 1/2 cups mushrooms – sliced
- 1-1/2 cups tomatoes – chopped I use cherry tomatoes cut in half
- 1/2 cup Parmesan cheese – plus more for on top
- 3 tablespoons dried basil
- 1/4 teaspoon salt
- 2 eggs
- 2 tablespoons reserved pasta cooking water
Instructions
- Cook pasta according to package directions, save 2 tablespoons of cooking water.
- Drain and set pasta aside, do not rinse pasta.
- In a small bowl, add eggs and whisk together.
- Take 2 tablespoons of hot water that your pasta was cooking in and slowly whisk it into your egg mixture.
- Set egg mixture aside.
- In a large pan, add olive oil and crushed garlic, mushrooms and bacon and bacon grease and saute over medium heat for 2 minutes.
- Next, add tomatoes, basil and stir for another 2 minutes.
- Add your pasta to the pan and mix in the mushrooms, bacon, tomatoes and garlic.
- Sprinkle with salt and Parmesan cheese and mix into the noodles.
- Shut heat off and remove from hot burner.
- Add the egg mixture and quickly stir the noodles so they get coated in the egg mixture.
- Top with more Parmesan cheese and serve.