Ground Beef and Mushroom Carbonara

Recipe by kymgerberich

Really easy and yummy dish! The recipe suggests using pasteurized eggs.

Top Review by Chef Deedlit

This was okay. It was tasty, and filling. I used udon, because we didn't have pasta. Didn't use mushrooms as DH doesn't like them. I can't explain it but it just tasted like something was missing. I did have a small problem with the eggs scrambling rather than becoming part of the dish. Will make again, but will definitely tweak.

Ingredients Nutrition


  1. Cook and drain spaghetti as directed on package. Rinse spaghetti and return to pot; cover to keep warm.
  2. Cook bacon over medium-high heat 8 to 9 minutes, turning occasionally, until crisp. Remove bacon from skillet, leavfing drippings in skillet. Drain bacon on paper towel. Crumble bacon.
  3. In same skillet, cook beef, mushrooms, onion, garlilc, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain, if necessary.
  4. Pour whipping cream over cooked spaghetti in pot. Cook over medium-high heat 1 to 2 minutes, stirring constantly, until hot.
  5. 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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