This post may contain affiliate links. Please read our disclosure policy.
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 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
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.
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.
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.
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 bacon mushroom pasta
- 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. Garlic Bread works too.
- 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.
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe is bland. I followed the recipe to a T. It needs a lot of extra seasoning. Our family was disappointed. I will note that didn’t have chicken broth so we used wine. If I were to repeat this, I’d use a cream of mushroom soup to replace the cream or add Alfredo from a jar.
Easy and quick dinner option and it tastes great. Serve it with a salad and dinner is served.
Thank you!!
Has anyone ever tried cream of mushroom soup instead of cream? Seems like it might work.
Hi Nancy! It might end up a bit salty, and the texture will be different, but you could give it a try.
Personally, I’d stick to the recipe. It’s very easy and good. I’ve made it many times.
Tried this recipe and it was a big hit! I ended up using fettuccine noodles, since I discovered that was all I had in the cupboard and also diced up our leftover roasted chicken into the sauce. Might make extra sauce and add some grated Parmesan cheese into to it next time we make it. Definitely will add into our family favourites.
I’m thrilled it was a hit, Victoria!
Absolutely love this recipe and it’s a go to regularly for my family, even my 6 year old loves it ! That add for spinach at the end makes an nice crunch, I also add pine nuts on top! Thanks for sharing 🙂
Thanks, Kate!! 😀
I exchanged the bacon with hot and sweet Italian sausage. It was delicious.
Thank you!!
This looks like a great recipe. i’m going to try it tonight. It is frankly annoying that i had to read through the whole page before you could be bothered to set forth the quantities of each ingredent required.
5 stars for the recipe. 1 for the formatting.
You can feel free to hit the “jump to recipe” button or spend 2 seconds scrolling, Stephen. Many people appreciate the extra info and step-by-step photos… not everyone is an expert chef. 🙂
Dog that’s how recipe sites like this make money. More scroll time = more ads seen = the site owner gets compensated for the work they put in. First time cooking with an online recipe? Welcome to the club!
Mate, you’ve got issues.
Hello Natasha, can I use Mustard Powder? I don’t have any Djon.
Regards
Emma
Hi Emma! I think that should be ok. I’d start quite sparingly, though, as it is quite concentrated.
Great quick food for me a single elderly man.
Glad you enjoyed it, Robert!
I’ve had this pinned for a long time and had just never made it until tonight. I read the comment about the half and half curdling, so I let it come to room temp while I prepared the rest. I changed the order a bit too; I added the mushrooms and pasta back to the skillet, added a little slurry of cornstarch using the warm liquid from the skillet to the half and half, and then put that in last. I brought it to a simmer to thicken a bit before serving.
This was a hit with both my husband and I! Thanks for the recipe.
You are very welcome, Dawne!