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Creamy Bacon and Mushroom Spaghetti Carbonara

Creamy Bacon and Mushroom Spaghetti Carbonara

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Having guests over for dinner? They won’t be able to resist this Creamy Bacon and Mushroom Spaghetti Carbonara and we’re certain you won’t be able to either. If you love crispy bacon, then you’ll love it even more after trying this recipe.

Preparation time


200 g durum wheat spaghetti
15 ml sunflower oil
10 ml crushed garlic
1 onion, diced
400 g diced bacon
1 250g punnet button mushrooms
400 ml milk
1 sachet Knorr bacon Carbonara Flavour Pasta Sauce
45 ml cream
15 ml chopped parsley

Preparation method

Bring a large pot of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the spaghetti until al dente (cooked but still firm to the bite) then drain and set aside
Heat oil in a large pot or deep pan and fry the garlic and onion until soft
Add the diced bacon and fry until cooked and starting to become crispy
Add the mushrooms and cook for 5 minutes
Add the milk and stir in the contents of the sachet of KNORR Bacon Carbonara Pasta Sauce
Allow to simmer on a low heat for 10 minutes stirring occasionally
Remove from the heat and stir through the cream and the chopped parsley
Combine the sauce with the cooked spaghetti, transfer to a serving dish and serve immediately
Better For You Tips: For a healthier spin on this dish replace durum wheat spaghetti with wholewheat spaghetti, cream with yoghurt and add a generous handful of fresh baby spinach leaves to the pot while simmering

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