Bacon and Mushroom Pasta
Indulge in the ultimate comfort food with this Creamy Bacon and Mushroom Pasta. Featuring crispy bacon, tender cremini mushrooms, and a velvety garlic herb cream sauce, this dish is a delightful balance of rich flavors and satisfying textures.
Perfect for busy weeknights or a cozy weekend dinner, this Italian-inspired meal is ready in just 30 minutes. Pair it with a crisp side salad or garlic bread for a complete dining experience that’s sure to impress.
Key Ingredients for Creamy Bacon and Mushroom Pasta
- Bucatini pasta – A perfect choice for capturing the creamy sauce in its hollow center, ensuring every bite is flavorful.
- Bacon – Provides a smoky, crispy element that enhances the dish’s richness.
- Cremini mushrooms – Offer a meaty, earthy contrast that complements the bacon perfectly.
- Chicken broth or white wine – Adds depth and balance to the creamy sauce.
- Lemon juice – Brightens the flavors, cutting through the richness.
- Garlic – Elevates the dish with aromatic warmth.
- Dijon mustard – A subtle tang that adds complexity to the sauce.
- Heavy cream – The foundation of the luscious sauce that ties everything together.
- Italian seasoning – A classic blend that infuses the dish with herbaceous notes.
How to Make This Creamy Delight
From Pantry to Plate in No Time
- Cook your bucatini pasta to al dente perfection, reserving some of the starchy water for later.
- Crisp up the bacon in a skillet, then set it aside while saving the flavorful drippings.
- Sauté mushrooms until golden and tender, adding garlic for an aromatic kick.
- Create the sauce by combining broth (or wine), lemon juice, Dijon mustard, and seasoning with a touch of flour for thickness.
- Stir in heavy cream, letting it simmer into a smooth, silky sauce.
- Return the bacon and mushrooms to the skillet, allowing the flavors to meld.
- Toss the drained pasta with the sauce, adjusting the consistency with reserved pasta water if needed. Finish with salt and pepper to taste.
- Serve immediately, garnished with parmesan cheese and parsley for a touch of elegance.
Recipe Tips for the Best Results
For the creamiest texture, use heavy cream at room temperature to prevent curdling when added to the hot skillet. Be sure to cook the sauce just until it thickens, as over-reducing can make it overly heavy. If bucatini isn’t available, spaghetti or fettuccine are excellent substitutes. To add more depth, try a splash of dry sherry instead of white wine.
For a vegetarian twist, omit the bacon and replace it with sautéed shallots for a milder flavor boost. Adding spinach or sun-dried tomatoes can provide vibrant color and a unique flavor dimension.
Storing and Reheating Leftovers
Creamy Bacon and Mushroom Pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of milk or reserved pasta water to revive the creamy sauce. Avoid microwaving, as it may dry out the dish.
Enjoy this decadent pasta dish anytime you’re craving a comforting, restaurant-quality meal at home.
Bacon and Mushroom Pasta Recipe
Ingredients
- 8 ounces of uncooked pasta bucatini recommended
- 6 strips of bacon cut into small pieces
- 8 ounces of cremini mushrooms sliced
- 1/3 cup chicken broth or dry white wine
- 1 teaspoon lemon juice
- 2 cloves of garlic minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Italian seasoning
- 1 teaspoon flour
- 1 cup heavy/whipping cream
- Salt and pepper to taste
- Optional: freshly grated parmesan cheese and chopped parsley for serving
Instructions
- Cook the pasta to al dente in a pot of salted boiling water, following the package instructions. Reserve some pasta water before draining.
- In a large skillet over medium-high heat, cook the bacon pieces until they are crispy. Transfer the cooked bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
- Add the sliced mushrooms to the skillet and sauté for 5-6 minutes, stirring occasionally, until they release their moisture and it evaporates.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Remove the mushrooms from the skillet and place them on the plate with the bacon.
- In the same skillet, combine the chicken broth (or wine), lemon juice, Dijon mustard, flour, and Italian seasoning. Stir well and cook briefly for about a minute.
- Pour in the heavy cream and simmer for 2 minutes, allowing the sauce to thicken slightly.
- Return the bacon and mushrooms to the skillet, stirring to incorporate them into the sauce. Cook for a few more minutes until the sauce reaches your desired consistency.
- Add the drained pasta to the skillet and toss to coat it evenly in the sauce. Adjust seasoning with salt and pepper as needed.
- If the sauce becomes too thick, add a splash of reserved pasta water to achieve the desired consistency.
- Serve immediately, garnished with parmesan cheese and parsley if desired.