Creamy Bacon Mushroom Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
225 grams dried bucatini pasta
→ Meat
02 -
6 strips bacon, cut into small pieces
→ Produce
03 -
225 grams cremini mushrooms, sliced
04 -
2 cloves garlic, minced
→ Sauce & Seasoning
05 -
80 millilitres chicken broth or dry white wine
06 -
0.25 teaspoon Italian seasoning
07 -
1 teaspoon lemon juice
08 -
1 teaspoon plain flour
09 -
0.5 teaspoon Dijon mustard
10 -
240 millilitres heavy cream
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
→ For serving (optional)
13 -
Freshly grated parmesan cheese
14 -
Chopped fresh parsley
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, following the manufacturer's recommended time.
02 -
In a large skillet over medium-high heat, cook the bacon pieces until crisp. Transfer the bacon to a paper towel-lined plate and retain the rendered fat in the pan.
03 -
Add the sliced mushrooms to the pan with bacon fat. Sauté for 5–6 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates.
04 -
Stir in the minced garlic and cook for 30 seconds until fragrant.
05 -
Transfer the mushrooms and garlic to the plate with the bacon.
06 -
Pour in the chicken broth or wine, add Italian seasoning, lemon juice, flour, and Dijon mustard. Stir well and cook for one minute without letting the liquid fully evaporate.
07 -
Stir in the heavy cream and allow it to simmer for 2 minutes, letting the sauce begin to thicken.
08 -
Return the cooked bacon, mushrooms, and garlic to the skillet. Cook for an additional 2–3 minutes, allowing the flavours to meld and sauce to thicken slightly.
09 -
Drain the pasta, reserving a bit of the cooking water. Add the pasta to the skillet and toss to coat evenly in the sauce. Adjust consistency with a splash of pasta water if required.
10 -
Season with salt and pepper. Serve immediately, garnished with freshly grated parmesan and chopped parsley as desired.
# Notes:
01 -
For best results, do not overcook the pasta; maintaining a firm texture ensures it absorbs sauce without becoming soggy.
02 -
Reserve some hot pasta water for thinning the sauce if it becomes overly thick.