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
Scale
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.
