Pasta carbonara

Main Dish
6 servings
15 min
30 min


Number of serving: 6
1/4 C. flour

1/4 C. butter

1 qt. milk

1/8 tsp. pepper

1/2 tsp. salt

24 slices extra thick bacon

1/4 C. olive oil

3 C. mushrooms, sliced

1 lb. fettuccine, uncooked

1/2 C. Parmesan cheese, freshly grated


  • Melt butter in large saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whisk until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whisking frequently while sauce thickens. Keep warm. Cook bacon until fully cooked. Drain on paper towels. Cut into small pieces and stir into sauce. Heat olive oil in large skillet over medium heat. Saute sliced mushrooms. Add to sauce. Cook fettuccine according to package directions. Drain well and add to the sauce. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.



This is not carbonara. Carbonar has no flour but egg yolks and parmesan that is cooked by the hot noodles. Not a rue based white sauce

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