Weeknight Comfort for Busy Professionals: Tagliatelle Carbonara with Crispy Mushrooms

This Tagliatelle Carbonara with Crispy Mushrooms is rich, creamy, and a little smoky from the bacon, with golden, crunchy mushrooms that add a meaty bite. The sauce is silky from eggs and Parmesan, and the tagliatelle holds it all so each forkful feels indulgent but simple.

Why You’ll Love This Recipe

• Ready in about 30 minutes.
• Made with common ingredients you likely already have.
• Great for meal-night wins or a low-key date night.
• Delivers big flavor with little effort.

Ingredients

For the Carbonara and Pasta

• 2 large eggs
• 2 large egg yolks
• 1 1/2 cups finely grated Parmesan cheese, divided, plus extra for serving
• 1/4 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 1 pound tagliatelle pasta
• 1/2 cup reserved pasta water*

For the Bacon & Mushrooms

• 8 slices thick-cut bacon, chopped
• 1/4 cup extra virgin olive oil
• 1 pound wild mushrooms, sliced*
• 1 teaspoon finely chopped fresh rosemary
• 1-2 tablespoons chopped fresh parsley
• Fresh basil leaves, for serving

Step-by-Step Instructions of Tagliatelle Carbonara with Crispy Mushrooms

1. Bring a large pot of salted water to a boil and cook the tagliatelle until just shy of al dente. Reserve 1/2 cup pasta water*, then drain the pasta and set aside.
2. Whisk the 2 large eggs, 2 large egg yolks, 1 cup of the finely grated Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon freshly cracked black pepper in a bowl until smooth. Set aside.
3. Heat a large skillet over medium heat. Add the chopped bacon and cook until crisp. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the bacon fat in the pan.
4. Add 1/4 cup extra virgin olive oil to the pan with the bacon fat. Increase the heat slightly and add the sliced wild mushrooms. Cook without moving them too much so they brown and crisp, about 6–8 minutes.
5. Stir in the finely chopped fresh rosemary and cook 30 seconds more. Return the crisp bacon to the pan with the mushrooms and remove from heat.
6. Add the drained tagliatelle to the skillet and toss to combine with the bacon and mushrooms.
7. Working quickly and off the heat, pour the egg and cheese mixture over the hot pasta, tossing constantly so the eggs thicken into a creamy sauce rather than scrambling. Add reserved pasta water* a few tablespoons at a time to loosen the sauce until silky.
8. Stir in 1/2 cup of the remaining finely grated Parmesan if you like a cheesier sauce, and fold in 1–2 tablespoons chopped fresh parsley.
9. Plate the pasta, finish with extra Parmesan, fresh basil leaves, and a crack of black pepper. Serve immediately.

Tips for Success

• Don’t pour the egg mixture onto pasta while the pan is on high heat; use residual heat to avoid scrambled eggs.
• Reserve pasta water before draining its starch helps make the sauce silky.
• Crisp the mushrooms well; they add texture and depth.
• Use good-quality Parmesan for the best flavor.

Substitutions & Variations of Tagliatelle Carbonara with Crispy Mushrooms

To Make It Vegan/Gluten-Free:

• Vegan: Swap tagliatelle for gluten-free pasta, replace eggs and Parmesan with a cashew cream (blend soaked cashews with a little water and nutritional yeast) and add a splash of lemon for brightness. Sauté mushrooms in olive oil or vegan bacon bits.
• Gluten-Free: Use a certified gluten-free tagliatelle or another long pasta shape.

Variations:

• Add a splash of lemon juice or lemon zest for brightness.
• Stir in peas or wilted spinach for extra greens.
• For a mushroom-forward side or a different shape, try a mushroom orzo dish like tasty orzo with mushrooms to keep the meal earthy and cozy.

Storage Instructions of Tagliatelle Carbonara with Crispy Mushrooms

Refrigerator:

• Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth to refresh the sauce.

Freezer:

• Not ideal to freeze once sauced (eggs and texture change). You can freeze cooked mushrooms and bacon separately for up to 1 month and combine with freshly cooked pasta later.

Make-Ahead:

• Cook and crisp the bacon and mushrooms a day ahead and keep in the fridge. Bring eggs and cheese to room temperature before assembling to help the sauce come together smoothly.

Frequently Asked Questions (FAQ) of Tagliatelle Carbonara with Crispy Mushrooms

Can I use pancetta or guanciale instead of bacon?

• Yes. Pancetta or guanciale are more traditional and give the dish a deeper, porky flavor. Cook them the same way as the bacon.

Is it safe to use raw eggs in carbonara?

• Yes, if you use fresh, properly refrigerated eggs and temper them with hot pasta off the direct heat. The heat of the pasta cooks the eggs gently into a sauce.

Can I make this without mushrooms?

• Absolutely. Leave them out or swap for sautéed peas, asparagus, or roasted squash for a different texture.

Final Thoughts

Tagliatelle Carbonara with Crispy Mushrooms is a warm, fast, and satisfying dish that feels like a treat even on busy nights. The creamy sauce, crisp bacon, and golden mushrooms make it worth a spot in your regular rotation. If you try this recipe, please leave a comment and a star rating so others know how it turned out I’d love to hear what twist you added.

Tagliatelle Carbonara with Crispy Mushrooms

Print Recipe

Pin Recipe

A rich, creamy Tagliatelle Carbonara with crispy mushrooms and bacon, ready in under 30 minutes.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 2 large eggs
• 2 large egg yolks
• 1 1/2 cups finely grated Parmesan cheese, divided
• 1/4 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 1 pound tagliatelle pasta
• 1/2 cup reserved pasta water
• 8 slices thick-cut bacon, chopped
• 1/4 cup extra virgin olive oil
• 1 pound wild mushrooms, sliced
• 1 teaspoon finely chopped fresh rosemary
• 1–2 tablespoons chopped fresh parsley
• Fresh basil leaves, for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a large pot of salted water to a boil and cook the tagliatelle until just shy of al dente. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
2. Whisk together the eggs, egg yolks, 1 cup Parmesan, salt, and pepper in a bowl until smooth. Set aside.
3. Heat a large skillet over medium heat. Add the chopped bacon and cook until crisp. Transfer bacon to a paper towel-lined plate, leaving fat in the pan.
4. Add olive oil to the pan with bacon fat. Increase heat slightly and add sliced mushrooms. Cook without moving too much to brown, about 6–8 minutes.
5. Stir in chopped rosemary and cook for 30 seconds more. Return bacon to the pan.
6. Add the drained tagliatelle to the skillet and toss to combine with bacon and mushrooms.
7. Off the heat, pour egg and cheese mixture over hot pasta, tossing constantly until the eggs thicken into a creamy sauce. Use reserved pasta water to loosen the sauce if needed.
8. Stir in the remaining Parmesan and fold in chopped parsley.
9. Plate the pasta and finish with extra Parmesan, fresh basil, and black pepper. Serve immediately.

Notes

Reserve pasta water before draining for a silky sauce. Use good-quality Parmesan for the best flavor.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Non-Vegetarian