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    Home » Pasta

    Creamy Bacon and Mushroom Pasta

    Published: Mar 19, 2021 / Updated: Sep 3, 2021 / 49 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe Print Recipe

    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!

    creamy bacon and mushroom pasta in a shallow bowl

    This pasta dish is easy enough for a busy weeknight but tasty enough for company. And everything is better with bacon. 

    You may also like my Creamy Mushroom Pasta or this Bacon Cream Cheese Tortellini.

    To make this mushroom and bacon pasta, you start by boiling some water for the pasta and make the sauce while it cooks. Fry up some bacon, then once it's nice and crispy, you transfer it to a plate and sauté the mushrooms in the leftover bacon grease. Add in the garlic, then take the mushrooms out of the pan and start making the sauce by adding the chicken broth (or wine), Italian seasoning, lemon juice, flour, and Dijon mustard. Once that has been stirred together and reduced a bit, add in the cream and let it simmer for a couple of minutes. The bacon and mushrooms are then added back to the pan and cooked through for a few more minutes. Toss with the drained pasta and serve. 

    close-up of bacon mushroom pasta

    Recipe notes & tips:

    • I don't have a brand preference for the wine, but something dry like a sauv blanc or pinot grigio will work. You can use chicken broth if you don't want to open a bottle/don't have any. 
    • You can swap the cremini mushrooms for another variety like white mushrooms.
    • The lemon juice and Dijon mustard add more depth to the sauce so that it's not boring and one-dimensional. Don't worry... the sauce doesn't taste like mustard if you're not a fan. 
    • I prefer a longer pasta shape for this recipe (I used bucatini, but spaghetti or linguine or similar will work fine), but any pasta shape will work.
    • 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.

    Love bacon? You may also like...

    • Creamy Bacon Chicken
    • Easy Potato Salad with Bacon
    • Creamy Balsamic Spinach Bacon Mushroom Chicken
    • Chicken Bacon Ranch Pasta
    • Bacon and Leek Pasta
    • Easy BLT Pasta

    bacon and mushroom pasta in a skillet

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

    creamy bacon and mushroom pasta in a shallow bowl

    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!
    4.85 from 19 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 570 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 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

    Instructions
     

    • 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.

    Notes

    • 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.

    Nutrition

    Calories: 570kcalCarbohydrates: 48gProtein: 14gFat: 36gSaturated Fat: 18gTrans Fat: 1gCholesterol: 103mgSodium: 327mgPotassium: 485mgFiber: 2gSugar: 2gVitamin A: 890IUVitamin C: 3mgCalcium: 68mgIron: 1mg
    Keyword creamy bacon mushroom pasta
    Author Natasha Bull
    « Easy Chicken Noodle Soup
    Easy Roasted Potatoes and Carrots »

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    1. Taylor says

      May 9, 2022 at 7:44 PM

      5 stars
      Quick and delicious meal for a weeknight! My toddler even loves it.

      Reply
      • Natasha says

        May 9, 2022 at 9:20 PM

        That's great to hear!! 😀

        Reply
    2. Desiree. says

      May 9, 2022 at 5:45 PM

      5 stars
      So good. I doubled the sauce and added more bacon and added fresh spinach. I will be making again.

      Reply
      • Natasha says

        May 9, 2022 at 7:37 PM

        Awesome!! Glad you liked it!!

        Reply
    3. Anne says

      March 18, 2022 at 8:03 AM

      5 stars
      We loved this! I’m going to double the sauce next time. Thank you so much for a great recipe!

      Reply
      • Miranda @ Salt & Lavender says

        March 18, 2022 at 10:25 AM

        You're welcome, Anne! So pleased you liked it!

        Reply
    4. Stuart says

      March 10, 2022 at 7:37 AM

      5 stars
      Fabulous ! Loved it!!!!! But takes far more prep time than 10 mins......same as most recipes LOL . I added a 4 dried chillies to give it a kick.....yummy!!!

      Reply
      • Natasha says

        March 10, 2022 at 11:41 AM

        I'm so glad you enjoyed it, Stuart! 🙂 Lol it's hard to gauge prep time for sure since everyone goes at their own pace.

        Reply
    5. Emily says

      January 16, 2022 at 12:35 AM

      Delicious!! Thank you 🙂

      Reply
      • Miranda @ Salt & Lavender says

        January 16, 2022 at 6:19 PM

        You're welcome! So happy you enjoyed it, Emily.

        Reply
    6. Michael Pinto says

      January 12, 2022 at 10:25 AM

      5 stars
      A simple, easy and delicious recipe!

      Reply
      • Natasha says

        January 12, 2022 at 1:14 PM

        Fantastic!

        Reply
    7. Olly says

      December 11, 2021 at 11:21 AM

      “I don’t have a preference for the brand of wine” - surly you mean grape variety?

      Reply
      • Natasha says

        December 11, 2021 at 2:32 PM

        Well, the next sentence goes on to say that I recommend sauvignon blanc or pinot grigio. I don't have a brand preference for the sauvignon blanc or pinot grigio. People ask me all the time what specific brand of wine they should buy.

        Reply
    8. Heather says

      December 5, 2021 at 7:10 PM

      3 stars
      Followed this to a T but the cream curdled 🙁 Didn't affect the taste but was disappointing. Any tips? I used 10%.

      Reply
      • Natasha says

        December 5, 2021 at 8:07 PM

        Yes... don't use 10% cream. You used half-and-half (or a "light" cream). Heavy (or whipping cream) has at least 30% fat. I mention in the blog post that swapping the cream for something lower fat (like you did) can lead to curdling.

        Reply
    9. Dawn Kidd says

      November 16, 2021 at 8:56 AM

      5 stars
      Definitely has become a weekly meal in our house, absolutely love it!

      Reply
      • Natasha says

        November 16, 2021 at 9:23 AM

        I'm so pleased to hear that, Dawn! 🙂 Thanks for letting me know!

        Reply
    10. Sandra says

      October 15, 2021 at 2:34 AM

      5 stars
      Somehow I can't Pin it to my collection.
      I will be trying this pasta on the husband, who's a meat-eater. I bet he will be going back for more.

      Reply
    11. Dawn Kidd says

      September 22, 2021 at 1:51 PM

      5 stars
      Wow, cooked this for myself, Husband and neighbours tonight, doubled up on the mushrooms and bacon as we love them. End result was all of us having seconds! Hubby wants it again. Fantastic recipe, thank you

      Reply
      • Natasha says

        September 22, 2021 at 4:38 PM

        Yay!! That makes me happy. Thanks for taking the time to write me a review, Dawn! 😀

        Reply
    12. Jessica Thompson says

      September 20, 2021 at 10:07 AM

      5 stars
      Soooooo good!!!! Everyone loved it! I added salt but shouldn’t have. Bacon added enough salt!

      Reply
      • Natasha says

        September 20, 2021 at 10:44 AM

        Fabulous!!

        Reply
    13. Monica Sheppard says

      July 18, 2021 at 1:30 AM

      5 stars
      Such an easy tasty recipe lm from australia .l used pappardelle pasta perfect

      Reply
      • Natasha says

        July 18, 2021 at 10:46 AM

        Fabulous!! Glad you liked it!

        Reply
    14. khloe henrichs says

      June 30, 2021 at 1:55 AM

      5 stars
      So my family and I have had this four times and we absolutely love it, it's creamy and delicious. Would definitely recommend it and it makes alot we use Rigatoni pasta its so yummy i could eat it everyday if my waist line aloud it <3

      Reply
      • Natasha says

        June 30, 2021 at 8:49 AM

        That's great to hear!! 🙂 I'm so pleased it's a hit for you guys.

        Reply
    15. Dana Hanson says

      June 16, 2021 at 10:35 PM

      5 stars
      This pasta is truly phenomenal. It is 5 stars because it is easy to make, minimal prep, minimal pans, fast cook time, everyday ingredients, and most importantly it tastes so good!!!! Restaurant quality. My only suggestion would be to make sure to make it with spaghetti or angel hair pasta. The only noodles I had on hand were rigatoni, and although it was delicious and wonderful, the sauce to noodle ratio was offf. This could easily be fixed if we followed the exact recipe instructions and used spaghetti type noodles. But even with the rigatoni I had on hand, 5/5 stars. Highly recommend!

      Reply
      • Natasha says

        June 17, 2021 at 9:38 AM

        Thank you so much!! I'm so glad you enjoyed it. 🙂 Yes, I agree this goes best with long pasta noodles. Thanks for taking the time to review my recipe, Dana!

        Reply
    16. BB says

      May 16, 2021 at 12:07 AM

      5 stars
      This was excellent! I made a milk free version as my family has lactose intolerance and milk allergies. I merely substituted the heavy cream for oat milk and tripled the flour. My adult son said he wants it again soon and maybe try it with some grilled chicken.

      Reply
      • Natasha says

        May 16, 2021 at 8:52 AM

        So glad you were able to adapt it!! 🙂 Thanks for letting me know... I'm sure your comment will help other readers.

        Reply
      • Donna says

        June 30, 2021 at 10:07 PM

        5 stars
        My family enjoyed it. The lemon juice and dijon mustard took it to the next level. Thank you!

        Reply
        • Natasha says

          June 30, 2021 at 10:26 PM

          Fantastic!!

          Reply
    17. Nancy says

      April 17, 2021 at 1:56 AM

      Sounds delish - what protein would go well with this? Shrimp or chicken? Suggestions on how to cook it?

      Reply
      • Natasha says

        April 17, 2021 at 10:14 AM

        Hi! It's plenty filling with the bacon as the protein. I suppose you could add a bit of already cooked shrimp or chicken (like rotisserie chicken) towards the end if you wanted to (like just to heat through). If you want to do a chicken or shrimp pasta, I recommend typing "chicken pasta" or "shrimp pasta" into any of the search bars on my website since I have plenty of tested recipes with both those ingredients.

        Reply
    18. Monica says

      April 16, 2021 at 10:17 PM

      5 stars
      Just made this tonight and it's delicious! Even my picky kids cleaned their bowls. Thanks for sharing the recipe!

      Reply
      • Natasha says

        April 17, 2021 at 10:17 AM

        Fantastic!! You're very welcome!

        Reply
    19. Tera says

      April 16, 2021 at 9:54 PM

      4 stars
      Loved the flavor but I was hoping you could add a note about reserving pasta liquid to the instructions. Also thinking this may need some spinach to cut the rich flavor?

      I did double the ,mushrooms and that was perfect.

      Reply
      • Natasha says

        April 17, 2021 at 10:15 AM

        Hi! Sure, you could definitely add in some spinach. I'm a bit confused since I do have the note in step 8. Was that somehow confusing?

        Reply
        • Rania says

          April 23, 2021 at 3:59 AM

          She probably means add it to step 1. Some people might not read the whole recipe before starting, and by the time you get to step 8, you already drained all the pasta water.

          Haven’t tried this yet but want to make it this weekend!

          Reply
          • Natasha says

            April 23, 2021 at 8:11 AM

            I hope you like it! Let me know. 🙂

            Reply
    20. Andria says

      April 8, 2021 at 3:45 AM

      Hi there. Your ingredients list 1 teaspoon flour but I don't see it used anywhere in the recipe. Am I missing the step? Thanks!

      Reply
      • Natasha says

        April 8, 2021 at 9:07 AM

        Hi! Step 6. So sorry! I do proofread my recipes multiple times, but somehow I managed to miss that. Just updated it.

        Reply
    21. Heather says

      April 3, 2021 at 5:19 PM

      5 stars
      Made this for dinner and it was a HUGE hit. The sauce was creamy without being too rich. I’ve tried several of your recipes and have enjoyed all that I’ve tried. Thank you so much!

      Reply
      • Natasha says

        April 3, 2021 at 5:21 PM

        Fantastic!! I'm so glad to hear that, Heather! Thanks for taking the time to write me a review, and do let me know if you try anything else. 😀

        Reply
    22. Kerri McDougall says

      March 21, 2021 at 4:54 PM

      5 stars
      FIVE STARS. I tried this recipe for the first time today and it is SO delicious! The sauce is perfectly seasoned and is creamy without being heavy. It’s definitely a keeper and will be a regular in my meal planning rotation.

      Reply
      • Natasha says

        March 21, 2021 at 5:00 PM

        I'm so happy you enjoyed it, Kerri!! Thank you so much for taking the time to write me a review. 😀

        Reply
    23. Lori K. Weyer says

      March 21, 2021 at 2:32 PM

      While my husband and I love mushrooms, but our 2 daughters hate them. Any substitutions or ideas?

      Reply
      • Natasha says

        March 21, 2021 at 2:43 PM

        Hi! Might be easiest to try a different recipe since the mushrooms are really the star of the dish. Do your girls like tomatoes? They may like this bacon and tomato pasta: https://bit.ly/3tNL7TX or this bacon and leek pasta is a good one too: https://bit.ly/2OX4R8L

        Reply

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    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

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