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5 from 2 votes

Creamy Mushroom and Bacon Fettuccine Carbonara Recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Pasta
Cuisine: Filipino
Servings: 4
Author: Eduardo Joven -


  • 250 g Fettucine Noodles cooked
  • 1 tbsp. Jolly Canola Oil
  • 150 g Bacon Rashers sliced
  • 2 cloves garlic chopped
  • 1 can Jolly Sliced Mushrooms drain
  • 1 cup Evaporated or Fresh Milk
  • ½ cube Knorr chicken cubes
  • Salt and pepper to taste
  • ½ cups frozen peas thawed
  • ¼ cup Parmesan Cheese plus extra to serve
  • Parsley chopped (optional)


  • Cooked Fettuccine Noodles according to package direction. Drain and set aside.
  • In a deep large wok, heat the oil and add bacon slices fry until almost crisp.
  • Add garlic and sliced mushrooms, sautee until mushrooms are cooked through.
  • Add in cream of mushroom and evaporated milk, then, stir and let it simmer over low heat.
  • Add half of chicken cubes, black pepper, green peas and Parmesan cheese. Taste test and adjust seasoning according to your taste.
  • Toss in Fettuccine Noodles and mix well to coat the noodles evenly.
  • Transfer the pasta in a serving platter or individual plates and add more Parmesan on top.
  • Serve and enjoy your Bacon & Mushroom Fettucine with Garlic Bread on the side.