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

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


  • 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


  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