Creamy Carbonara Steak and Bacon

Recipe by Cheri Charland, FoodE Expert, Lunds & Byerlys Downtown St. Paul

Servings 4
Prep Time


  • 6 ounces Nueske's Bacon diced
  • 1 pound boneless ribeye steak
  • Livia's Seasoning to taste
  • 1 shallot diced
  • 2 cloves garlic minced
  • 1 package R&R Cultivation Sliced Shiitake Mushrooms
  • 1 container L&B Swedish Cream Sauce
  • 1 box pasta
  • fresh grated Parmesan
  • chopped parsley


  1. In large frying pan, fry diced bacon until crispy, remove from pan and set aside. Drain off some of the excess bacon fat, leaving some in the pan. 

  2. Lightly season steak with Livia’s seasoning and pan sear to desired doneness, preferably medium rare or medium. Remove from pan and keep warm.  

  3. Sauté shallot, garlic and mushrooms in same pan until shallot is translucent and mushrooms are tender. Add in bacon and L&B Swedish Cream Sauce to pan and simmer for 5 minutes to meld flavors. 

  4. Slice steak into strips. Pour sauce over pasta of choice then add steak on top and garnish with grated parmesan and parsley.