Fettuccine Carbonara with Mushroom & Peas

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We are bang in the middle of winters now, and dinners call for some comfort food, especially when most weeknights these days are spent watching Masterchef Australia! Looking at all of that yummy food makes me drool and then eating a hearty nutritious soup just feels like a bit of a dampener. Nothing spells out comfort food more, than a bowl of creamy delicious pasta with some bacon in it! I love a good spaghetti carbonara, and while the recipe here is not an authentic Italian one, it still retains the soul of the original.

An authentic carbonara recipe uses just egg yolks and ‘parmigiano reggiano’ cheese whisked together lightly to form a creamy emulsion. This is then folded through hot pasta with crisped bacon, and the heat from the just cooked pasta, cooks the sauce and coats it. There is no cream added to authentic Italian recipes, but most restaurants and popular recipes have cream added to them. You can really choose to do what you like, in terms of adding the cream or not, as food is such a personal experience for each one of us. In this recipe, however I added cream, mushrooms, peas, spring onions, and bacon of course. I like some colour in my food, particularly, when its dark and grey outside. It sort of cheers me up. That and a glass of robust Chianti to go along with delicious pasta.

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The recipe itself is pretty simple and takes 30mins from start to finish, and is a quick weeknight meal. Most of the items are pantry staples for me from frozen peas, dried pasta, eggs and parmesan cheese. The rest are depending on whatever I have left in the fridge, which makes bacon the only thing I need to buy for the day. Feel free to add your own twist to the recipe with on hand items from the fridge. This is comfort food and hence, by rule is no fuss and easy!

Fettuccine Carbonara with Mushroom & Peas

  • Servings: 2
  • Time: 30mins
  • Difficulty: “moderate”
  • Print


  • 250gm dried Fettuccine pasta (I used wholewheat pasta)
  • 2 bacon rashers diced into fine cubes excess fat trimmed
  • 1 cup brown mushrooms thickly sliced
  • 4 green shallots or spring onions ends trimmed and thinly sliced lengthways (keep some of green stems and chop them finely)
  • 1 cup frozen peas
  • 1 garlic clove finely minced
  • 1/3 cup thickened cream
  • 2 egg yolks
  • 1/2 cup finely grated parmesan cheese
  • 1tbsp Olive oil
  • 1bunch of chives finely chopped
  • Salt and Freshly Ground Black Pepper to taste


  1. Bring a pot of salted water to boil and cook the pasta as per the packet instructions or until al dente’. Add frozen peas to the boiling water approximately 5-7minutes before the pasta gets cooked. Drain and reserve 1 cup pasta water.
  2. Meanwhile in a skillet heat olive oil over medium to high heat. Add bacon and cook it for 5 minutes until it starts to turn slightly brown. Add the mushrooms and stir it together with the bacon until it turns golden brown. Add the shallots and garlic and cook stirring for 1 min until soft. Reduce the heat to low.Add some reserved pasta water to form the base sauce and let it simmer.
  3. Combine egg yolks, parmesan, and cream in a small bowl and whisk it together to combine.
  4. Add the cooked pasta and peas to the mushroom and bacon mix and turn off the heat. Immediately, fold the egg and parmesan mixture through the hot pasta. Mix it well taking care to not let it stay on the heat for long as it may curdle and overcook the egg.
  5. Sprinkle with chives and chopped green stems of shallots. Season well with salt and cracked black pepper and mix it through.
  6. Divide into bowls and serve immediately!

Boun appetito!


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