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.
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
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.
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
- 8 ounces uncooked pasta (I used bucatini)
- 6 strips bacon cut into small pieces
- 7 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Amazing! Super easy, the lemon really lifts the taste, think this is one of the best dishes I’ve ever made!
used sour cream as it’s what I had in the fridge, worked really well as I didn’t have mustard so kept it a bit more tart
I'm thrilled you enjoyed it, Jojo! Glad the tweaks worked. Thanks for your review - it is much appreciated!
I looked through all your notes, wasn't sure what 1/2 was as in dairy, but used our double cream, had run out of dijon mustard but had some honey mustard sauce. Used fresh garlic, lemons, spring onions from the garden. My husband and I were in raptures, will definately be putting this recipe in my rota turn over file.....ty so much.
So glad it worked out! Double cream is most like heavy cream so that works perfectly. 🙂
Love this!! I only had 1/2 & 1/2 so I threw in 4 Oz cream cheese. WOW! this is delicious.
I'm thrilled you enjoyed it, Terri!! 😀
Made this today for the first time. Followed recipe exactly and it was delicious. Will definitely make again.
I'm thrilled to hear that, Deborah!! Thank you for letting me know! 🙂
This recipe is absolutely delicious. Everyone loves it. Make it once a week now! Thank you
You're very welcome!! I'm thrilled to hear that, TJ!
I made this as a side to steaks. Super easy and absolutely delicious! Definitely adding it to the make often list! Next time probably put chicken in it to make it its own meal. We like protein.
My son didn't see me make it and was pleasantly surprised to find it wasn't boxed. I can teach him how to make it its so easy. I've also shared with several friends already!
I'm so glad it's a new favorite! 🙂 I appreciate you sharing the recipe too!
Jennifer Dill says
WOW!!! This was delicious! I altered the spaghetti for egg noodles. I also added spinach and 1/2 cup of cheddar cheese. I used 1/2 & 1/2 in place of the heavy cream. A big hit with my bacon-loving husband! Thank you for sharing!
That's great!! Thank you!
This is my favourite pasta recipe! I’ve made it so many times now and it never disappoints, always comes out perfect. I also like to air fry some crispy chicken and toss it in at the end!
I'm so happy to hear that!! Thanks for your review, Chelsea! 😀
I followed the recipe but not impressed with end result. The sauce wasn’t as creamy and mushrooms looked soggy. It was tasty but don’t think I will make again
Did you fully cook the water out of the mushrooms? The skillet should be dry by the end of step 3. Did you use heavy cream? I'm sorry it wasn't a hit for you.
Ann Lynxh says
I really enjoyed this recipe. I tho k I would add sone sweet onion with the mushrooms. I will add the flour carefully next time as I had trouble getting the lumps out. The taste was amazing. Lemony and fresh.
So glad you enjoyed it, Ann!
Tony Kilroy says
This was really good. I added sundried tomato with the cream, I like them. Would have worked well without them too.
So glad you liked it, Tony!
Mason Fourie says
Tasted amazing, we added some pepper and son chicken really hits the spot.