If you love indulgent comfort food bursting with flavor, this Creamy Bacon and Mushroom Pasta Recipe is going to become your new obsession. Imagine tender bucatini enveloped in a luscious, velvety cream sauce studded with crispy bacon and earthy mushrooms, balanced perfectly with a hint of garlic and a whisper of lemon brightness. It’s cozy yet refined, simple yet utterly satisfying, making it the ideal weeknight dinner or a dish to impress friends without any fuss. Let me take you through every step so you can enjoy this decadent dish in your own kitchen soon.
Ingredients You’ll Need
What makes this dish truly special is how straightforward the ingredients are, yet how beautifully they come together to create layers of deliciousness. Each element adds something essential to the texture, flavor, or color of the pasta, making this recipe a complete, harmonious meal.
- 8 ounces uncooked pasta: I love bucatini for its hollow center that traps the sauce perfectly, but any pasta you like will do.
- 6 strips bacon: Cut into small pieces; the key to that irresistible smoky crunch.
- 8 ounces cremini mushrooms: Sliced; their earthy flavor intensifies as they cook down.
- 2 cloves garlic: Minced; adds a fragrant punch that wakes up the whole dish.
- 1/3 cup chicken broth or dry white wine: This gives the sauce great depth and balances the creaminess.
- 1/4 teaspoon Italian seasoning: A sprinkle of herbs to add dimension without overpowering.
- 1 teaspoon lemon juice: Just enough to brighten the richness and keep things fresh.
- 1 teaspoon flour: Helps thicken the sauce gently for the perfect velvety texture.
- 1/2 teaspoon Dijon mustard: Adds a subtle tang and complexity to the sauce.
- 1 cup heavy/whipping cream: The star ingredient that makes the sauce dreamy and luscious.
- Salt & pepper to taste: Essential for seasoning every layer of the dish.
- For serving: freshly grated parmesan cheese and chopped parsley (optional): For an extra pop of savory goodness and fresh color.
How to Make Creamy Bacon and Mushroom Pasta Recipe
Step 1: Cook the Pasta Al Dente
Start by bringing a large pot of salted water to a boil. Cooking the pasta al dente ensures it remains firm and chewy, giving you a perfect bite that holds up wonderfully to the creamy sauce we’re about to create. Follow the package instructions but aim to stop just shy of fully soft.
Step 2: Crisp Up the Bacon
While the pasta cooks, heat a skillet over medium-high heat and fry the bacon pieces until they turn irresistibly crispy. The savory crunch that bacon contributes cannot be overstated—it adds incredible texture and flavor. Transfer the bacon to a paper towel-lined plate to drain, but keep all that flavorful bacon fat in the pan; it’s the base for our sauce.
Step 3: Sauté the Mushrooms
Next, toss in the sliced cremini mushrooms into the bacon fat. Let them cook, stirring occasionally, for about 5 to 6 minutes. You’ll notice they release their moisture and then cook it off, concentrating their rich, earthy taste. This step builds the umami foundation necessary for the sauce to shine.
Step 4: Add the Garlic
Stir in the minced garlic and sauté for just 30 seconds—enough to soften it and release its aroma without browning or bitterness. Garlic brings a warm and slightly spicy note that accents both the mushrooms and bacon beautifully.
Step 5: Remove Mushrooms and Prepare the Sauce Base
Take the mushrooms out and set them aside with the bacon. Now, in the same skillet, add chicken broth (or white wine), Italian seasoning, lemon juice, flour, and Dijon mustard. Stir well to combine and let it cook for about a minute. This quick step blends the flavors and thickens the base before the cream arrives.
Step 6: Simmer the Cream
Pour in the heavy cream and let it simmer gently for 2 minutes. This slow simmer brings everything together, transforming the mixture into a luxurious, smooth sauce that’s rich without being heavy.
Step 7: Combine and Finish the Sauce
Return the bacon and mushrooms to the skillet, letting them warm through and infuse the sauce with even more flavor. Cook for a few more minutes until the sauce has slightly thickened. If it feels too thick, add a splash of the reserved hot pasta water just before draining the pasta—that starchy water helps loosen the sauce perfectly.
Step 8: Toss Pasta with Sauce
Drain the pasta and toss it in the skillet, making sure every bite is coated in that glorious creamy bacon and mushroom sauce. Give it a taste and season with salt and pepper as needed. Serve immediately for best results.
How to Serve Creamy Bacon and Mushroom Pasta Recipe
Garnishes
Freshly grated parmesan cheese sprinkled over the top adds a salty, nutty finish that enhances the creamy sauce’s depth. A handful of chopped parsley not only brightens the dish visually but also adds a fresh herbal kick that provides beautiful balance to the richness.
Side Dishes
This pasta shines as a hearty main on its own, but a crisp green salad with a tangy vinaigrette pairs beautifully by cutting through the richness. Garlic bread or a simple crusty baguette are perfect for mopping up every last drop of sauce.
Creative Ways to Present
For a more elegant presentation, serve in shallow bowls and garnish with whole basil leaves alongside the parsley. A drizzle of high-quality extra virgin olive oil or a sprinkle of toasted pine nuts adds texture and a gourmet touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover creamy bacon and mushroom pasta can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it chills, but don’t worry; it can easily be loosened when reheated.
Freezing
This pasta is best enjoyed fresh since the cream sauce’s texture can change after freezing. However, if you must freeze, store it in a sealed container for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently over low heat on the stovetop or in the microwave, stirring frequently. Add a splash of water, broth, or cream as needed to restore the sauce’s silky consistency without drying out the pasta.
FAQs
Can I use a different type of pasta for this Creamy Bacon and Mushroom Pasta Recipe?
Absolutely! While bucatini works wonderfully due to its hollow shape, feel free to swap in penne, fettuccine, or even spaghetti. Just be sure to cook it al dente for the best texture.
Is it possible to make this recipe vegetarian?
Yes, you can omit the bacon and use vegetable broth instead of chicken broth. For added flavor, try smoked paprika or a dash of liquid smoke to mimic the smoky notes of bacon.
What can I substitute for heavy cream?
If you want a lighter version, you can use half-and-half, but note that the sauce may be less thick and less rich. For dairy-free options, coconut cream or cashew cream can work but will change the flavor profile slightly.
Can I prepare parts of this recipe ahead of time?
You can definitely cook the bacon and mushrooms ahead and store them separately in the fridge. The sauce should be assembled and finished fresh for the creamiest end result.
How do I prevent the sauce from becoming too thick?
If the sauce gets too thick as it cools or simmers, simply stir in some reserved pasta water or a splash of broth to thin it out to your desired consistency.
Final Thoughts
This Creamy Bacon and Mushroom Pasta Recipe is one of those magical dishes that feels like a big warm hug on a plate. It’s easy enough to whip up on a weeknight but special enough to bring out for guests. Once you try it, I promise it will become a staple in your dinner rotation. So, grab your skillet and pasta pot—delicious comfort is just a few steps away!
Print
Creamy Bacon and Mushroom Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Description
This creamy bacon and mushroom pasta recipe combines crispy bacon, sautéed cremini mushrooms, and a rich, velvety cream sauce to create a comforting and flavorful dinner perfect for any night of the week. The sauce is enhanced with garlic, Italian seasoning, and a touch of Dijon mustard, all tossed together with al dente pasta for a deliciously satisfying meal.
Ingredients
Pasta
- 8 ounces uncooked pasta (bucatini recommended)
Bacon and Mushrooms
- 6 strips bacon, cut into small pieces
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
Sauce
- 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 or whipping cream
- Salt and pepper to taste
To Serve (Optional)
- Freshly grated parmesan cheese
- Chopped parsley
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the pasta al dente according to the package instructions. Drain and set aside when done.
- Fry Bacon: While the pasta cooks, heat a skillet over medium-high heat and fry the bacon pieces until they are crispy. Remove the bacon with a slotted spoon and drain on paper towels, leaving the rendered bacon fat in the pan.
- Sauté Mushrooms: Add the sliced cremini mushrooms to the skillet with the bacon fat. Cook, stirring occasionally, for about 5 to 6 minutes until the mushrooms release their water and it evaporates, allowing them to brown nicely.
- Add Garlic: Stir in the minced garlic and cook for approximately 30 seconds until fragrant, being careful not to burn it.
- Remove Mushrooms: Transfer the cooked mushrooms to the plate with the bacon to keep them warm and out of the skillet.
- Make Sauce Base: To the skillet, add chicken broth or dry white wine, Italian seasoning, lemon juice, flour, and Dijon mustard. Stir well and cook for about one minute to combine the flavors and slightly thicken the mixture.
- Add Cream: Pour in the heavy cream and let the sauce simmer gently for about 2 minutes, stirring occasionally until it thickens slightly.
- Combine Ingredients: Return the bacon and mushrooms to the skillet with the sauce and heat through for a few more minutes, allowing the sauce to thicken further and the flavors to meld.
- Toss Pasta: Add the drained pasta to the skillet. Toss everything together to coat the pasta evenly with the creamy bacon and mushroom sauce. Season with salt and pepper to taste. If the sauce is too thick, add a splash of the reserved hot pasta water to loosen it up.
- Serve: Serve immediately topped with freshly grated parmesan cheese and chopped parsley, if desired, for added flavor and presentation.
Notes
- You can substitute chicken broth with dry white wine for a different flavor profile.
- Make sure to cook the pasta just until al dente to prevent it from becoming mushy when mixed with the sauce.
- If the sauce thickens too much upon standing, add a little hot pasta water to restore desired consistency before serving.
- For a lighter version, you can use half-and-half instead of heavy cream, though the sauce will be less rich.
- Feel free to use other pasta types like spaghetti, fettuccine, or penne if bucatini is unavailable.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop with a splash of cream or broth.
