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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 love 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 get 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!

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 – 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
  • 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
ingredients for creamy bacon mushroom pasta in prep bowls

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • It’s easiest to cut the bacon into small pieces using kitchen shears.
  • Using a garlic press to mince the garlic cloves is effortless since you don’t need to peel them first.
  • I like this OXO tall storage container to keep spaghetti fresh.

How to make creamy bacon mushroom pasta

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing bacon and mushrooms in a skillet

Boil the pasta. While the pasta is cooking, fry the bacon, then transfer it to a plate. Sauté the mushrooms in the leftover bacon grease. Stir in the garlic, then transfer the mushrooms to the plate.

making creamy sauce for bacon and mushroom pasta in a skillet

Pour in the 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.

adding bacon and mushrooms to a creamy sauce and tossing with pasta in a skillet

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.
close-up of bacon mushroom pasta

What to serve with bacon mushroom pasta

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

If you made this easy bacon mushroom pasta recipe, let me know in the comments below! Ask me any questions not answered in the blog post. You can also find me on Instagram.

creamy bacon and mushroom pasta in a shallow bowl
4.85 from 94 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

Ingredients 

  • 8 ounces uncooked pasta (I used bucatini)
  • 6 strips bacon cut into small pieces
  • 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

Instructions 

  • Boil a salted pot of water and cook the pasta al dente according to package instructions.
  • Meanwhile, fry the bacon in a skillet 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.

Nutrition

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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206 Comments

  1. Tamara says:

    5 stars
    We enjoyed this dish very much. Thank you for the recipe.

    1. Natasha says:

      You’re very welcome, Tamara! šŸ˜€

  2. Tanya says:

    5 stars
    I made this tonight and it was sooo delicious!!!

    1. Natasha says:

      Thank you!!

  3. Ted Walker says:

    5 stars
    Excellent …..everyone loved it! Recipe well laid out and easy to follow. Made a 1.5 recipe.

    1. Natasha says:

      Thanks so much, Ted!! Appreciate your review!

  4. Terry Kraker says:

    5 stars
    Phenomenal recipe!! I doubled it and it turned out perfect. Everyone loved it and we will be making this one often.

    Thank you for sharing!!šŸ‘šŸ»šŸ˜ƒšŸ˜‹

    1. Natasha says:

      Thank you so much!! šŸ˜€

  5. Alice says:

    5 stars
    This dish is fabulous!!! Only modification was adding fresh, hand chopped spinach. My older son devoured his whole plate in complete silence which is his biggest compliment. Adding this as a regular meal in our home.

    1. Miranda @ Salt & Lavender says:

      Love that! So glad it’s a new favorite in your home, Alice.

  6. Shannon Miller says:

    5 stars
    Absolutely delicious and super easy to make. Thank you for the great recipe.

    1. Natasha says:

      You are very welcome, Shannon!! šŸ˜€

  7. StuKin says:

    5 stars
    This was easy to make and super-decadent. If it weren’t so caloric, I’d eat it every day. I used a mixture of several different varieties of mushrooms for the visual effect, but that was only because I had them. I saved the recipe in the computer, but it’s so easy I hardly had to. I threw in a handful of baby spinach leaves right before serving to add some green as well as a few toasted pecans for the flavor and texture. Don’t skip the lemon juice. It adds an important burst of brightness. I omitted the flour; I thought it was plenty thick and creamy without it. The cooking water from the pasta had just the right amount of starch.

    1. Natasha says:

      I’m so glad you enjoyed it!