Creamy Carbonara


July 2, 2016

Creamy Carbonara 5 0 5 3

A twist on an old classic

  • Prep: 10 mins
  • Cook: 5 hrs
  • 10 mins

    5 hrs

    5 hrs 10 mins

  • Yields: 6-8 bowls


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


1Brown bacon-add garlic and cook till fragrant

2Put bacon, mushrooms, onions & soup into slow cooker. Add the water.

3Chop the Philly Cheese and add to slow cooker

4Put in a good shake of dried parsley

5Stir well to combine

6Cook on LOW for 4.5 hours.

7Put fettuccine in a heatproof bowl and cover with boiling water.

8Continue stirring until all fettuccine is in the water. Cover and leave for 5 minutes, stirring once or twice

9Drain fettuccine and add to slow cooker, stir gently to combine.

10Cover and cook for a further 15-20 minutes. Stir occasionally to ensure pasta is fully coated in sauce.

11Take lid off, add Parmesan cheese, stir through and serve.


1After adding the pasta, you may wish to add a bit of water to make a saucier sauce (don't add too much at once)

2You can use any pasta you wish with this recipe

3If 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)

4I made this in my 5L slow cooker.


Submitted by Lysette McNeany


6 Reviews

Donna Smith

August 9, 2016

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

headshot with sc

No you’ll be ok 🙂


August 7, 2016

I just realised that I didn’t pre cook the garlic and bacon will this be a disaster?


July 31, 2016

I halved the recipe. Tasted amazing

clare wasley

July 10, 2016

Delicious!! And so easy to make

tracey stehbens

July 3, 2016

wow. i am going to try this but with prawns. oh yum

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