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–+ servings
Bacon and Mushroom Pasta

Creamy Bacon and Mushroom Pasta for Your Quick Comfort Fix

This Creamy Bacon and Mushroom Pasta is a quick, comforting meal that takes just 30 minutes, ideal for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces uncooked pasta (e.g., bucatini) substitute with any pasta shape you enjoy
For the Sauce
  • 6 strips bacon cut into small pieces; turkey bacon is a great lighter option
  • 8 ounces cremini mushrooms sliced; white mushrooms can easily replace these
  • 2 cloves garlic minced; adjust based on your love for garlic
  • ⅓ cup chicken broth or dry white wine vegetable broth for a vegetarian-friendly alternative
  • ¼ teaspoon Italian seasoning swap with fresh herbs if you prefer more vibrant tastes
  • 1 teaspoon lemon juice brightens up the dish
  • 1 teaspoon flour cornstarch is a gluten-free substitute
  • ½ teaspoon Dijon mustard infuses a zesty note for complexity
  • 1 cup heavy/whipping cream lighten up by using half-and-half if desired
  • salt & pepper to taste
For Serving (Optional)
  • freshly grated Parmesan cheese adds a delicious finish
  • chopped parsley enhances presentation and adds color

Equipment

  • large pot
  • large skillet
  • Slotted spoon
  • Paper Towels

Method
 

Step-by-Step Instructions for Creamy Bacon and Mushroom Pasta
  1. Prepare the Pasta: Bring a large pot of salted water to a rolling boil, add pasta, and cook until al dente, about 8-10 minutes. Drain and set aside, reserving some pasta water.
  2. Cook the Bacon: In a skillet, heat over medium-high and add bacon. Fry until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain.
  3. Sauté the Mushrooms: Using the bacon fat, add sliced mushrooms to the skillet. Sauté for 5-6 minutes or until tender. Add garlic and cook for another 30 seconds; then remove and set aside.
  4. Make the Sauce: Lower heat and add chicken broth to the skillet, scraping up browned bits. Stir in Italian seasoning, lemon juice, flour, and Dijon mustard. Gradually add cream and simmer for about 2 minutes.
  5. Combine Bacon and Mushrooms: Return bacon and mushrooms to the skillet and stir into the sauce. Heat through for about 2-3 minutes.
  6. Mix in the Pasta: Toss drained pasta in the skillet with sauce, adjust with reserved pasta water as needed. Season with salt and pepper.
  7. Serve and Garnish: Plate the pasta and sprinkle with Parmesan and parsley. Enjoy!

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 65gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

This dish is perfect for leftovers; store them in an airtight container for up to three days. Reheat with a splash of water or broth to maintain the creamy texture.

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