Quick Bacon & Mushroom Carbonara


¾ box of dried linguine
3 slices bacon, chopped into 1-inch pieces
1 cup sliced mushrooms, rinsed and patted dry
2 eggs
1 cup coarsely grated Parmesan cheese
1 teaspoon, or more, freshly cracked black pepper


1. Bring a large pot of salted water to a boil and cook the linguine according to box directions.

2. While the linguine is cooking add the bacon to a large, wide skillet and cook for about 5 minutes, or until almost crispy and cooked through. Then, add the mushrooms and cook for another 5 minutes, or until they release their water and soften.

3. When the linguine is finished cooking set it aside and reserve 1 cup of the pasta water. Then, scoop the linguine into the skillet with the cooked bacon and mushrooms and swirl the pasta around so that it gets coated completely with the bacon and mushroom sauce.

4. In a small bowl whisk the eggs, Parmesan, and pepper until completely smooth. Then, remove the skillet with the pasta from the heat and toss in the egg mixture, swirling the pasta to make sure it is completely coated. Add the pasta water a little bit at a time to thin out the eggs, swirling with tongs as you do. You will probably only need to use about 1/3 to ½ cup of the pasta water to make the sauce thin enough to coat all of the pasta. Serve!

Naptime Notes

Naptime Recipe Serving ideas

This simple dinner is an Italian staple to which I’ve added a mushroom twist. Other vegetables that might work well are thinly sliced shallots, which will cook with the bacon. Or, you can try finely chopped dried baby spinach and swirling it into the hot pasta when it is added to the skillet with the bacon.

Naptime Stopwatch

15 minutes total

Naptime Reviews

This easy dish is always a hit and everyone loved the mushrooms this time!



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