Ekani Ella Craving a creamy, comforting pasta dish that comes together fast and tastes like a hug in a bowl? Mary Berry’s take on spaghetti carbonara delivers exactly that—silky sauce clinging to al dente spaghetti, with crispy bacon, earthy mushrooms, and a rich egg-cream blend for extra indulgence. This British-inspired version adds chestnut mushrooms and unsmoked streaky bacon for depth, plus a touch of double cream that makes it smoother and more forgiving than strict Italian originals. It’s perfect for busy weeknights, family suppers, or when you want something special without hours in the kitchen. Ready in under 30 minutes, this quick pasta recipe uses simple staples like spaghetti, eggs, Parmesan, bacon, and fresh mushrooms for a crowd-pleasing result every time.
What is Mary Berry Pasta Carbonara?
Mary Berry’s spaghetti carbonara is her elegant twist on the classic Roman dish, featured in books like Mary Berry Cooks the Perfect. While traditional carbonara relies on eggs, cheese, guanciale (or pancetta), and black pepper—no cream—she adds double cream for creaminess, chestnut mushrooms for texture, and unsmoked streaky bacon for a milder, British-friendly flavor. The result is a luxurious, velvety sauce that coats the pasta beautifully, with garlicky mushrooms and crispy bacon bits adding savory pops.
It’s not “authentic” by Italian standards (some purists debate the cream!), but it’s reliably delicious, beginner-friendly, and perfect for home cooks who love her foolproof style.
Other Popular Mary Berry Recipes
Why This Recipe is Worth Trying
- Super quick — From pantry to plate in about 25 minutes.
- Creamy without scrambling — The off-heat method and cream make it forgiving for beginners.
- Extra flavor layers — Mushrooms and bacon elevate it beyond basic carbonara.
- Family favorite — Rich, comforting, and customizable for picky eaters.
- Minimal washing up — One pot for pasta, one pan for the sauce.
Essential Ingredients to Make Mary Berry Pasta Carbonara
- 350g spaghetti
- 200g unsmoked streaky bacon, chopped
- 200g chestnut mushrooms, sliced
- 2 garlic cloves, crushed
- 3 large eggs
- 100g Parmesan cheese, finely grated (plus extra for serving)
- 150ml double cream
- Salt and freshly ground black pepper
- A splash of olive oil (if needed for frying)
- Fresh parsley, chopped (optional, for garnish)
Handy Kitchen Tools for Best Results
- Large saucepan for pasta
- Large frying pan or wok
- Colander
- Tongs or a fork for tossing pasta
- Whisk and bowl for eggs
- Grater for Parmesan
Step-by-Step Guide to Making Mary Berry Pasta Carbonara
- Cook the pasta. Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions (usually 8–10 minutes) until al dente. Before draining, reserve about 200ml of the starchy cooking water—it’s key for the sauce. Drain the pasta and set aside.
- Fry the bacon and mushrooms. In a large frying pan over medium heat, cook the chopped bacon until crisp and golden (about 5 minutes). Remove with a slotted spoon and set aside. Add the sliced mushrooms and crushed garlic to the bacon fat (add a drizzle of oil if dry), and sauté until golden and tender (4–5 minutes).
- Prepare the egg mixture. In a bowl, whisk the eggs with most of the grated Parmesan, a good pinch of black pepper, and a little salt. Stir in the double cream until smooth.
- Combine everything off the heat. Remove the frying pan from the heat. Add the drained spaghetti to the pan with the bacon and mushrooms. Pour in the egg-cream mixture and toss quickly using tongs. Add splashes of reserved pasta water gradually until the sauce is creamy and coats the strands silky-smooth (you may not need it all). The residual heat gently cooks the eggs without scrambling.
- Serve immediately. Divide into bowls, top with extra Parmesan, black pepper, and chopped parsley if using. Enjoy right away for the best texture!
What I Got Wrong (And How I Fixed It)
- Scrambled eggs — Pan too hot. Fix: Always remove from heat before adding egg mix—residual warmth is enough.
- Sauce too thick — Forgot pasta water. Solution: Reserve a mugful before draining; it loosens and emulsifies perfectly.
- Mushrooms soggy — Added too early. Tip: Cook separately after the bacon for crisp edges.
- Over-salted — Bacon is salty. Reminder: Go light on salt in the egg mix and taste as you go.
Healthier Version of Mary Berry Pasta Carbonara
Lighten it up while keeping the comfort: Use half-fat crème fraîche or Greek yogurt instead of double cream. Swap bacon for turkey bacon or reduce the amount. Opt for whole-wheat spaghetti for extra fiber, and load up on mushrooms for bulk. Skip some cheese or use a lower-fat Parmesan—the sauce stays creamy and satisfying without feeling heavy.
Ingredient Substitutions for Mary Berry Pasta Carbonara
- No double cream? Use crème fraîche or a mix of milk and yogurt for tang.
- Bacon alternative? Pancetta or guanciale for authenticity; vegetarian? Smoked tofu or mushrooms only.
- Parmesan out? Pecorino Romano or a mix with mature cheddar works.
- Gluten-free? Use gluten-free spaghetti.
- Egg-free? Some use cornstarch slurry, but it changes the texture—stick closer to classic if possible.
Pairing Ideas: What to Serve With Mary Berry Pasta Carbonara
- Crisp green salad — Rocket or gem lettuce with vinaigrette cuts the richness.
- Garlic bread — Simple toasted slices for mopping up sauce.
- Steamed broccoli — Adds freshness and color.
- Light white wine — Chardonnay or Pinot Grigio balances the creaminess.
- Roasted cherry tomatoes — Their sweetness contrasts beautifully.
Expert Tips to Make Perfect Mary Berry Pasta Carbonara
- Reserve pasta water generously — Starchy liquid is the secret to silky sauce.
- Work off the heat — Prevents egg scrambling for a smooth, glossy finish.
- Grate cheese finely — Melts faster and distributes evenly.
- Season boldly — Fresh black pepper is essential—grind plenty.
- Don’t overcook pasta — Al dente holds the sauce best.
- Toss quickly — Speed keeps everything creamy, not clumpy.
- Serve hot — Carbonara waits for no one—dish up immediately!
Creative Ways to Customize Mary Berry Pasta Carbonara
- Add peas — Stir in frozen peas at the end for sweetness and color.
- Chicken twist — Top with griddled chicken strips for extra protein.
- Truffle upgrade — Drizzle truffle oil for luxury.
- Spicy kick — Add chili flakes with the garlic.
- Herb boost — Fresh basil or chives instead of parsley.
Storing Mary Berry Pasta Carbonara the Right Way
- Best fresh — Eat immediately for peak creaminess.
- Refrigerate leftovers — Cool quickly, store covered up to 2 days.
- Avoid freezing — Sauce may separate; reheat gently if you must.
- Portion wisely — Store in individual containers for easy lunches.
How to Reheat Mary Berry Pasta Carbonara (If Needed)
Reheat gently in a pan over low heat with a splash of milk or water to loosen the sauce—stir constantly to avoid scrambling. Microwave works in short bursts with a damp paper towel over the top, but the pan method revives texture best. Avoid high heat, or it curdles.
Nutritional Breakdown (per serving, approximate)
- Calories: 650–750 kcal
- Protein: 28g
- Fat: 38g
- Saturated Fat: 18g
- Carbohydrates: 55g
- Sugars: 4g
- Fiber: 4g
- Sodium: 900mg (varies with bacon/cheese)
Mary Berry Pasta Carbonara
Mary Berry’s spaghetti carbonara is her elegant twist on the classic Roman dish, featured in books like Mary Berry Cooks the Perfect. While traditional carbonara relies on eggs, cheese, guanciale (or pancetta), and black pepper—no cream—she adds double cream for creaminess, chestnut mushrooms for texture, and unsmoked streaky bacon for a milder, British-friendly flavor. The result is a luxurious, velvety sauce that coats the pasta beautifully, with garlicky mushrooms and crispy bacon bits adding savory pops. It’s not “authentic” by Italian standards (some purists debate the cream!), but it’s reliably delicious, beginner-friendly, and perfect for home cooks who love her foolproof style.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: British-Italian
Ingredients
- 350g spaghetti
- 200g unsmoked streaky bacon, chopped
- 200g chestnut mushrooms, sliced
- 2 garlic cloves, crushed
- 3 large eggs
- 100g Parmesan cheese, finely grated (plus extra for serving)
- 150ml double cream
- Salt and freshly ground black pepper
- A splash of olive oil (if needed for frying)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the pasta. Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions (usually 8–10 minutes) until al dente. Before draining, reserve about 200ml of the starchy cooking water—it’s key for the sauce. Drain the pasta and set aside.
- Fry the bacon and mushrooms. In a large frying pan over medium heat, cook the chopped bacon until crisp and golden (about 5 minutes). Remove with a slotted spoon and set aside. Add the sliced mushrooms and crushed garlic to the bacon fat (add a drizzle of oil if dry), and sauté until golden and tender (4–5 minutes).
- Prepare the egg mixture. In a bowl, whisk the eggs with most of the grated Parmesan, a good pinch of black pepper, and a little salt. Stir in the double cream until smooth.
- Combine everything off the heat. Remove the frying pan from the heat. Add the drained spaghetti to the pan with the bacon and mushrooms. Pour in the egg-cream mixture and toss quickly using tongs. Add splashes of reserved pasta water gradually until the sauce is creamy and coats the strands silky-smooth (you may not need it all). The residual heat gently cooks the eggs without scrambling.
- Serve immediately. Divide into bowls, top with extra Parmesan, black pepper, and chopped parsley if using. Enjoy right away for the best texture!
FAQs
How do you make Mary Berry’s spaghetti carbonara without scrambling the eggs?
Remove the frying pan from the heat completely before adding the egg, cream, and Parmesan mixture. The residual heat from the hot pasta, bacon, and mushrooms gently cooks the eggs to create a silky, glossy sauce. Toss everything quickly with tongs and add splashes of reserved pasta water as needed—this prevents scrambling and gives the classic creamy texture every time.
What pasta water do you need for Mary Berry carbonara sauce?
Before draining the spaghetti, reserve about 200ml of the starchy cooking water. Gradually add small amounts to the egg-cream mixture off the heat until the sauce reaches a silky, coating consistency. The starch in the water emulsifies the sauce, making it smooth and glossy rather than watery or clumpy—start with a little and add more only if it feels too thick.
Can you make Mary Berry pasta carbonara ahead of time?
Carbonara is best served immediately for the creamiest texture, but you can prepare components in advance: cook the bacon and mushrooms, grate the cheese, and whisk the egg-cream mixture up to a few hours ahead (keep refrigerated). Cook the pasta fresh, then combine everything off the heat right before serving. Fully assembled leftovers can be refrigerated for up to 2 days, though the sauce may thicken.
How long should you cook the spaghetti for Mary Berry carbonara?
Cook the spaghetti in plenty of salted boiling water according to the packet instructions—usually 8–10 minutes—until al dente (firm to the bite). Taste a strand a minute or two early to ensure it’s not overcooked, as it continues to soften slightly when tossed in the hot sauce. Overcooked pasta becomes mushy and won’t hold the creamy coating well.
Wrapping It Up
Mary Berry’s pasta carbonara is the ultimate comfort pasta—creamy, flavorful, and surprisingly easy, even with her special touches like mushrooms and cream. It’s one of those recipes that feels indulgent but comes together so quickly you’ll make it again and again. Give it a go, tweak it your way, and let me know how it turns out—what’s your favorite carbonara addition? Drop it in the comments!
