Bacon & Mushroom Carbonara

Bacon & Mushroom Carbonara

Ready in 40 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, January 13, 2019.



  • 1 brown onion
  • 1 pack mushrooms
  • 1 pack shortcut bacon
  • 1 pack GFspaghetti pasta
  • 1 egg ^
  • 125g sour cream
  • ½ cup milk ^
  • 1 clove minced garlic
  • ½ cup grated colby cheese *

Spinach Pear and Walnut Salad

  • 1 pear
  • 1 courgette
  • 1 pack baby spinach

To Serve

  • ½ cup shaved colby cheese *


  1. Prep veggies and bacon Bring a pot of salted water to the boil. Finely dice onion; thinly slice mushrooms; dice bacon 1cm.
  2. Prep salad Thinly slice pear and courgette. Add to a bowl, along with spinach. Just before serving, drizzle with a little vinegar and oil and season.
  3. Cook pasta Cook spaghetti pasta in pot of boiling water for 8-10 minutes, until just tender. Reserve ½ cup pasta water, then drain. Return pasta to pot with a small drizzle of oil to prevent sticking, then set aside. In a bowl, whisk together egg, sour cream, milk and a pinch of salt.
  4. Cook bacon Heat a small drizzle of oil in a fry-pan on high heat. Cook bacon for about 5 minutes, stirring often, until starting to caramelise. Add onion, mushrooms and garlic. Cook a further 3-4 minutes, until mushrooms are just tender. Reduce heat to low.
  5. Finish carbonara Add sour cream mixture to pan with bacon, along with grated cheese and reserved pasta water. Stir over low heat to combine, for about 30 seconds. Season.
  6. Serve pasta topped with carbonara sauce, shaved cheese and salad on the side.

Nutritional Information

Energy 2558 kj
611 kcal
Protein 23.1g
Carbohydrate 62.5g
Fat 28.5g