Creamy Bacon and Mushroom Pasta

4.84 from 92 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 Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: creamy bacon mushroom pasta

Servings:

Author: Natasha Bull

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.

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