Linguine alla Carbonara with Mushrooms

Linguine alla Carbonara with Mushrooms is a delicious twist on a classic pasta dish. Tender linguine is tossed with savory bacon, sautéed mushrooms, onions, eggs, and Parmigiano Reggiano, creating a rich and satisfying meal with wonderful layers of flavor.

A splash of white wine brings everything together beautifully, making this an easy yet elegant dinner you can have on the table in about 20 minutes.

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How to Make Linguine alla Carbonara with Mushrooms

Step 1: Cook the onions. Melt the butter in a large skillet over medium-high heat. Add the onion and cook until soft and translucent.

Step 2: Add the bacon and mushrooms. Add the bacon and sliced mushrooms to the skillet. Cook until the mushrooms are tender and most of their liquid has evaporated. This step is important so the mushrooms develop plenty of flavor rather than making the sauce watery.

Step 3: Deglaze with white wine. Pour in the white wine, reduce the heat, and cook for a couple of minutes, allowing the flavors to come together.

Step 4: Prepare the egg mixture. In a large serving bowl, whisk the eggs with freshly ground black pepper and a small amount of salt. Add the grated Parmigiano Reggiano and mix well.

Step 5: Cook the linguine. Bring a large pot of salted water to a boil and cook the linguine until al dente. Drain it well.

Step 6: Combine the pasta and eggs. Immediately add the hot linguine to the egg and cheese mixture. Toss quickly and thoroughly so the heat from the pasta gently cooks the eggs and coats every strand.

Step 7: Add the mushroom mixture. Pour the bacon, onion, mushroom, and white wine mixture over the pasta and toss until everything is well combined.

Step 8: Serve immediately. Enjoy your Linguine alla Carbonara with Mushrooms while hot, with additional Parmigiano Reggiano and freshly ground black pepper if desired.

What To Serve with Linguine Alla Carbonara and Mushrooms

Since Linguine alla Carbonara with Mushrooms is already rich and full of flavor, I like to keep the rest of the meal nice and simple. A crisp green salad with a light vinaigrette is always a great choice, or you can add roasted asparagus, green beans, or some sautéed spinach on the side.

If bacon is what you love most about this pasta, my 20-minute pasta with bacon and peas is another simple weeknight dinner with plenty of savory flavor.

A little crusty Italian bread is also perfect for soaking up any sauce left on the plate. And for dessert, something light like fresh berries, lemon sorbet, or a scoop of vanilla ice cream is all you need.

Storage and Reheating

Store: If you have leftovers, place the Linguine alla Carbonara with Mushrooms in an airtight container and refrigerate it within two hours of cooking. It will keep well in the refrigerator for up to three days.

Reheat: warm it gently on the stovetop with a small splash of water to loosen the sauce, or use the microwave. Keep in mind that carbonara is always at its creamiest when freshly made, so the texture may change slightly after refrigeration.

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