Bacon Mushroom Pasta – This Bacon Mushroom Pasta Recipe is a quick. And indulgent dish. That’s perfect for any weeknight dinner. With crispy bacon, savory mushrooms, and a creamy sauce. Made with heavy cream and Dijon mustard. This pasta dish is sure to become. A family favorite. Ready in just 30 minutes. It’s an effortless meal. That doesn’t compromise on flavor.
The first time I made this dish. It was one of those nights. Where I wanted something comforting. But didn’t want to spend hours. In the kitchen. My husband. A huge bacon lover. Was hooked after the first bite. And our kids. Couldn’t get enough of the creamy sauce. It’s now a go-to recipe in our household. Whenever we’re craving something rich. And satisfying. Every time I make it. It brings back the warmth. And the joy of that first family dinner.
What makes this Bacon Mushroom Pasta truly stands out?
This recipe stands out. For its perfect blend of savory. And creamy flavors. All brought together. In one comforting bowl of pasta. The combination of crispy bacon, and earthy mushrooms. And the richness of heavy cream. Creates a dish. That feels luxurious. Yet is incredibly easy to make. The subtle hint of Dijon mustard. And lemon juice. Adds depth and brightness. Making this pasta a little more special. Than your typical weeknight meal.
What You Need To Make This Bacon Mushroom Pasta Recipe?
Bacon: Use good quality bacon. For the best flavor. The fat from the bacon. Will be used to cook the mushrooms. Adding extra depth to the dish.
Cremini Mushrooms: These mushrooms have a rich, earthy flavor. That pairs perfectly with the bacon. You can substitute. With white mushrooms if needed.
Garlic: Freshly minced garlic. Brings a punch of flavor. That complements the creamy sauce.
Chicken Broth or Dry White Wine: Either option adds a layer of flavor to the sauce. Use wine. For a slightly more complex taste.
Italian Seasoning: A blend of herbs. That adds an aromatic depth to the dish.
Lemon Juice: A touch of acidity. Helps balance the richness of the cream and bacon.
Flour: This thickens the sauce slightly. Giving it a silky texture.
Heavy Cream: The base of the sauce. Making it rich and creamy.
Parmesan Cheese and Parsley: Optional. But these add a nice finishing touch. With extra flavor and freshness.
Steps To Make Bacon Mushroom Pasta:
Step 1: Cook the Pasta: Start by bringing a salted pot of water to a boil. And cooking your pasta. Until it’s just al dente. Follow the package instructions. For the best results.
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Step 2: Crisp the Bacon: In a large skillet. Fry the bacon pieces over medium-high heat. Until they’re crispy. And golden. Transfer the bacon. To a paper towel-lined plate. But leave that delicious bacon fat in the pan—it’s liquid gold for flavor!
Step 3: Sauté the Mushrooms: Add the mushrooms to the skillet. With the bacon fat. Stir them occasionally. For about 5-6 minutes. Letting them release their moisture. And brown nicely. Toss in the minced garlic. And cook for another 30 seconds. To get that fragrant aroma.
Step 4: Create the Sauce Base: Remove the mushrooms from the pan. And set them aside with the bacon. In the same skillet. Pour in the chicken broth (or wine), Italian seasoning, lemon juice, flour, and Dijon mustard. Stir well. And let it cook for about a minute. Just long enough. To blend those flavors.
Step 5: Make it Creamy: Pour in the heavy cream. And let it simmer gently. For about 2 minutes. The sauce should start to thicken up slightly.
Step 6: Combine Everything: Add the bacon. And mushrooms back into the skillet. Let everything heat through. And meld together. For a few more minutes. If the sauce gets too thick. You can always add a splash of that hot pasta water. Before draining the pasta.
Step 7: Finish and Serve: Drain the pasta. And toss it in the skillet with the sauce. Give it a good mix. To coat everything evenly. Serve with freshly grated parmesan cheese. And a sprinkle of parsley if you like.
Tip:
To elevate your Bacon Mushroom Pasta. Cook the pasta just until al dente. Then finish it in the sauce. This allows the pasta. To absorb the creamy, flavorful sauce. Ensuring every bite. Is packed with taste. For extra richness. Save a bit of the pasta water. And add it to the sauce. If it needs thinning. This starchy water. Helps the sauce cling to the pasta better. Making each forkful deliciously creamy. Don’t forget to use freshly grated Parmesan. For the best texture. And flavor!
Frequently Asked Questions:
Can I use a different type of pasta?
Absolutely! Any pasta shape. That you prefer will work in this dish. Penne, fettuccine, or spaghetti. Are great alternatives.
What can I substitute for heavy cream?
You can use half-and-half. Or whole milk. For a lighter version. But the sauce may not be as rich. And creamy.
Can I make this dish ahead of time?
Yes, you can! Prepare the sauce. And pasta separately. And then combine them. Just before serving. Reheat gently on the stove.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Bacon Mushroom Pasta Recipe
Ingredients
- 8 oz pasta of choice I used bucatini
- 6 slices of bacon chopped into small pieces
- 8 oz cremini mushrooms sliced
- 2 cloves garlic finely minced
- 1/3 c chicken broth or white wine dry
- 1/4 tsp Italian seasoning
- 1 tsp fresh lemon juice
- 1 tsp flour
- 1/2 tsp Dijon mustard
- 1 c heavy cream
- Salt and pepper to taste
- Optional for serving: freshly grated Parmesan cheese and chopped parsley
Instructions
- Bring a pot of salted water to a boil. And cook the pasta until al dente. Following the package directions.
- In the meantime. Cook the bacon in a skillet. Over medium-high heat. Until it becomes crispy. Once done, transfer the bacon. To a plate lined with paper towels. But keep the bacon fat. In the pan.
- Add the sliced mushrooms to the skillet. And cook, stirring occasionally. For about 5-6 minutes. Or until they release. And evaporate their moisture.
- Mix in the minced garlic. And sauté for another 30 seconds.
- Remove the mushrooms from the pan. And set them aside. With the bacon.
- In the same skillet. Add the broth, Italian seasoning, and lemon juice. Flour, and Dijon mustard. Stir well. Allowing it to cook. For about a minute.
- Pour in the cream. And let the mixture simmer. For about 2 minutes.
- Return the mushrooms. And bacon. To the skillet. Allowing them to heat through. And the sauce to thicken slightly. Drain the pasta. And add it to the skillet. Tossing everything together. Adjust the seasoning. With salt and pepper as needed. If the sauce becomes too thick. Add a bit of the reserved pasta water before draining. Serve with grated Parmesan. And parsley, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
