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Creamy Bacon and Mushroom Pasta

Published: / Updated: / 90 Comments

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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.

Try these next

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

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!
4.80 from 35 votes
Print Recipe Pin Recipe Save
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 570 kcal

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
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  4. Ginny says

    5 stars
    This turned out so amazing! I used a flavorful chicken broth and extra Italian seasoning! It’s nice and creamy and so flavorful! This will be my new go to in my pasta sauce rotation of marinara and Alfredo.

    Reply

  5. Cami Novachek says

    4 stars
    We made this tonight and thought it was easy to make and very tasty. Making the bacon adds some time but is so worth it since as my husbands says, it makes everything better! I'm definitely adding to my folder and will be making it again.

    Reply

    • Natasha says

      I would reheat slowly over a low heat and boil the pasta fresh. You may need to add another splash of cream to perk up the sauce.

      Reply

  7. LaDawn says

    5 stars
    WOW! This tasted amazing! I will definitely make it again and this time for people! The flavors are subtle but complex....the white wine and the Dijon are the secret. Don't use broth....use the wine. Well done! Thank you for publishing.

    Reply

  8. Leslie says

    5 stars
    I made this using sliced portobello mushrooms and it was easy, quick, and very tasty! I’ll definitely make it again!

    Reply

  9. Denise says

    5 stars
    This was so delicious and easy. I added chopped up asparagus & chopped onion and I used elicoidi pasta which was from Costco. Tasted like restaurant quality!

    Reply

  10. Deborah says

    4 stars
    We loved this meal! The pre-cooked bacon was just as good as your original recipe. Butter/oil a tablespoon each blended with mushrooms was no problem!
    Continued with the remainder of the recipe with no issues. Tomorrow is leftover night with added chicken tenderloins mixed into the blend! Adding a salad.. yum !

    Reply

  11. Deborah says

    I am wondering can I use precooked bacon? I haven’t made this dish yet. I’m over 70 & bacon fat is not good for me. How should I adjust this recipe?

    Reply

    • Natasha says

      Hi! You could use precooked bacon, but I haven't tried that myself. You'd need to add 1-2 tablespoons of butter and/or a combo of butter and olive oil to sauté the mushrooms in since they're cooked in bacon fat the way the recipe is written. Let me know how it goes!

      Reply

    • Natasha says

      Well, the one pictured is a Le Creuset enameled cast iron skillet... I use it for much of my cooking. Any skillet should be fine, though!

      Reply

  13. Christine Cliatt says

    5 stars
    It was really delicious. I’m not sure what kind of magic kitchen wizard you are though, took me about an hour. Worth it though.

    Reply

  14. Alannis says

    5 stars
    This is my families favorite meal— we eat it at least once a week with a salad. I use bow tie banza protein pasta, lots of spinach, and sometimes we add a bit of chicken breast or spicy sausage too. I also tend to go a lot heavier on the lemon juice. Absolutely love this recipe and have shared it with several family members as well 🙂

    Reply

  15. Danette says

    5 stars
    Made the recipe tonight for dinner and my non-pasta eating husband said this was really good…WOW. Thanks for sharing!

    Reply

  18. Heather says

    4 stars
    I made this tonight for dinner using Penne and it was very good. My son asked for 3rds, but had to stop him since his sisters aren’t home yet. If my kids wouldn’t complain, I might add spinach and sun-dried tomatoes next time.

    Reply

  20. Desiree. says

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

    Reply

  22. Stuart says

    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

      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

    • Natasha says

      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

  26. Heather says

    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

      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

  28. Sandra says

    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

  29. Dawn Kidd says

    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

  32. khloe henrichs says

    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

  33. Dana Hanson says

    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

      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

  34. BB says

    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

      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

      • Shanna says

        5 stars
        It is delicious!
        Made it for my kids because I have to work, and ofcourse I had to try it and I was really surprised about the flavour😁
        I made 4 things from here and they were all very good and approved!
        Only thing is that it needs a little more work because I have to check the measurements, and somethings I am not 100% sure because I have to believe the websites!

        Reply

  36. Monica says

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

    Reply

  37. Tera says

    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

      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

        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

  38. Andria says

    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

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

      Reply

  39. Heather says

    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

      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

  40. Kerri McDougall says

    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

  41. Lori K. Weyer says

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

    Reply

      • Sara says

        4 stars
        Hi Natasha, I made the mushroom bacon pasta today. Followed the recipe but I didn’t use any cream and used turkey bacon instead. What I did use was the pasta water to thicken the sauce. It does cook down quickly but makes a delicious creamy sauce without the fat calories. I love my pasta, as does my Italian husband so I try to cut back on extra fat. I did use a little more extra virgin olive oil as I was sautéing the garlic, spices and I threw In a good pinch of red pepper flakes too! When all combined I added some fresh parsley on top. We loved this recipe and I used fettuccine btw! Thank you for a great recipe idea

        Reply