If you’re craving something creamy, smoky, and incredibly satisfying, then this Jamie Oliver Mushroom Carbonara is your new go-to. This comforting pasta dish brings together the earthy flavor of mushrooms, the savory goodness of bacon, and a rich, silky sauce made with eggs and Parmesan. I made it on a busy weeknight, and honestly, I was surprised how quickly it came together—just pure joy on a plate. (inspired by Jamie Oliver)

Ingredients Needed

For the Pasta:

125 g (4.4 oz) Fresh Lasagne Sheets

For the Filling:

2 Rashers Smoked Streaky Higher-Welfare Bacon
80 g (2.8 oz) Button Mushrooms
2 Sprigs Rosemary

For the Sauce:

15 g (0.5 oz) Parmesan Cheese, plus extra for serving
1 Free-Range Egg
Olive Oil
Extra Virgin Olive Oil (optional)

How To Make Jamie Oliver Mushroom Carbonara

Prep the Ingredients: Boil a kettle of water first to save time. While that’s heating up, slice the lasagne sheets into ½ cm strips to make your fresh pasta ribbons. Finely slice the bacon and mushrooms, chop the rosemary leaves, and grate the Parmesan. In a small bowl, beat the egg and mix it with the Parmesan until well combined.
Cook the Bacon and Mushrooms: In a large frying pan (about 28 cm), heat a little olive oil over high heat. Add the bacon, rosemary, and a pinch of black pepper. Let the bacon get lightly golden, then toss in the mushrooms. Keep it moving for around 2 minutes until everything is sizzling and fragrant.
Simmer the Pasta: Add the fresh pasta ribbons to the pan and pour over about 300 ml (10 fl oz) of boiling water—just enough to cover the pasta. Stir often and cook for 4 minutes until the pasta is soft and has soaked up most of the water.
Finish with the Sauce: Turn off the heat and let the pan sit for 30 seconds. Then, pour in the egg and cheese mixture and stir like mad. The residual heat cooks the egg gently, creating a smooth, glossy sauce. Season with a bit more salt and pepper, and drizzle with extra virgin olive oil if you fancy.
Serve It Up: Dish out while it’s hot and creamy. Don’t forget a final sprinkle of Parmesan for good measure.

Why I Love This Recipe

I whipped this up on a hectic Tuesday, and it totally hit the spot. The lasagne sheet ribbons soak up the sauce beautifully, and the rosemary gives it a fancy touch without any extra effort. My partner couldn’t stop raving about how flavorful and different it was from regular carbonara—definitely a keeper.

Recipe Tips

Cut Evenly: Make sure those lasagne strips are uniform so they cook evenly.
Balance Your Bacon: Lightly golden is the sweet spot—too crispy and it’ll overpower the dish.
Sauce Smoothness: Always remove from heat before adding the egg mix to keep things silky.
Switch It Up: Swap bacon with smoked tofu for a veggie version.
Extra Creamy? A dash of cream or more Parmesan can make it richer.

How To Store This Jamie Oliver Mushroom Carbonara

At Room Temperature: Serve immediately; don’t leave out for more than an hour.
In the Fridge: Store in an airtight container for up to 3 days. Reheat gently.
In the Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.

Reheating:

Oven: Cover with foil and bake at 180°C (350°F) for 20 mins.
Microwave: Heat on medium, stirring halfway, for 2–3 minutes.
Stove: Warm on low, stirring constantly. Add a splash of water or cream if needed.

Let’s Answer a Few Questions!

Can I use a different type of pasta?
Totally! Spaghetti, penne, or fettuccine all work just fine.

What’s a good vegetarian alternative to bacon?
Smoked tofu or veggie bacon gives that same smoky vibe.

How do I avoid scrambled eggs in the sauce?
Turn off the heat before adding the eggs and stir quickly—this keeps it creamy.

Can I thicken the sauce?
Yes! Stir longer off the heat or add more Parmesan.

Is this dish kid-friendly?
Absolutely. Just chop everything small and skip extra pepper.

Nutrition Facts (per serving)

Calories: 448
Carbs: 40.4g
Protein: 23.8g
Fat: 20.8g
Sugar: 1.3g
Fibre: 3.9g
Sodium: 1.1g

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