Fettuccine Carbonara with Mushrooms and Roasted Red Peppers

Ready for a dinner that tastes rich, luxurious, and hearty but only takes 30 minutes to make? Fettuccine carbonara with mushrooms and roasted red peppers at your service!

Fettuccine Carbonara with Mushrooms and Roasted Red Peppers * Once in a Blue Spoon

I tried carbonara for the first time a few years ago and I couldn’t believe such a simple yet delicious meal had been missing from my life for so long. I pretty much always have the base ingredients at home (pasta, eggs, bacon, and parmesan) and you can mix it up with any pasta shape and keep it simple with just pasta or add any combo of veggies you want. This fettuccine carbonara with mushrooms and roasted red peppers is my favorite version.

Fettuccine Carbonara with Mushrooms and Roasted Red Peppers * Once in a Blue Spoon

I was surprised by how rich and creamy the sauce for this fettuccine carbonara with muchrooms and roasted red peppers is with just eggs, pasta water, and parmesan, we are talking serious decadence here! Because it is so rich this recipe is probably appropriately suited for 3 but I normally only get 2 servings out of it… sorry not sorry (whoever decided 2oz of pasta is a serving had to be joking, right?).

Fettuccine Carbonara with Mushrooms and Roasted Red Peppers * Once in a Blue Spoon

Do yourself a favor and celebrate the weekend with this fettuccine carbonara with mushrooms and roasted red peppers!

Fettuccine Carbonara with Mushrooms and Roasted Red Peppers * Once in a Blue Spoon

Fettuccine Carbonara with Mushrooms and Roasted Red Peppers * Once in a Blue Spoon
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Fettuccine Carbonara with Mushrooms and Roasted Red Peppers

A rich and filling carbonara with hearty mushrooms and bright roasted red peppers.

Course Main Course
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Taylor * Once in a Blue Spoon

Ingredients

  • 3 slices bacon
  • 6 oz baby portobello mushrooms - sliced
  • 6 oz fettuccine
  • 1/4 cup reserved pasta water
  • 1 roasted red pepper
  • 1 egg
  • 2 egg yolks
  • 1/2 cup shredded parmesan + more for topping
  • salt and pepper

Instructions

  1. Put a pot of water on to boil for the pasta, once boiling cook the fettuccine according to package directions, once done reserve some pasta water and drain the pasta

  2. While the water comes to a boil cook the bacon in a large skillet until crispy, remove to a paper-towel lined plate and let cool until cool enough to crumble

  3. Add the mushrooms to the skillet with the bacon fat and cook until browned

  4. While the mushrooms cook, dice the roasted red pepper, and whisk the eggs and parmesan cheese together

  5. Add the roasted red peppers, bacon, and fettuccine to the skillet and toss to coat, season with salt and pepper, turn off the heat

  6. To the egg mixture, add a splash of the reserved cooking water, whisking during addition

  7. Toss the pasta while pouring the egg mixture over top, keep tossing quickly to prevent the eggs from scrambling, mix for a few minutes until the sauce starts to thicken

  8. Serve immediately, topping with additional parmesan and salt and pepper to taste

Recipe Notes

  • If the pasta sauce gets too thick add a small amout of the extra reserved pasta water as needed
  • Carbonara is best served fresh, while I have eaten leftovers they are definitely not as good, so you want to serve this immediately

Fettuccine Carbonara with Mushrooms and Roasted Red Peppers * Once in a Blue Spoon

The perfect date night dinner 🙂


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