Description

This Creamy Bacon and Mushroom Pasta is a rich, comforting dish that brings together the savory flavors of crispy bacon, earthy mushrooms, and a velvety cream sauce. Perfect for weeknight dinners or when you want to impress guests with minimal effort, this dish is easy to prepare yet full of gourmet flavor. The sauce is made by combining bacon fat, garlic, and mushrooms, then simmered with cream to create a luxurious, smooth texture that clings to every strand of pasta. A sprinkle of Parmesan cheese and fresh parsley at the end adds the perfect finishing touch.

Ingredients

Scale

8 ounces uncooked pasta (I used bucatini)
6 strips bacon cut into small pieces
8 ounces cremini mushrooms sliced
2 cloves garlic minced
1/3 cup chicken broth or dry white wine
1/4 teaspoon Italian seasoning
1 teaspoon lemon juice
1 teaspoon flour
1/2 teaspoon Dijon mustard
1 cup heavy/whipping cream
Salt & pepper to taste
For serving: freshly grated parmesan cheese and chopped parsley optional

Instructions

Boil a salted pot of water and cook the pasta al dente according to package instructions.
Meanwhile, fry the bacon in a skillet until crispy over medium-high heat. When it’s done, transfer it to a paper towel lined plate. Leave the bacon fat in the pan.
Add the mushrooms to the skillet, and cook them, stirring occasionally, for about 5-6 minutes or until they release water and it’s been cooked off.
Stir in the garlic and cook for 30 seconds.
Take the mushrooms out of the pan (add them to the same plate that has the bacon).
Add the broth, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Give it a good stir (only let it cook for about a minute max or it’ll all cook off).
Add in the cream and let it simmer for about 2 minutes.
Add the mushrooms and bacon back to the skillet. Let it heat through/cook for a few more minutes until it’s slightly thickened, then drain the pasta and add it to the skillet and toss. Season with salt & pepper as needed and serve with parmesan cheese and parsley if desired. If the sauce gets a tad too thick, add in a splash of the hot pasta water prior to draining it.

Notes

Pasta Choice: While bucatini is recommended for its ability to hold the sauce, feel free to use any pasta shape you prefer. Spaghetti, fettuccine, or penne are also excellent choices.
Bacon Alternatives: If you want to try a different flavor, pancetta can be used instead of bacon for a slightly different, but equally delicious result.
Vegetarian Option: To make this dish vegetarian, simply omit the bacon and substitute the chicken broth with vegetable broth. Adding extra vegetables like spinach or sun-dried tomatoes can also enhance the dish.
Storing and Reheating: This pasta is best enjoyed fresh, but it can be stored in the refrigerator for up to three days. Reheat gently with a splash of milk or cream to keep the sauce smooth and creamy.
Customization: Don’t hesitate to experiment with additional ingredients like chili flakes for spice, or swapping the protein with grilled chicken or shrimp. This recipe is versatile and adaptable to your taste preferences.