Bacon Carbonara

Bacon Carbonara

Ready in 30 minutes Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, April 19, 2020.



  • 250g bacon, roughly chopped
  • 1/2 red onion, thinly sliced
  • 250g mushrooms, thinly sliced
  • 1 courgette, grated
  • 250g frozen peas
  • 1 pack carbonara spices
  • 1 egg
  • 1/2 cup sour cream
  • 25g grated Parmesan cheese


  • 375g pasta

To Serve

  • 25g grated Parmesan cheese


  1. Bring a large pot of hot salted tap water to the boil on high heat with the lid on. Prep carbonara. Prep bacon, onion, mushrooms and courgette and set aside separately.
  2. Cook pasta. Add pasta to pot of boiling water and cook for 8-10 minutes, until just tender. Reserve 3/4 cup pasta water, then drain. Return pasta to pot with a drizzle of oil to prevent sticking.
  3. Cook bacon & veggies. Heat a drizzle of oil in a large fry-pan on high heat. Add bacon and cook for 4-5 minutes, until starting to brown. Add onion and mushrooms and cook a further 3-4 minutes, until mushrooms soften. Add peas, courgette and carbonara spices and cook, stirring for a further 2-4 minutes, or until peas are hot.
  4. Prep sauce. In a small bowl, whisk together egg, sour cream and first measure of Parmesan cheese.
  5. Finish carbonara. Reduce pan to lowest heat and allow to cool for 1-2 minutes. Add sour cream/ egg mix and 1/4-1/2 cup of the reserved pasta water. Toss gently for about 30 seconds, until combined. Season to taste. Pour sauce over drained pasta in pot and stir to combine. If sauce is too thick, add remaining 1/4 cup of reserved pasta water.
  6. Serve carbonara topped with remaining Parmesan cheese.

Nutritional Information

Energy 2638 kj
630 kcal
Protein 36.5g
Carbohydrate 66.0g
Fat 22.9g