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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.
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.
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I made this for supper tonight and it was absolutely delicious! I followed the recipe exactly, except that I used half and half instead of heavy cream. It was coming together great and I had a beautiful sauce. Then I put the bacon, mushrooms and garlic back and it curdled!
Was it the half and half? I will definitely make this again but I would like to not have it curdle again…
Hi Lesley! Yes – that is why I don’t recommend using half and half (see the substitutions & variations section in the blog post where I discuss it). Full fat cream is much less likely to curdle. In any case, I’m glad you liked the flavor. Hopefully next time it won’t curdle.
Easy to make and delicious meal , will share with friends
Thanks so much, Rimma!!
The flavors were all there and it was a hit! I added onions to the pan before the mushrooms only because I love onions in a pasta. I ended up doubling the sauce as I like my pasta well coated and it came out perfect 🙂
I made this for dinner tonight. It was so good. I would recommend this dish. It’s easy to make and is very flavorful. I will definitely put in my rotation of meals. I made just as the recipe called for. I used fettuccine noodles. I did have to add a little More liquid once I added noodles and it simmers Thank you a few minutes. I actuallly added about a 1/4 cup heavy and 1/4 cup more beef broth and about 1/8 tsp Italian seasoning. I didn’t want the pasta water to thin it down. Thank you for sharing this recipe.
Thank you for your review, Pennie! And you’re very welcome.
I made this recipe & it was very good. My adult son loved it. It being my first time wasn’t what I thought it would be. Somehow it lacked liquid. I guess for myself I would add extra seasonings and cream.
Hi Kim! Yes you could definitely add a little more cream or a splash of the hot pasta water if you want a bit more liquid next time.
Made this tonight and my husband and I were in awe. It was delicious. I used white wine and added so broccoli, and sausage. Will definitely make it again.
Wonderful!! 😀 Thank you, Mary!
No tweaking needed. This was so delicious, I felt like a famous gourmet chef.
Thank you for sharing your creation.
You are very welcome, Lisette! 😀
Easiest most versatile dish ever, I have tweaked it according to ingredients I already have, once, I didn’t have dijon so I used wholegrain, no cream, I used some milk, each time it’s been spot on delicious. Definitely my go to for a quick but restaurant quality dish.
Thank you so much!
Easy & Delicious!
Thanks, Nan!! 🙂
Great recipe! My 14 year old son loved it. It came out creamy and delicious!!! Thank you for sharing!!!
You’re very welcome!