Wicked Mushroom Carbonara


We’ve got mad love for shrooms prepared like crispy bacon. The taste and texture is amazing and it works in a variety of dishes. Here we’ve paired them with pasta and pulled everything together with a decadent+creamy sauce to create a wicked comforting dish! Grab your fork and hold on tight … this dish will blow your mind!


for the mushroom bacon
  • 240 g shiitake mushrooms, sliced
  • 4 T low-sodium soy sauce
  • 2 T olive oil
  • 3/4 t smoked paprika
  • 1 t garlic granules
  • 1/4 t black pepper
for the sauce
  • 75 g dairy-free butter
  • 1 medium onion, diced
  • 4 garlic cloves, finely chopped
  • 60g plain flour
  • 200 ml white wine
  • 700 ml unsweetened soya or almond milk
  • 1 T miso paste
  • 1/2 t smoked paprika
  • 1/2 t garlic granules
to finish
  • 500 g spaghetti
  • 240 g frozen peas
  • 1 T capers
  • chopped fresh parsley, to serve


  1. To make the mushroom bacon, preheat the oven to gas 6, 200°C, fan 180°C. Place the mushrooms in a small bowl with the soy sauce, oil, paprika, garlic granules and 1/4 tsp black pepper; stir to coat. Set aside to marinate for 15 mins. Spread evenly over a lined baking sheet and bake for 30 mins, then set aside.
  2. Meanwhile, heat the plant-based butter in a saucepan over a medium-high heat. Add the onion and garlic and fry for 3 mins until they begin to soften. Stir in the flour then gradually add the wine, whisking to create a smooth roux. Whisk in the milk, miso, smoked paprika, garlic granules and simmer for 5 minutes. Remove from the heat, put in a blender and blitz until smooth. Transfer to a clean saucepan and reheat over a low-medium heat, stirring regularly.
  3. Meanwhile, cook the spaghetti in a large pan of boiling water for 10-12 mins or until al dente, adding the peas for the last 3 mins. Drain then return the spaghetti and peas to the pan. Pour over the creamy sauce, then add the capers and reserved mushroom bacon. Mix well, then serve immediately sprinkled with the parsley.

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