Ground Beef and Mushroom Carbonara

ground beef and mushroom carbonara Entree Italian
Ground Beef and Mushroom Carbonara
  • Prep 30 min
  • Total 30 min
  • Servings 6

A takeoff on the traditional, this dish is rich and comforting. ...MORE+ LESS-

January 31, 2010


oz uncooked spaghetti
slices bacon
lb lean (at least 80%) ground beef
package (8 oz) sliced fresh mushrooms (3 cups)
small onion, chopped (1/4 cup)
cloves garlic, finely chopped
teaspoon salt
teaspoon pepper
cup whipping cream
pasteurized eggs, beaten
cup grated Parmesan cheese
tablespoons chopped fresh parsley


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  • 1
    In 4-quart Dutch oven, cook and drain spaghetti as directed on package. Rinse spaghetti and return to Dutch oven; cover to keep warm.
  • 2
    Meanwhile, in 10-inch skillet, cook bacon over medium-high heat 8 to 9 minutes, turning occasionally, until crisp. Remove bacon from skillet, leaving drippings in skillet. Drain bacon on paper towel. Crumble bacon.
  • 3
    In same skillet, cook beef, mushrooms, onion, garlic, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
  • 4
    Pour whipping cream over cooked spaghetti in Dutch oven. Cook over medium-high heat 1 to 2 minutes, stirring constantly, until hot.
  • 5
    Add beef mixture, bacon and eggs to spaghetti mixture. Reduce heat to medium. Cook 2 to 3 minutes, tossing mixture constantly, until spaghetti is well coated. Stir in cheese. Garnish with parsley.

Expert Tips

  • If you're not a fan of mushrooms, simply leave them out.
  • Using pasteurized eggs, which have been heat-treated, eliminates the risk of salmonella that can be contracted from raw eggs. Pasteurized eggs can be found in the dairy case at large supermarkets.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Rate and Comment

PMMitchell More than 1 year ago
The recipe is for 12 oz. of pasta which equals 350 grams. And it's delicious AS WRITTEN!
spacekadet More than 1 year ago
I also did not have whipping cream so I used garlic parmesan cheese out of a jar but do not leave out the bacon or mushrooms, they are what makes this so good! Loved it! Eating leftovers for breakfast now.
GAGIRL12 More than 1 year ago
Really good recipe. I only wish the calories and fat weren't so high! My husband and 14 year old son really enjoyed it.
Inspherewest More than 1 year ago
Excellent recipe! I didnt have whipping cream in the house so Instead of using whipping cream and eggs I simply added a jar of pasta sauce. I also added a full one pound of browned ground venison in place of the ground beef. Family loved it.
NancyPro More than 1 year ago

You turned it into a completely difference recipe adding a jar of sauce. The whole point of the recipe was to be sauce-less.

CarrieDo More than 1 year ago
Excellent Recipe - my only recommendation is to be sure to only use 1/2 the box of pasta. I cooked up and tossed in a full 900g box of spaghetti and it wicked up the sauce quickly - making it a little sticky & dry as it cooled. We like a little pasta with our sauce. This has been added to our favourites though! Of, and we skipped the bacon altogether - and it wasn't missed.
Artdabbler More than 1 year ago
With all the wonderful reviews for this dish I couldn't wait to make it. Not sure what happened. I followed the directions and didn't make substitutions. The only thing may have been a few more noodles. Unfortunately, my dish had no flavor that came through it was just blah. We were very puzzled. Guess we put some pasta sauce over the leftovers and call it day. 
Mannix More than 1 year ago
This recipe was a huge success!  Everyone really loved it. Like another poster wrote "it's delicious AS WRITTEN."
LindyLou1261 More than 1 year ago
I made this a week or so ago.  It was great almost as written.  By that I mean that I didn't have the whipping cream so I subbed in a small can of evaporated milk.  It was great.  I can only imagine how great it would be with the cream.  My hubby requested diced tomatoes in it next time, but I may just put them on top like a garnish instead of in the recipe.  It made more than the two of us could eat, even after hubby taking it for lunch the next day.  I just put the exrptra, enough for a meal, with a salad, for another day.  We had the frozen left overs tonight and it was as good as the first time, if not better!!!   I wouldn't advise freexing for more than a couple if months unless you use a Food Saver that's extracts the air.  The spaghetti might get freezer burn if in the freezer longer than couple of months.   Next time I will make a double batch and put away 3-4 meals for us in my Food Saver.  Then make spaghetti or even mini penne for a change the night I serve it. This one is definitely a keeper!!!
angelJ More than 1 year ago
Russells Gal More than 1 year ago
This was a nice replacement for spaghetti with tomato based sauce. Added a diced red bell pepper and skipped the cheese and onion. Family loved it.
Athenasvoice More than 1 year ago
Tasted wonderful! I used 1 lb. of 98% lean ground beef instead of the 1/2 lb. of 80% lean ground beef.
nattie42006 More than 1 year ago
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Winifred8 More than 1 year ago
Absolutely delicious!....a perfect warm winter meal. I modified it a bit though. I used a full 1 lb of beef and a 1/2 cup of onion or a bit more. I used whole wheat thin spaghetti and 6 pieces of bacon...and I used 12 oz. of cheese.....YUMMY! ps. ...and our kids LOVED it! Love Babe
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