Bacon Carbonara

Bacon Carbonara

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



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


  • 350g 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 onion, courgette, mushrooms and bacon. 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 reserved pasta water. Toss gently for about 30 seconds, until combined. Season to taste with salt and pepper. 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 2315 kj
553 kcal
Protein 26.5g
Carbohydrate 67.3g
Fat 18.6g