Creamy Bacon Mushroom Pasta

This luxurious bacon and mushroom pasta has become my weeknight hero dish. The combination of crispy bacon pieces and earthy mushrooms swimming in a silky garlic herb cream sauce creates an irresistible restaurant-quality meal right in your own kitchen. The best part? It only takes about 30 minutes from start to finish.

I discovered this recipe during a particularly chaotic week when I needed something comforting but quick. The first time I served it, my family went completely silent for the first five minutes of dinner which is the highest compliment a cook can receive. Now it appears on our table at least twice a month.

Ingredients

• Bucatini pasta perfect thick noodles that hold the creamy sauce beautifully
• Bacon provides a smoky salty punch that elevates the entire dish
• Cremini mushrooms offer meaty texture and earthy flavor choose firm ones without slimy spots
• Fresh garlic cloves rather than powdered for authentic Italian flavor
• Chicken broth or white wine creates depth in the sauce with a hint of acidity
• Italian seasoning blends multiple herbs in one convenient addition
• Lemon juice brightens the rich cream with just a touch of acidity
• Flour helps thicken the sauce to the perfect consistency
• Dijon mustard adds complexity without tasting overtly mustardy
• Heavy cream creates that luxurious silky texture that coats each strand of pasta
• Parmesan cheese for serving adds nutty salty depth optional but highly recommended
• Fresh parsley brightens the dish visually and adds a fresh herbal note

Step-by-Step Instructions

Pasta Preparation

Boil a generously salted pot of water and cook your pasta until al dente according to package directions. The pasta should have a slight firmness when bitten. Be sure to save some pasta water before draining as it might be needed to adjust sauce consistency later.

Bacon Frying

Cook the bacon pieces in a large skillet over medium high heat until they reach perfect crispness about 5 7 minutes. The key here is patience allow them to render their fat fully which will be used to flavor the mushrooms. Once crispy transfer to a paper towel lined plate but keep that liquid gold bacon fat in the pan.

Mushroom Sauté

Using the bacon fat cook the sliced mushrooms stirring occasionally for 5 6 minutes. Look for them to first release their moisture then watch as that moisture evaporates leaving concentrated mushroom flavor behind. They should become golden brown with slightly crispy edges.

Garlic Addition

Add minced garlic to the mushrooms and cook for just 30 seconds until fragrant. Be vigilant here as garlic burns quickly and bitter burnt garlic can ruin the entire dish. Once aromatic transfer the mushroom garlic mixture to the plate with the bacon.

Sauce Foundation

Add the broth Italian seasoning lemon juice flour and Dijon mustard to the empty pan whisking quickly to incorporate. Let this mixture bubble briefly about one minute which activates the flour but be careful not to let it reduce completely.

Cream Integration

Pour in the heavy cream and allow it to simmer gently for about 2 minutes. The sauce will begin to thicken slightly but should remain pourable. Stir occasionally to prevent scorching on the bottom of the pan.

Final Assembly

Return the mushrooms and bacon to the skillet stirring them into the cream sauce. Allow everything to heat through for 2 3 minutes as the sauce thickens to your desired consistency. Drain the pasta reserving some water and add it directly to the sauce tossing until each strand is perfectly coated.

Bookmark

The cremini mushrooms are truly the unsung heroes of this dish. While bacon often steals the spotlight these humble brown mushrooms provide deep earthy notes that complement the smoky bacon perfectly. My mother who claimed to hate mushrooms throughout my childhood actually requests this pasta now which proves how transformative properly cooked mushrooms can be.

Perfect Pairings

This rich pasta dish pairs beautifully with a simple arugula salad dressed with lemon and olive oil. The peppery greens and bright dressing cut through the creaminess creating a balanced meal. For wine lovers a crisp Pinot Grigio or light Chardonnay complements without overwhelming the delicate flavors.

Ingredient Swaps

While cremini mushrooms are specified in the recipe you can create interesting variations using different mushroom varieties. Try wild mushrooms like chanterelles or oyster mushrooms when available or even a mix for complex flavor profiles. For a meatless version omit the bacon and use 2 tablespoons olive oil instead substituting vegetable broth and adding a dash of smoked paprika to mimic that smoky flavor.

Make Ahead Tips

This pasta is best enjoyed immediately but you can prepare components ahead of time to streamline dinner prep. Cook the bacon and mushrooms up to a day ahead storing them separately in the refrigerator. When ready to serve simply warm them in the skillet before continuing with the sauce. The finished dish will keep in the refrigerator for up to 3 days though the sauce may need thinning with a splash of cream or pasta water when reheated.

Recipe Q&A

→ Can I use a different type of pasta?

Absolutely! While bucatini works wonderfully because the hollow center captures the creamy sauce, you can substitute with fettuccine, penne, or any pasta you have on hand. Just cook it al dente according to package instructions.

→ What can I substitute for heavy cream?

For a lighter version, you can use half-and-half, though the sauce won't be as thick. For dairy-free options, full-fat coconut milk or cashew cream would work, though they will alter the flavor profile slightly.

→ Can I use different mushrooms?

Yes! While cremini mushrooms provide excellent flavor, you can use button mushrooms, portobello, or a wild mushroom mix for variety. Each type will bring its own unique flavor to the dish.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to revive the sauce, as it tends to thicken when chilled.

→ Can I make this dish vegetarian?

Yes! Simply omit the bacon and use 1-2 tablespoons of olive oil or butter to sauté the mushrooms. Add a bit of smoked paprika to mimic the smoky flavor of bacon. Use vegetable broth instead of chicken broth.

→ What can I use instead of white wine?

If you prefer not to use wine, chicken broth works perfectly as mentioned in the ingredients. You could also use vegetable broth or add a teaspoon of white wine vinegar to the chicken broth for acidity.