If you’re searching for a pasta dinner that truly overdelivers on flavor yet comes together in a snap, this Mushroom and Onion Carbonara is absolutely what you need in your weeknight rotation. Silky, savory, and full of comforting goodness, this twist on classic carbonara introduces caramelized onions and earthy mushrooms for a modern, deeply satisfying update. Best of all? It’s ready in under 45 minutes, with all the indulgence and none of the fuss. This is the kind of meal that will leave everyone at the table swooning—and you’ll barely spend any time in the kitchen!
Why You’ll Love This Recipe
- Effortless and Quick: This is the definition of easy, with simple prep and fast cooking time. It feels gourmet, but you’ll be out of the kitchen and at the table in no time.
- Weeknight Perfection: Need dinner on the table, fast? Everything cooks at the same time—no waiting around, no complicated steps.
- Crave-Worthy Flavors: Creamy, peppery, and rich, with bacon for smoky depth, onions for caramelized sweetness, and mushrooms for hearty savor. It’s honestly swoon-worthy.
- No Cream Needed: The silky sauce is all about eggs and cheese—no heavy cream, just pure comfort food magic.
Ingredients You’ll Need
Gather up these kitchen heroes and you’re halfway to a stunning pasta dish.
- Eggs: The backbone of that luscious, creamy carbonara sauce. Room temperature is key so they blend smoothly.
- Parmesan Cheese: Salty, nutty, and essential for both flavor and thickening the sauce. Don’t be shy—use a little extra for garnish!
- Thick-Cut Bacon: Smoky, savory, and crisps up beautifully to add amazing richness and a hint of saltiness.
- Olive Oil: A touch for sautéing, ensures the onions caramelize perfectly.
- Yellow Onions: When slow-cooked, they go sweet and golden, adding a wonderful complexity you’ll love.
- Kosher Salt: For seasoning the onions and bringing all the flavors together.
- Baby Bella Mushrooms: Mild, meaty, and fantastic at soaking up both bacon drippings and onion flavor. Slice them thin for even cooking.
- Spaghetti: Long noodles are traditional and perfect for soaking up every bit of sauce. Go for classic or whole wheat—up to you!
- Fresh Parsley: Optional, but adds a pop of color and a touch of freshness at the end.
- Salt & Pepper: Absolutely essential to taste—don’t skip the final seasoning!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Don’t be afraid to make this recipe your own! Here are some ways to riff on the classic:
- Go Veggie: Leave out the bacon and add more mushrooms, or toss in baby spinach with the mushrooms for a green boost.
- Add Garlic: If you’re a garlic-lover, finely mince a clove and let it join the onions for extra punch.
- Change the Cheese: Swap in Pecorino Romano for a sharper, saltier kick, or use a blend.
- Try Another Pasta: Fettuccine, bucatini, or rigatoni would all work beautifully—just adjust the cooking time for the noodles.
- Herb it Up: A sprinkle of fresh thyme or chives can add an aromatic twist.
How to Make Mushroom and Onion Carbonara
Step 1: Mix Eggs and Cheese
In a mixing bowl, combine your lightly beaten eggs with the grated parmesan. Give it a good stir and set it aside. This will become the base for your luxuriously creamy sauce.
Step 2: Crisp the Bacon
Heat your skillet over medium and cook the bacon pieces until they’re perfectly crispy. Scoop them out to rest on paper towels, but keep 2–3 tablespoons of that glorious bacon grease in the pan—you’ll want all that flavor!
Step 3: Caramelize the Onions
To the pan, add a tablespoon of olive oil, then toss in the diced onions with a sprinkle of kosher salt. Let them cook low and slow for 8–10 minutes, stirring here and there, until they’re soft and golden (don’t rush this; that deep flavor is worth it).
Step 4: Sauté the Mushrooms
Add the sliced mushrooms to the caramelized onions. Cook for another 8–10 minutes, stirring occasionally, until everything is browned and the mushrooms are tender.
Step 5: Bring It All Together
Return the crispy bacon to the skillet and stir to combine. Remove the whole skillet from heat—this is key to keeping the eggs creamy and not scrambled in the next step!
Step 6: Cook the Pasta
While the veggies are doing their thing, boil your spaghetti in plenty of salted water. When it’s al dente, use tongs to transfer the noodles straight into the skillet. Don’t drain the pasta water—you’ll use it for the sauce if needed.
Step 7: Make That Dreamy Sauce
Immediately pour in the egg and parmesan mixture, quickly tossing everything together with tongs. The residual heat from the pasta will gently cook the eggs into a silky sauce. If the mix looks thick or sticky, stir in a few tablespoons of reserved pasta water until it’s glossy and creamy.
Step 8: Finish and Serve
Top with chopped parsley, more parmesan, and plenty of fresh black pepper. Taste for final seasoning, and take a moment to admire your handiwork before diving in.
Pro Tips for Making the Recipe
- Room Temperature Eggs: Don’t skip this; cold eggs won’t blend smoothly and can lead to clumps.
- Don’t Overcook the Eggs: Take the pan off the heat before adding the egg mixture. The goal is creamy sauce, not scrambled eggs!
- Save Your Pasta Water: The starchy water is the secret to a glossy, luscious sauce. Add a little at a time until the consistency is just right.
- Caramelize, Don’t Rush: Let the onions and mushrooms cook until deeply browned—that’s where all the complexity comes from.
- Toss, Don’t Stir: Tossing with tongs mixes everything evenly and prevents the sauce from catching or clumping.
How to Serve
This Mushroom and Onion Carbonara is an elegant main course on its own, but a little pairing magic never hurts:
- Garnishes: Add a sprinkle of fresh parsley, extra parmesan, or a drizzle of good olive oil just before serving.
- Side Dish: A crisp green salad with lemony vinaigrette or some roasted vegetables makes a lovely contrast to the rich pasta.
- Bread: A slice of warm, crusty bread is perfect for soaking up any leftover sauce.
- Wine Pairing: A chilled Pinot Grigio or light red (think Pinot Noir) pairs beautifully.
Make Ahead and Storage
Storing Leftovers
Allow any leftovers to cool before transferring to an airtight container. Refrigerate for up to 3 days.
Freezing
Carbonara is best enjoyed fresh, but leftovers can be frozen for up to 1 month. Keep in mind, the texture of the sauce may change a bit upon reheating.
Reheating
For best results, reheat gently in a skillet over low heat with a splash of water to revive the sauce. Stir constantly to prevent the eggs from overcooking.
FAQs
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Can I use turkey bacon or pancetta instead of regular bacon?
Absolutely. Pancetta brings an even more authentic Italian flair, while turkey bacon is a lighter option. Either one works beautifully—just watch the fat content and adjust any added oil as needed.
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Can I make this recipe vegetarian?
Definitely. Just leave out the bacon and add extra mushrooms or a handful of baby spinach. To amp up the savoriness, a pinch of smoked paprika can mimic that traditional smoky bacon note.
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Why don’t you use cream in this carbonara?
Traditional carbonara skips the cream, relying on eggs and cheese for that silky texture. Trust the method—it’s both lighter and richer in flavor, and you don’t need cream at all!
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Do I have to use spaghetti, or can I try another pasta shape?
Spaghetti is classic, but any long noodle will work well. Bucatini, linguine, or even tagliatelle are all delicious substitutes. Short shapes like rigatoni can be fun too—just adjust your cooking times.
Final Thoughts
Grab a skillet, whip up this Mushroom and Onion Carbonara, and watch it quickly become the no-fuss, deeply comforting dinner you’ll want to make again and again. With its hearty, rich flavors and simple, speedy prep, it’s a weeknight winner that feels like an absolute treat. Give it a try—happy twirling!
Print
Mushroom and Onion Carbonara Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Mushroom and Onion Carbonara is a rich and flavorful twist on the timeless Italian pasta classic. Savory bacon, caramelized onions, and earthy baby bella mushrooms come together in a creamy parmesan-egg sauce, coating perfectly cooked spaghetti for a truly comforting meal. This easy carbonara is quick to prepare, crowd-pleasing, and ideal for an elegant weeknight dinner or special occasion.
Ingredients
For the Carbonara Sauce
- 4 large eggs, room temperature, lightly beaten
- 2 cups (200 g) parmesan cheese, grated, plus more for garnish
For the Pasta and Toppings
- 12 ounces spaghetti, uncooked
- Fresh parsley, chopped for garnish (optional)
- Salt and pepper, to taste
For the Savory Base
- 6 slices thick-cut bacon, diced
- 1 tablespoon extra virgin olive oil
- 2 medium yellow onions, diced
- 4 ounces baby bella mushrooms, thinly sliced
- 1/2 teaspoon kosher salt
Instructions
- Prepare Egg and Cheese Mixture: In a medium bowl, whisk together the lightly beaten eggs and grated parmesan cheese until well combined and creamy. Set aside for later.
- Cook the Bacon: In a large skillet over medium heat, cook the diced bacon until crisp and golden. Once done, transfer the bacon to a plate lined with paper towels to drain, reserving 2-3 tablespoons of the bacon grease in the skillet for added flavor.
- Caramelize Onions: To the same skillet, add extra virgin olive oil and the diced onions. Sprinkle with kosher salt and cook over medium-low heat, stirring occasionally, for 8–10 minutes until the onions are soft and golden brown.
- Sauté Mushrooms: Add the thinly sliced mushrooms to the caramelized onions. Continue cooking, stirring occasionally, for another 8–10 minutes until the mushrooms are browned and tender. If needed, continue cooking until the onions are nicely caramelized.
- Combine Bacon, Onions, and Mushrooms: Return the bacon to the skillet with the onions and mushrooms. Stir to combine all the ingredients thoroughly, then remove the skillet from the heat to prevent overcooking.
- Cook the Spaghetti: While the onions and mushrooms are cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Turn off the heat but do not drain the pasta water, as it will be used to finish the sauce.
- Mix Pasta and Sauce: Using tongs, transfer the cooked spaghetti directly from the pot into the skillet with the bacon, mushrooms, and onions. Immediately pour the egg and parmesan mixture over the hot pasta and quickly toss everything together, ensuring the sauce coats the pasta evenly and the eggs cook gently without scrambling. If the sauce is too thick, add a bit of the reserved pasta water, tossing constantly, until the sauce is smooth and creamy.
- Serve and Garnish: Garnish your Mushroom and Onion Carbonara with fresh parsley and extra parmesan cheese. Season with salt and freshly ground black pepper to taste. Serve immediately for the best texture and flavor.
Notes
- Use room temperature eggs for a smoother, creamier sauce.
- Do not overcook the pasta; al dente texture yields the best result.
- Work quickly when tossing the egg mixture with the hot pasta to prevent scrambling.
- Adding pasta water helps achieve the perfect creamy consistency.
- For a vegetarian version, omit the bacon and add more mushrooms or use plant-based bacon.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 640
- Sugar: 4g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 210mg
