Creamy Bacon and Mushroom Pasta
Creamy Bacon and Mushroom Pasta features crisp bacon, sautéed mushrooms, and garlic-herb cream sauce tossed with al dente pasta. A rich, flavorful dinner finished in just 30 minutes.
Ingredients
- 8 oz uncooked pasta bucatini, spaghetti, penne, etc.
- 6 strips bacon cut into small pieces
- 8 oz cremini mushrooms sliced
- 2 cloves garlic minced
- ⅓ cup chicken broth or dry white wine
- ¼ tsp Italian seasoning
- 1 tsp lemon juice
- 1 tsp all-purpose flour
- ½ tsp Dijon mustard
- 1 cup heavy whipping cream
- Salt & black pepper to taste
- For serving optional: freshly grated Parmesan, chopped parsley
Instructions
Cook pasta
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain (reserve a little pasta water) and set aside.
Fry bacon
- Meanwhile, in a skillet over medium-high heat, fry the bacon pieces until crispy. Transfer to a paper towel-lined plate and leave the bacon fat in the pan.
Cook mushrooms
- Add mushrooms to the bacon fat. Sauté 5–6 minutes, stirring occasionally, until they release their moisture and begin browning.
- Stir in garlic and cook ~30 seconds until fragrant. Then remove mushrooms (to the same plate as bacon).
Build the sauce
- In the same skillet, add the broth (or wine), Italian seasoning, lemon juice, flour, and Dijon mustard. Stir and let it cook ~1 minute to thicken slightly.
- Pour in the heavy cream and bring to a gentle simmer for ~2 minutes until the sauce begins to thicken.
Combine everything
- Return mushrooms and bacon to the skillet. Stir to coat. Add the drained pasta and toss to combine. Season with salt and pepper as needed.
- If the sauce becomes too thick, add a splash of reserved pasta water before adding the pasta.
Serve
- Plate immediately, and optionally top with grated Parmesan and chopped parsley.
Notes
Under‑cook pasta slightly: Aim just under al dente since it will finish cooking in the sauce.
Reserve pasta water: It helps loosen the sauce if it gets too thick.
Use hot broth: A warm liquid helps the sauce come together more smoothly.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a little cream or pasta water.
Mushroom swaps: Button, oyster, shiitake, or wild mushrooms all work.
Bacon alternatives: Pancetta or smoked ham cubes can substitute.
Make it lighter: Use half-and-half or whole milk instead of full cream (though the sauce will be less rich).