Pasta carbonara recipe
At a glance
| Serves | 4 |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
| Meal type | Main Dish |
| Allergy list | Egg, Milk, Wheat |
| Misc | Serve Hot |
| Region | Italian |
| Description | A spicy yet creamy pasta dish |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 2 ½ cups mostaccioli (uncooked)
- 8 medium slices bacon (diced)
- 1/3 jar mushrooms (whole, drained)
- ¾ half and half cream
- 1/3 cup butter (cubed)
- 1 teaspoon parsley (dried)
- 1 teaspoon garlic (minced)
- 7 hot pepper sauce
- 1/3 cup parmesan cheese (grated)
- ¼ green onion (sliced)
Optional
- ½ teaspoon salt
Directions
Step 1
Cook mostaccioli according to package directions, normally around 8 minutes.
Step 2
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.
Step 3
Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions.
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