Creamy Bacon and Mushroom Pasta

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

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.