Mushroom and Onion Carbonara is a cozy, flavorful twist on my version of the classic Italian pasta dish. It’s made with crispy bacon, caramelized onions, and mushrooms tossed with spaghetti in a creamy, cheesy sauce, no cream needed! This comforting weeknight dinner may not be authentic carbonara, but it comes together with simple ingredients and delivers a big flavor in every bite. My Chicken Carbonara is another one to try! It’s got the same rich, cheesy sauce but with tender chicken to make it extra satisfying.
What is Authentic Carbonara and What Makes This Version Unique?
Authentic carbonara is a classic Italian pasta dish made with eggs, cheese, pancetta or guanciale, and black pepper. The eggs create a creamy sauce that coats the pasta without using cream. This unique carbonara recipe swaps guanciale for thick-cut bacon, adding a richer flavor. Plus, I boost the flavor with caramelized onions and baby bella mushrooms, creating a delicious twist on the classic that’s perfect for a comforting meal!
Ingredients & Substitutions
- Pasta: Spaghetti works perfectly for this carbonara-style dish because its long strands hold the creamy sauce well. It cooks quickly and pairs easily with the bacon, mushrooms, and onions. But feel free to use any pasta you have on hand. Just be sure to keep the pasta in its cooking water until ready to add to the skillet.
- Eggs: The eggs in carbonara help create a creamy sauce that coats the pasta. When mixed with Parmesan, they thicken up and add richness—no cream needed. Plus, the eggs help bring everything together, giving the dish a smooth, velvety texture.
- Parmesan Cheese: Freshly grated Parmesan, like Parmigiano-Reggiano, adds a richer flavor and melts smoothly into the sauce. I always keep extra on hand for serving! Avoid pre-grated Parmesan, as it doesn’t melt as well or taste as fresh.
- Bacon: I love using thick-cut bacon because it really stands out in the sauce and pasta! But regular bacon works just as well, or you can swap in turkey bacon for a lighter option. Pancetta is another tasty choice!
- Onions: I caramelize the onions for the most flavor. They get all sweet and golden brown, adding a rich depth to the dish. It takes a little time, but it’s totally worth it for that extra taste!
- Mushrooms: Baby bella mushrooms add a nice, earthy flavor to the dish, but you can easily swap them for cremini, button mushrooms, or even shiitake if you prefer. Each brings its own unique twist to the flavor!
Why Freshly Grated Parmesan Is Key For Creamy Carbonara Sauce
Even though the Parmesan is mixed with eggs before adding it to the pasta, freshly grated Parmesan still makes a big difference! It melts more smoothly, helping create a creamy, silky sauce. Pre-shredded Parmesan can make the sauce grainy and less smooth, so fresh is always best for the best texture and flavor.
The Number One Rule for Making Perfect Carbonara
The most important rule for making carbonara is to combine the hot pasta with the egg and cheese mixture off the heat. Doing this prevents the eggs from scrambling and ensures the sauce stays creamy and smooth. This simple step is key to getting that perfect carbonara texture every time!
Best Side Dishes To Serve With Mushroom and Onion Carbonara
- Garlic Breadsticks
- Focaccia Breadsticks–why not keep with the Italian theme? (Plus, they are my favorite!)
- Roasted Potatoes
- Roasted Brussels Sprouts
- Garlic and Parmesan Roasted Asparagus
- Copycat Texas Roadhouse Rolls
Can Mushroom and Onion Carbonara Be Made Ahead Of Time?
For the best results, I recommend cooking the pasta fresh when you’re ready to assemble the dish, as the pasta water is key to achieving that creamy sauce. However, you can prepare the bacon, caramelized onions, and sautéed mushrooms ahead of time. Simply store them in an airtight container in the refrigerator. Then, reheat in a skillet before mixing with the pasta and egg mixture. Just remember, the key to a smooth, creamy sauce is to combine the hot pasta with the egg and cheese mixture right before serving to avoid scrambling the eggs.
How To Store and Reheat Mushroom and Onion Carbonara
To store Mushroom and Onion Carbonara, let it cool and keep it in an airtight container in the refrigerator for up to 2-3 days. When reheating, warm it on the stovetop over low heat, adding a splash of water or olive oil to keep the sauce creamy. You can also microwave it in short intervals, stirring in between, and adding a little pasta water to help with the texture. But, don’t microwave it too quickly; the eggs can become rubbery. I do not recommend freezing carbonara.
Mushroom and Onion Carbonara
Ingredients
- 4 large eggs, room temperature, lightly beaten
- 2 cups (200 g) parmesan cheese, grated, plus more for garnish
- 6 slices thick-cut bacon, diced
- 1 tablespoon extra virgin olive oil
- 2 medium yellow onions, diced
- ½ teaspoon kosher salt
- 4 ounces Baby bella mushrooms, thinly sliced
- 12 ounces spaghetti, uncooked
- fresh parsley, chopped for garnish (optional)
- salt and pepper, to taste
Instructions
- In a medium bowl, mix the beaten eggs and parmesan cheese. Set aside.
- In a large skillet over medium heat, cook bacon until crisp. Transfer bacon to a plate lined with paper towels, reserving 2-3 tablespoons of bacon grease in the pan.
- To the same skillet, add olive oil and sliced onions. Sprinkle with salt. Cook over medium-low heat for 8–10 minutes, stirring occasionally, until soft and golden brown.
- Add mushrooms to the onions and cook for 8-10 more minutes, stirring occasionally, until browned and tender. (Note: Onions should be caramelized; keep cooking if you need to.)
- Return bacon to the skillet. Stir to combine, and then remove the skillet from heat.
- While the onions and mushrooms are cooking, bring a large pot of salted water to a boil. Add spaghetti and cook al dente (about 8-10 minutes). Turn off the heat. Do not drain the pasta water; you will use it again.
- Using tongs, add the cooked spaghetti directly from the pasta water to the skillet with the bacon.
- Pour the egg and parmesan mixture into the skillet, constantly tossing with the tongs. The heat from the pasta will cook the eggs, creating a creamy sauce. (Work quickly to prevent scrambling the eggs.) If the sauce is thick, gradually add a bit of the pasta water, tossing with tongs, until the desired consistency is reached.
- Garnish with parsley and additional parmesan cheese. Salt and pepper to taste. Serve immediately.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I kept going back for more of this carbonara. After a few tweaks, we nailed the recipe! It is really good!
Elizabeth
I love the onion flavor from the caramelized onions in this carbonara. We added more bacon, which was also a good choice! I loved it!
Stephanie
I don't usually like mushrooms, but this pasta is really good! The bacon made it my favorite part.
Annabelle
This is easy enough for a weeknight, but it feels fancy. I really liked it!
Bella
I love this pasta dish! The caramelized onions added so much flavor!
