Creamy Bacon Spaghetti Carbonara

This post may contain affiliate links. Read our disclosure policy.

I have never really been a big fan of spaghetti carbonara. However, I completely love this creamy bacon spaghetti carbonara recipe! The addition of some cream with the egg makes it so much better. Plus, it incorporates mushrooms which are one of my favorite veggies!

Carbonara is a pasta dish usually made with eggs, Parmesan cheese, bacon, and black pepper. A mixture of raw eggs, grated Parmesan cheese and ground black pepper is combined with the hot pasta either in the pasta, but away from direct heat, to avoid curdling the egg. Then you usually mix in the cooked bacon. However, this creamy bacon spaghetti carbonara has some additional ingredients from the traditional recipe.

Creamy Bacon Spaghetti Carbonara | realmomkitchen.com

With this recipe you mix the eggs, cheese, and pepper along with some cream, parsley, garlic salt and minced garlic. That cream with the addition of the raw eggs makes a wonderful creamy coating for the pasta. The garlic salt and minced garlic add a nice garlic flavor to the sauce too.

Then you have that cooked bacon, but once you have that bacon cooked you are going to use that bacon fat to add in even more flavor. You use that bacon fat to cook some onion and mushrooms in. Then mix that cooked mushroom/onion mixture along with the cooked bacon. Mama Mia! It’s such a winning combination!

Creamy Bacon Spaghetti Carbonara | realmomkitchen.com

Here is what you need to make this
Cream Bacon Spaghetti Carbonara

  • EGGS

Creamy Bacon Spaghetti Carbonara

Real Mom Kitchen

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pork
Cuisine Italian
Servings 4 servings
Calories 618 kcal


  • 8 oz uncooked spaghetti noodles
  • 7 slices bacon
  • ½ large yellow onion chopped
  • 1 cup chopped white mushrooms
  • 2 eggs
  • ¾ cup heavy cream
  • ½ cup shredded parmesan
  • ½ tsp dried parsley flakes
  • ¼ tsp garlic salt
  • ¼ tsp red pepper flakes optional
  • ¼ tsp ground black pepper
  • 1 Tbsp minced garlic


  • Cook pasta according to package directions. You will want to keep 1/4 cup of the hot cooking liquid when it finishes cooking.
  • In the meantime, cook the bacon. I cook mine in the oven. However, cook however you like to cook it. Then save that bacon grease. Drain and crumble the bacon and set aside.
  • Add that bacon grease to a skillet and add in the onion and mushrooms. Cook until the onion and mushrooms are tender. Set aside.
  • In a bowl, whisk the eggs with the cream and then mix in the Parmesan cheese, parsley, garlic salt, ground pepper, and minced garlic together. Also add in the red pepper flakes if desired.
  • When that pasta is done, set aside the 1/4 cup of  liquid and drain the pasta. Add the pasta back to the pot but take the pot off the heat.
  • Add in 2 Tbsp of the hot liquid to the egg mixture while cooking. This will temper the egg mixture. Slow mix in the egg mixture now with the cooked pasta. Once it’s all added in keep stirring until the cheese is melted. At this point the burner has cooled down and you can set the pot back on the cooling burner to help melted the cheese if needed.
  • Now mix in the bacon, and mushroom onion mixture and serve. You can top with additional parsley or shredded Parmesan cheese for presentation if desired. Serves 4.


If you happen to have leftovers, just add a little bit of milk to the pasta before warming in the microwave and the stir after heating.


Serving: 1 serving | Calories: 618kcal | Carbohydrates: 48g | Protein: 22g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 651mg | Potassium: 396mg | Fiber: 2g | Sugar: 4g | Vitamin A: 925IU | Vitamin C: 2mg | Calcium: 212mg | Iron: 2mg
Keyword carbonara, pasta
Tried this recipe?Let us know how it was!

This recipe is adapted from The Best Blog Recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *