Creamy Carbonara

A twist on an old classic

Submitted by Lysette McNeany

Creamy Carbonara

A twist on an old classic
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Serving: 6
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes


  • 250g mushrooms (sliced)
  • 400g bacon (diced)
  • 4 cloves of garlic (finely chopped)
  • 2 brown onions (diced)
  • 2 blocks of Philly Cheese (roughly chopped)
  • 2 tins of cream of chicken soup
  • 1/2 cup of water
  • A good shake of dried parsley
  • 500g of fettuccine
  • Good handful of shredded Parmesan cheese


  • Brown bacon-add garlic and cook till fragrant
  • Put bacon, mushrooms, onions & soup into slow cooker. Add the water.
  • Chop the Philly Cheese and add to slow cooker
  • Put in a good shake of dried parsley
  • Stir well to combine
  • Cook on LOW for 4.5 hours.
  • Put fettuccine in a heatproof bowl and cover with boiling water.
  • Continue stirring until all fettuccine is in the water. Cover and leave for 5 minutes, stirring once or twice
  • Drain fettuccine and add to slow cooker, stir gently to combine.
  • Cover and cook for a further 15-20 minutes. Stir occasionally to ensure pasta is fully coated in sauce.
  • Take lid off, add Parmesan cheese, stir through and serve.


  • After adding the pasta, you may wish to add a bit of water to make a saucier sauce (don't add too much at once)
  • You can use any pasta you wish with this recipe
  • If you do not want to half cook the pasta, just put it on raw and cook for at least 1 hour (I recommend half cooking first though)
  • I made this in my 5L slow cooker.

14 thoughts on “Creamy Carbonara”

  1. If I wanted to add chicken to this recipe would I need to cook it for longer or just the same amount of time?

  2. Absolutely wonderful recipe. Used cooking cream instead of soup and just loved it. Also halfed the recipe without any issues 🙂

  3. Tried this recipe tonight, and my oh my…it is really wonderful. Lovely and creamy. I was a bit worried about the 2 pkts of cream cheese, but it definitely added depth of flavour and creaminess. My pasta hating husband went back for seconds.

    I did substitute 1 tin of condensed cream of chicken soup with a can of cream of mushroom soup…and added less mushrooms…

  4. michelle ashworth

    love this recipe. i omit onion (because of kids)and mushrooms (because of me lol). only had one can soup and substituted with milk for second can, worked fine.
    as i like a lot of ‘sauce’ will double this next time

  5. I made this yesterday and halved the recipe .

    It will still be enough for two meals for the 2 of us and we are pleased it is 2 meals as it is yummo.

    I put the pasta in an hour before the end of cooking and added 1/2 to 1 cup of water and it was perfectly cooked and easy.

    I walk for an hour before our dinner each night and to come home to something that can be stirred and served is so nice.

  6. This was huge. Wish I’d halved it as it would’ve fed 8 adults at least. Needed extra liquid for more sauce for sure but was very filling and tasted yum. Wouldn’t be a weekly meal for us as we’re not big into pasta but it was nice enough. I omitted the mushrooms and added cooked, shredded chicken near the end and chorizo instead of bacon.

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