Ground Beef and Mushroom Carbonara
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  • 12 oz uncooked spaghetti
  • 14 slices bacon
  • 11/2 lb lean (at least 80%) ground beef
  • 11 package (8 oz) sliced fresh mushrooms (3 cups)
  • 11 small onion, chopped (1/4 cup)
  • 14 cloves garlic, finely chopped
  • 11/2 teaspoon salt
  • 11/4 teaspoon pepper
  • 11 cup whipping cream
  • 13 pasteurized eggs, beaten
  • 11 cup grated Parmesan cheese
  • 12 tablespoons chopped fresh parsley1 In 4-quart Dutch oven, cook and drain spaghetti as directed on package. Rinse spaghetti and return to Dutch oven; cover to keep warm.
  • 12 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.
  • 13 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.
  • 14 Pour whipping cream over cooked spaghetti in Dutch oven. Cook over medium-high heat 1 to 2 minutes, stirring constantly, until hot.
  • 15 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.



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