prep: 15mins
cook: 15mins
serves: 4


  • 1 Tbsp olive oil
  • 4 rashers streaky bacon, chopped
  • 300g swiss brown mushrooms, sliced or quartered
  • 2 cloves garlic, finely chopped
  • 700g fettuccine pasta
  • 300mL Bulla Cooking Cream
  • 1/2 cup chicken stock or water
  • 1/2 cup parmesan, grated
  • 1/2 cup parsley leaves, chopped
  • grated parmesan, to serve

Streaky Bacon & Mushroom Carbonara


  1. Bring a large saucepan of water to the boil.
  2. Meanwhile; heat half the oil in a frying pan, add bacon and cook until golden and crisp. Set aside and wipe out pan.
  3. Add remaining oil to pan with the mushrooms, cooking until golden.
  4. Return bacon to the pan with the garlic and cook for 1 minute.
  5. Add pasta to boiling water and return to the boil, cooking for 2 minutes or until al dente. Drain.
  6. Pour the Bulla Cooking Cream and stock into the mushrooms with the parmesan cheese, mixing well and bring to a simmer. Season to taste. Toss in the cooked pasta and parsley.
  7. Serve sprinkled with additional parmesan if desired.