Tagliatelle Carbonara with Mushrooms.

Family favourite, nutritious and delicious. Try to get good quality pancetta and pasta, it will make a big difference in a dish.


Pancetta- 150g., chopped in 1*1cm pieces.

Tagliatelle- 1 packet.

Mushrooms Button- 200g., stems removed, sliced.

Onion- 1 large, finely chopped.

Garlic- 2-3 cloves, sliced.

Egg yolk- 3 pieces.

Fresh cream- 1 full cup.

Parmesan- 2 tablespoons, more for serving.

Salt, pepper.



Cook tagliatelle as per packet instructions.

Whilst it’s cooking, heat an oil on a frying pan, add garlic, cook, stirring for 30 seconds, add onions, and cook, till softened, add pancetta, cook, stirring occasionally, till pancetta is scorched in places. Then add chopped mushrooms to the mixtures till wilted. Set aside.


In a bowl, mix cream, egg yolks with parmesan. Set aside.


Now start assembling.

Depending, on how salty your pancetta, you may not need to add salt at all, please taste, before adding.

Put a pan back on a stove, stir in pasta, take of the heat, stir in cream mixture. Serve with parmesan.


2 thoughts on “Tagliatelle Carbonara with Mushrooms.

  1. I love mushrooms as the hero with pasta Alina and a tip to bring out the flavour even more is to soak a tablespoon of dried porcini in a little boiling water and then to stir that through (with the chopped porcini) into the pasta sauce. It works a treat!

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