Creamy Bacon Mushroom Pasta

Creamy bacon and mushroom pasta is a weeknight dinner I make whenever I want something fast and a little bit indulgent This recipe brings together crisp bacon golden mushrooms and a garlic herb cream sauce that wraps itself luxuriously around each strand of pasta It all comes together in about half an hour so you can get a comforting homemade meal on the table without any fuss

The first time I made this I was skeptical I could get real depth of flavor with so little time but now it is my go to meal for busy nights and special occasions alike Everyone always asks for seconds

Ingredients

• Bucatini or your favorite pasta: Its thick and twirly soaks up the creamy sauce beautifully Look for high quality bronze cut pasta for best sauciness
• Bacon: Thick cut gives the best crisp and smoky chew Look for bacon with nice marbling not too lean
• Cremini mushrooms: Sliced fresh mushrooms add earthy heartiness Choose firm dry cremini not slimy or bruised
• Fresh garlic: Adds essential aromatic bite Use plump unshrivelled cloves
• Chicken broth or dry white wine: Each brings a bit of depth and brightness If using wine make sure it is something you like to drink
• Italian seasoning: For fragrant herby backbone Since blends vary smell yours before using
• Lemon juice: Just a dash lifts everything fresh Squeeze straight from a ripe lemon
• Flour: A pinch thickens the sauce without making it sticky
• Dijon mustard: Quietly sharpens the whole dish Use smooth strong Dijon not grainy
• Heavy cream: For creaminess and body Use full fat cold cream for the silkiest finish
• Salt and pepper: Season at every step to build flavor Use kosher salt and freshly cracked pepper if you can
• Parmesan cheese and chopped parsley: For serving Freshly grated Parmesan and a sprinkle of parsley finish it all off perfectly Select a good quality wedge of Parmesan not the pregrated kind

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with well salted water and bring to a rolling boil Cook the bucatini or your chosen pasta until just barely al dente It should still have a slight bite Reserve a bit of pasta water in case your sauce needs thinning

Crisp the Bacon:

In a large skillet over mediumhigh heat cook the bacon pieces stirring occasionally until they are golden brown and deeply crisp This renders out the flavorful fat which forms the base of the sauce Lift the bacon onto a plate lined with paper towel but leave the fat in the skillet

Sauté the Mushrooms:

Add the sliced cremini mushrooms to the hot bacon fat Let them sit for a minute before stirring then keep sautéing for five to six minutes The mushrooms should release their moisture and turn caramel brown with edges just picking up color

Bloom the Garlic:

Toss in minced garlic and quickly stir it around with the mushrooms for about thirty seconds The scent should bloom but take care not to brown it or it will turn bitter

Remove Bacon and Mushrooms:

Transfer the mushrooms and any garlic bits onto the bacon plate This keeps them from overcooking while you work on the sauce

Deglaze the Pan:

Pour in chicken broth or wine into the hot pan scraping up any browned bits with a wooden spoon Sprinkle in Italian seasoning lemon juice flour and Dijon mustard Stir briskly and let bubble for no more than a minute so the liquid does not evaporate away

Build the Cream Sauce:

Pour in the heavy cream and reduce heat to medium Simmer gently for about two minutes giving the sauce time to thicken slightly Stir often so it stays velvety

Bring it All Together:

Return the cooked mushrooms and bacon to the skillet Stir and let the sauce cook for another two to three minutes until it reaches your preferred consistency Taste and add salt or pepper if it needs a nudge

Combine with Pasta:

Drain the pasta and add it straight into the skillet Toss thoroughly so each piece is coated in the glossy sauce If it seems too thick add a small splash of the reserved pasta water Give everything one final toss before serving

Garnish and Serve:

Right before plating shower with freshly grated Parmesan and scatter chopped parsley over the top Serve piping hot for peak creaminess

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Parmesan is my magic ingredient here It boosts the umami so the sauce tastes richer than you would believe for a quick weeknight dinner Once my brother visited after a long trip and we sat around the kitchen island twirling this pasta and catching up just like old times

Storage Tips

Store leftovers in an airtight container in the fridge They will keep for up to three days For best results reheat gently over low heat on the stove with a splash of cream or milk to bring the sauce back to life Avoid boiling as it can split the cream

Ingredient Substitutions

Use pancetta instead of bacon for an Italian twist Swap cremini for white mushrooms or even shiitake for deeper flavor If you do not have heavy cream half and half works but the sauce will be a little lighter

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Serving Suggestions

Serve this pasta with a bright side like arugula salad or simple garlicky green beans Warm crusty bread is great to mop up the leftover sauce and makes the meal feel even more special

Cultural Historical Context

Creamy pastas with bacon and mushrooms are found on casual bistro menus all over the world and take inspiration from Italian classics like carbonara and Alfredo This version is a weeknight American spin that leans on the classic flavor friendship of smoky pork and earthy mushrooms

Frequently Asked Questions

→ Can I substitute another mushroom variety?

Yes, button or portobello mushrooms make good alternatives to cremini and bring unique flavors to the dish.

→ What kind of pasta works best?

Bucatini, spaghetti, or fettuccine all pair well, but feel free to use your favorite pasta shape.

→ How do I make the sauce creamier?

Simmer the cream a bit longer and add extra parmesan for a thicker, richer texture.

→ Is it possible to use turkey bacon?

Turkey bacon is a lighter option and will still deliver a smoky taste, though texture may differ slightly.

→ How do I prevent the sauce from getting too thick?

Add a splash of reserved pasta water to loosen the sauce and help it cling smoothly to the noodles.