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This bacon and mushroom pasta recipe has crispy bacon and plenty of mushrooms in a delicious garlic herb cream sauce. It only takes about 30 minutes to make!

You may also like my Creamy Mushroom Pasta or this Mushroom Stroganoff next.

creamy bacon and mushroom pasta in a shallow bowl

Why you’ll crave it

This mushroom and bacon pasta is easy to make on a busy weeknight but tasty enough for company, which is really the best kind of meal there is! And everything is better with bacon, of course. It’s such a classic pairing with juicy mushrooms in this simple pasta recipe.

The creamy sauce uses pantry staples like garlic and Italian seasoning, so you don’t need to go and shop for any fancy ingredients. We’re using just the right amount of cream to make it rich without being heavy. This mushroom pasta is one that doubles as a picky-eater approved meal or works for date night equally well!

What you’ll need

  • Pasta – I prefer a longer pasta shape for this recipe. I used bucatini, but spaghetti or linguine or similar will work fine.
  • Bacon – it’s easiest to cut it into small pieces using kitchen shears. The bacon grease is what we’re using to sauté the mushrooms in for additional flavor.
  • Mushrooms – I like cremini for their earthy and delicious texture and taste
  • Garlic – add even more than suggested if you’re a big fan. Using a garlic press to mince the cloves is effortless since you don’t need to peel them first.
  • White wine or chicken broth – for more savory taste. I don’t have a brand preference for the wine, but something dry like a sauvignon blanc, chardonnay, or pinot grigio will work. You can use chicken broth if you don’t want to open a bottle/don’t have any. 
  • Italian seasoning – it’s a tasty dried herb blend that comes in a single, convenient jar
  • Lemon juice – a touch of acidity and brightness to balance everything
  • Flour – for thickening the sauce
  • Dijon mustard – I wouldn’t skip it! It adds more depth to the sauce so that it’s not boring and one-dimensional. Don’t worry, the sauce doesn’t taste like mustard.
  • Heavy cream – for that luxurious finishing touch

close-up of bacon mushroom pasta

How to make creamy bacon and mushroom pasta

This is an overview, and full ingredients & instructions are in the recipe card below.

  • Boil some water for the pasta, and make the sauce while it cooks. Fry up some bacon, then once it’s nice and crispy, transfer it to a plate. Sauté the mushrooms in the leftover bacon grease.
  • Add in the garlic, then take the mushrooms out of the skillet. Pour in the chicken broth or wine, Italian seasoning, lemon juice, flour, and Dijon mustard. Once reduced a bit, add in the cream and let it simmer for a couple of minutes.
  • Return the bacon and mushrooms back to the pan, and cook through for a few more minutes. Toss with the drained pasta, and garnish with fresh parm and chopped parsley if desired. 

Substitutions and variations

  • You can swap the cremini mushrooms for another variety like white mushrooms.
  • As always, sub the cream for something lower fat at your own discretion (like half-and-half or milk). There’s always a chance it can curdle since this is cooked over quite a high heat, and it won’t taste as good.
  • If you want to add a pop of freshness, try adding in a handful of spinach near the end of the cooking time until it wilts.

What to serve with it

  • It makes a filling meal on its own, but you can always serve it with a big slice of fresh crusty bread or a dinner roll to round it out.
  • For a lighter option, try a green salad with my Easy Italian Dressing or Homemade Creamy Balsamic Dressing. You don’t need a blender to make either of them!

Leftovers and storage

  • This mushroom pasta is best eaten when it’s cooked, but leftovers will keep in the fridge for a few days in an airtight container.
  • For best results, reheat in a small saucepan over a low heat, giving it the occasional stir. Add a splash of wine or cream if the sauce needs reviving.
  • I don’t recommending freezing leftovers. Creamy sauces don’t hold up well in the freezer.
bacon and mushroom pasta in a skillet

Questions about this easy bacon mushroom pasta recipe, or did you make it? Talk to me in the comments below. Hope you enjoy it!

creamy bacon and mushroom pasta in a shallow bowl
4.82 from 72 votes

Creamy Bacon and Mushroom Pasta

This bacon and mushroom pasta recipe has crispy bacon and plenty of mushrooms in a delicious garlic herb cream sauce. It only takes about 30 minutes to make!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 8 ounces uncooked pasta (I used bucatini)
  • 6 strips bacon
  • 8 ounces cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1/3 cup chicken broth or dry white wine
  • 1/4 teaspoon Italian seasoning
  • 1 teaspoon lemon juice
  • 1 teaspoon flour
  • 1/2 teaspoon Dijon mustard
  • 1 cup heavy/whipping cream
  • Salt & pepper to taste
  • For serving: freshly grated parmesan cheese and chopped parsley optional


  • Boil a salted pot of water and cook pasta al dente according to package instructions.
  • Meanwhile, cut the bacon up (I use kitchen shears to make it easy) and add it to a skillet. Fry it until crispy over medium-high heat. When it's done, transfer it to a paper towel lined plate. Leave the bacon fat in the pan.
  • Add the mushrooms to the skillet, and cook them, stirring occasionally, for about 5-6 minutes or until they release water and it's been cooked off.
  • Stir in the garlic and cook for 30 seconds.
  • Take the mushrooms out of the pan (add them to the same plate that has the bacon).
  • Add the broth, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Give it a good stir (only let it cook for about a minute max or it'll all cook off).
  • Add in the cream and let it simmer for about 2 minutes.
  • Add the mushrooms and bacon back to the skillet. Let it heat through/cook for a few more minutes until it's slightly thickened, then drain the pasta and add it to the skillet and toss. Season with salt & pepper as needed and serve with parmesan cheese and parsley if desired. If the sauce gets a tad too thick, add in a splash of the hot pasta water prior to draining it.


Calories: 570kcal, Carbohydrates: 48g, Protein: 14g, Fat: 36g, Saturated Fat: 18g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 327mg, Potassium: 485mg, Fiber: 2g, Sugar: 2g, Vitamin A: 890IU, Vitamin C: 3mg, Calcium: 68mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! Iā€™m Natasha.

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  1. Ohhhhh WOW just made this! I truely thought it was deeeelicious!! Followed recipe, used wine!!! A DEFINITE KEEPER!!! Thank YOU!!!!!

  2. 5 stars
    So so good. I’m actually following the keto lifestyle so made some tweaks. Made half the recipe. Let out the flour and pasta. Instead of pasta I used konjac spaghetti.

    Definitely will make it again and again.

    Thank you!!

  3. I made the mushroom and bacon pasta tonight and my husband keeps saying how great it is!! Highly recommend!!

  4. 5 stars
    This is not only easy to make but fabulous to eat! I added peas and grilled shrimp and everyone loved it!

  5. I made this tonight for dinner and soooo good. My husband loved it. Will be making this again. Very affordable, quick and easy and for this 73 year old, on a fixed income couple that is most important. All I had to buy extra was the heavy cream. Thank you.

  6. 5 stars
    Just made this tonight for dinner with a couple changes. I did 1 cup of chicken broth and 1/2 cup of dry white wine, added the Italian seasoning, Dijon, and lemon juice and let it simmer down (5 min or so) so the liquid was about half and alcohol was cooked out. Then I added a cornstarch slurry, then I added in the cream. Finally added the bacon, mushrooms, and pasta in, mixed and topped with parsley. Added some pasta water to make it extra creamy. My family LOVED it! Thanks a bunch!