Creamy Bacon Mushroom Pasta

This creamy bacon and mushroom pasta brings together crispy bacon and tender mushrooms in a luscious garlic herb cream sauce. It’s a perfect meal when you want something comforting but don’t want to fuss in the kitchen. It comes together in about 30 minutes and balances richness with bright, savory flavors.

I first made this on a busy weekday and loved how quickly it came together. Now it’s a go-to whenever I want a cozy pasta night that impresses without stress.

Ingredients

• Pasta: I like longer shapes such as bucatini or spaghetti because they hold the sauce well
• Bacon: provides smoky depth and its fat is perfect for sautéing mushrooms
• Cremini mushrooms: earthy and meaty, they add great texture and flavor, choose firm, unblemished caps
• Garlic: delivers fragrance and a sharp punch, use fresh cloves for best taste
• Chicken broth or dry white wine: adds savory brightness and helps build the sauce’s flavor
• Italian seasoning: a convenient herb blend that adds aromatic complexity
• Lemon juice: gives the sauce a touch of acidity to balance richness
• Flour: helps thicken the sauce to a creamy consistency
• Dijon mustard: adds depth and prevents the sauce from tasting flat without making it mustardy
• Heavy cream: for a rich and silky finish
• Salt and pepper: to taste for seasoning
• Optional parmesan cheese and parsley: for garnish, adding sharpness and freshness

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta al dente according to the package instructions, then drain, reserving some pasta water just in case.

Cook the Bacon:

While the pasta cooks, heat a skillet over medium-high heat. Fry the bacon pieces until crispy, about 6 to 8 minutes. Remove the bacon to a plate lined with paper towels, leaving the rendered bacon fat in the pan.

Sauté the Mushrooms:

Add the sliced mushrooms to the skillet with the bacon fat. Cook, stirring occasionally, until they release their moisture and golden lightly, about 5 to 6 minutes.

Add Garlic:

Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it. Transfer the mushrooms to the plate with the bacon.

Make the Cream Sauce:

Pour the chicken broth or white wine into the skillet. Add Italian seasoning, lemon juice, flour, and Dijon mustard. Stir well and cook briefly for about a minute to let the flavors meld and slightly thicken.

Add the Cream:

Pour in the heavy cream. Let the sauce gently simmer for 2 minutes so it thickens and becomes velvety.

Combine Everything:

Return the bacon and mushrooms to the skillet. Cook for a few more minutes to heat through and allow the sauce to thicken further. Add the drained pasta, toss everything together, and season with salt and pepper as needed. If the sauce is too thick, stir in a splash of reserved pasta water.

Garnish and Serve:

Serve topped with freshly grated parmesan and chopped parsley if you like for extra flavor and color.

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Storage Tips

Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat gently on the stove over low heat and add a splash of cream or broth if the sauce has thickened too much. Avoid freezing as the cream sauce can separate and lose its creamy texture.

Ingredient Substitutions

Swap cremini mushrooms for white button or baby bella mushrooms for a similar taste and texture. Use half-and-half or whole milk instead of cream for a lighter sauce, but watch the heat closely to avoid curdling. Chicken broth is the best substitute for white wine if you prefer no alcohol.

Serving Suggestions

This pasta shines on its own but pairs beautifully with a fresh green salad dressed with a simple vinaigrette or a slice of crusty garlic bread. A light side of sautéed spinach or roasted vegetables adds balance if you want more greens on the plate.

Recipe FAQs

→ What type of pasta works best?

Longer pasta shapes like bucatini, spaghetti, or linguine complement the creamy sauce and hold the flavors well.

→ Can I substitute the cremini mushrooms?

Yes, white mushrooms or other firm varieties work nicely to maintain texture and earthiness.

→ Is white wine necessary for the sauce?

White wine adds depth, but chicken broth can be used as a savory alternative without loss of flavor.

→ How do I prevent the cream sauce from curdling?

Simmer the cream gently over moderate heat and avoid boiling vigorously to keep it smooth.

→ What can I serve alongside this dish?

Fresh crusty bread, garlic bread, or a simple green salad with Italian dressing are great options.

→ How should leftovers be stored and reheated?

Store in an airtight container in the fridge for a few days. Reheat gently in a saucepan, stirring occasionally. Adding a splash of cream or wine helps revive the sauce.