Bacon Carbonara Mac & Cheese

Prep Time

20 minutes

Ideal Cooking Time

30 minutes

Number of servings

4 servings


100 mL. Iron Shirt Pale Ale
1 lb. Pasta, penne or fusilli
1 lb. smoked bacon, sliced and diced.
1 medium onion, sliced
1 lb. mushrooms, sliced
4 cloves garlic, minced
1 medium tomato, diced
250 ml. heavy cream
2 tbsp. butter
1 cup white cheddar cheese, grated
4 tbsp. Fresh Parmesan Cheese


  1. In a large pot, boil salted water for pasta; follow pasta manufacturer’s directions and timing.
  2. Drain the cooked pasta and toss with 2 tbsp. butter
  3. In a pan on medium- high heat, cook the sliced bacon until slightly crispy.
  4. Toss the the onions into the pan with the bacon. Sauté for 3-4 minutes until the onions become translucent in colour. Add the mushrooms to the pan and stir to coat.
  5. Continue to cook the bacon, mushroom and onions, stirring every for 2-3 minute to allow for caramelization of the mushrooms. If you stir them too much, they will release their water and never brown.
  6. When the mushrooms begin to brown, stir the garlic into the pan. Continue cooking for 1-2 minutes.
  7. Add the beer and turn the heat to high. Let the beer reduce to half before adding the cream.
  8. Add in the cream. Cook for 2 -3 minutes, stirring occasionally. When cream begins to thicken, reduce the heat to medium-low.
  9. Toss in the shredded cheddar cheese, diced tomatoes and pasta. Stir well.
  10. Top with Parmesan cheese before serving.
  11. Enjoy alongside a glass of Iron Shirt Pale Ale.


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