Creamy Bacon Mushroom Pasta (Print Version)
Crispy bacon and tender mushrooms in a delicious garlic herb cream sauce, ready in just 30 minutes for a perfect meal.
# Ingredients:
01 -
8 ounces uncooked pasta (bucatini recommended)
02 -
6 strips bacon, cut into small pieces
03 -
8 ounces cremini mushrooms, sliced
04 -
2 cloves garlic, minced
05 -
1/3 cup chicken broth or dry white wine
06 -
1/4 teaspoon Italian seasoning
07 -
1 teaspoon lemon juice
08 -
1 teaspoon flour
09 -
1/2 teaspoon Dijon mustard
10 -
1 cup heavy/whipping cream
11 -
Salt & pepper to taste
→ For serving (optional)
12 -
Freshly grated parmesan cheese
13 -
Chopped fresh parsley
# Steps:
01 -
Boil a salted pot of water and cook the pasta al dente according to package instructions.
02 -
Fry the bacon in a skillet over medium-high heat until crispy. Transfer to a paper towel lined plate, reserving the bacon fat in the pan.
03 -
Add the mushrooms to the skillet with bacon fat. Cook, stirring occasionally, for 5-6 minutes until they release their water and it evaporates.
04 -
Stir in the minced garlic and cook for 30 seconds until fragrant.
05 -
Transfer the mushrooms to the same plate holding the bacon.
06 -
Add the broth, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Stir well and cook for no more than one minute.
07 -
Pour in the cream and simmer for about 2 minutes to slightly thicken.
08 -
Return the mushrooms and bacon to the skillet. Heat through for a few minutes until the sauce thickens slightly. Drain the pasta and add it directly to the sauce, tossing to coat. If sauce becomes too thick, add a splash of hot pasta water before draining.
09 -
Season with salt and pepper to taste. Serve garnished with freshly grated parmesan cheese and chopped parsley if desired.
# Notes:
01 -
This creamy pasta dish combines crispy bacon and earthy mushrooms in a garlic-herb cream sauce that comes together in about 30 minutes.