Pasta Carbonara with Mushroom and Spinach

There is something so comforting about pasta, especially the creamy carbonara varieties. This will have to be one of my favourite savoury meals and dare I say, one of the first restaurant meals that inspired me to recreate at home. The beauty with my version is that it is a lot lighter and less oily than the restaurant version but doesn’t compromise on taste. When you first create the sauce it appears to be quite thin, but when left to sit in the ThermoServer to thicken up ever so slightly, it clings to the hot, freshly boiled pasta when combined. This is best served freshly cooked with your favourite vino for a restaurant-quality meal to be enjoyed at home that is so easy to make.


Prep and Cooking Time – 25 minutes | Serves  – 4 to 6


– 50g Parmesan Cheese, cubed
– ½ brown onion
– 2 garlic cloves
– 4-6 sprigs of fresh parsley, leaves only
– 30g butter
– 1 Tablespoon TM vegetable stock concentrate
– 200g diced ham
– 1 can (375g) of evaporated milk
– 400g swiss brown mushrooms
– 60g spinach
– 500g dried spaghetti



Place spinach into ThermoServer and set aside.

Add Parmesan to TM bowl and grate 10 sec / speed 9. Set aside.

Add garlic, onion and parsley leaves into the TM bowl and chop 3 sec / speed 7.

Add butter, vegetable stock concentrate and bacon and sauté 6 mins / 100oC / counter-clockwise operation / Gentle stir setting.

Add milk, 20g grated Parmesan and mushrooms into TM bowl and cook 7 mins / 100oC / counter-clockwise operation / Gentle stir setting.

When cooked, pour sauce into the ThermoServer over the spinach. Gently mix together and place the ThermoServer lid on and set aside.

Cook pasta on the stovetop as per packet instructions. Once cooked, strain and stir through the sauce in the ThermoServer. Serve while hot.


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