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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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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!!!
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.
Delicious!! Thank you 🙂
You’re welcome! So happy you enjoyed it, Emily.
A simple, easy and delicious recipe!
Fantastic!
“I don’t have a preference for the brand of wine” – surly you mean grape variety?
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.
Followed this to a T but the cream curdled 🙁 Didn’t affect the taste but was disappointing. Any tips? I used 10%.
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.
Definitely has become a weekly meal in our house, absolutely love it!
I’m so pleased to hear that, Dawn! 🙂 Thanks for letting me know!
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.
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
Yay!! That makes me happy. Thanks for taking the time to write me a review, Dawn! 😀
Soooooo good!!!! Everyone loved it! I added salt but shouldn’t have. Bacon added enough salt!
Fabulous!!
Such an easy tasty recipe lm from australia .l used pappardelle pasta perfect
Fabulous!! Glad you liked it!