Creamy Bacon Mushroom Pasta (Print Format)
Rich creamy pasta featuring crispy bacon, mushrooms, and a flavorful garlic herb sauce.
# Ingredients:
→ Pasta
01 -
8 ounces bucatini pasta
→ Meat
02 -
6 strips bacon, cut into small pieces
→ Vegetables
03 -
8 ounces cremini mushrooms, sliced
04 -
2 cloves garlic, minced
→ Liquids & Sauces
05 -
1/3 cup dry white wine or chicken broth
06 -
1 cup heavy cream
07 -
1 teaspoon lemon juice
08 -
1/2 teaspoon Dijon mustard
→ Seasonings & Thickeners
09 -
1/4 teaspoon Italian seasoning
10 -
1 teaspoon all-purpose flour
11 -
Salt and black pepper, to taste
→ Garnish (optional)
12 -
Freshly grated Parmesan cheese
13 -
Chopped fresh parsley
# Steps:
01 -
Boil a large pot of salted water and cook the bucatini pasta al dente according to package directions; drain and set aside.
02 -
In a large skillet over medium-high heat, cook bacon pieces until crisp. Remove bacon to a paper towel-lined plate, leaving bacon fat in the skillet.
03 -
Add sliced mushrooms to the skillet and sauté, stirring occasionally, for 5 to 6 minutes until moisture evaporates. Stir in minced garlic and cook for 30 seconds. Remove mushrooms and add them to the plate with bacon.
04 -
To the skillet with bacon fat, add white wine or chicken broth, Italian seasoning, lemon juice, flour, and Dijon mustard. Stir continuously and cook for about 1 minute without boiling off. Add heavy cream and simmer for 2 minutes, allowing the sauce to thicken slightly.
05 -
Return bacon and mushrooms to the skillet. Cook for a few minutes until heated through and sauce thickens slightly. Toss in the cooked pasta, mixing thoroughly to coat. Adjust seasoning with salt and pepper to taste.
06 -
Serve immediately, garnished with freshly grated Parmesan cheese and chopped parsley if desired. If sauce is too thick, add a splash of reserved hot pasta water to loosen before serving.
# Tips:
01 -
Use kitchen shears to easily cut bacon into small pieces and a garlic press for effortless mincing without peeling.
02 -
Substitute cremini mushrooms with white mushrooms or other varieties to suit preference.
03 -
For a lighter sauce, substitute heavy cream with half-and-half or milk, noting potential curdling at high heat.
04 -
Add fresh spinach near the end of cooking for additional freshness and nutrients.
05 -
Leftovers can be refrigerated for a few days; reheat gently with a splash of cream or wine to revive the sauce. Freezing is not recommended due to sauce texture changes.