Creamy Bacon Mushroom Pasta

This creamy bacon and mushroom pasta is a cozy meal that comes together quickly on busy evenings. The crispy bacon and earthy mushrooms swim in a luscious creamy sauce that feels indulgent without needing hours in the kitchen.

This recipe became a regular when I needed something special on a weeknight but didn’t want to fuss over complicated steps. It’s comforting in the best way and always gets compliments.

Ingredients

• Bucatini pasta: for a firm bite and a hollow center that holds sauce well
• Bacon pieces: create rich, smoky flavor and crispy texture
• Cremini mushrooms: offer a meaty, earthy base which complements the bacon perfectly choose firm, unblemished mushrooms
• Fresh garlic: adds a bright depth, avoid pre-minced for best flavor
• Chicken broth or dry white wine: brings acidity and lightness to cut through the creaminess
• Italian seasoning: introduces classic herb notes for balance
• Lemon juice: brightens and lifts the sauce, add just before simmering
• Flour: thickens the sauce gently without clumping whisk well to avoid lumps
• Dijon mustard: adds subtle sharpness and depth
• Heavy cream: gives the sauce its silky richness for lighter fare, half and half works too
• Salt and pepper: to taste season gradually and adjust at end
• Fresh grated parmesan cheese: enhances umami and adds savory brightness (optional)
• Chopped parsley: for a fresh, herbaceous finish (optional)

Instructions

Build The Pasta:

Cook a large pot of salted water until boiling. Add the bucatini pasta and cook until al dente following package timing carefully. The pasta should be firm but cooked through to avoid mushiness in the sauce later. Drain but save some pasta water for adjusting sauce.

Make Bacon Crispy:

Heat a skillet over medium high and fry the bacon pieces. Stir occasionally until evenly crispy but not burnt. Remove bacon and transfer to a plate lined with paper towels. Leave bacon fat in pan for mushroom cooking which carries flavor into the sauce.

Cook Mushrooms:

Add sliced cremini mushrooms to the bacon fat in the skillet over medium heat. Stir occasionally and let the mushrooms release their moisture for about 5 to 6 minutes. Continue cooking until most of the moisture evaporates and mushrooms begin to brown. This step deepens flavor immensely.

Add Aromatics:

Stir minced garlic into the skillet with mushrooms and cook just 30 seconds until fragrant. Avoid overcooking the garlic to prevent bitterness. Then remove mushroom and garlic mixture to the bacon plate.

Create The Sauce:

In the same skillet, combine chicken broth or dry white wine, Italian seasoning, lemon juice, flour, and Dijon mustard. Stir quickly to blend and let it cook on medium heat for about a minute—just enough to activate the flour without boiling off the liquids.

Simmer Cream:

Add heavy cream to the skillet and bring mixture to a gentle simmer. Let the sauce thicken slightly over two minutes while stirring frequently. This slow simmer creates a velvety texture without curdling.

Combine Ingredients:

Return mushrooms and bacon to the skillet with the cream sauce. Heat through for a few minutes until everything is evenly coated and the sauce thickens just enough to cling to the ingredients.

Finish The Dish:

Add the cooked pasta to the skillet and toss gently to combine with sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up. Season with salt and pepper to taste. Serve topped with freshly grated parmesan cheese and chopped parsley if you want that extra flavor boost.

I love how the smoky bacon and earthy mushrooms pair so well with cream. It feels indulgent but grounded by those savory bites. This dish always reminds me of cozy family dinners when the kitchen smells like warmth and comfort.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. The sauce may thicken in the fridge, so gently reheat with a splash of water or broth to bring back its creamy texture. Avoid freezing if possible as cream-based sauces can separate after thawing.

Ingredient Swaps

For a vegetarian twist, substitute bacon with smoked tempeh or smoked paprika for that smoky note. Use vegetable broth instead of chicken broth. Swap cremini mushrooms for button mushrooms or even shiitake for a richer umami flavor. Half and half or a good quality coconut cream works if you prefer a lighter or dairy-free sauce.

Serving Ideas

Sprinkle with toasted pine nuts or walnuts for crunch. Serve alongside a simple green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or toasted baguette slices soak up extra sauce wonderfully. A crisp white wine like Pinot Grigio pairs beautifully with the cream and mushrooms.

This pasta balances comforting richness with easy preparation, making it perfect for busy nights and special occasions alike.

Frequently Asked Recipe Questions

→ What pasta type works best for this dish?

Bucatini or similar long pasta with a hollow center holds the sauce well, but any al dente pasta like spaghetti or fettuccine works nicely.

→ Can I substitute bacon with another protein?

Yes, pancetta or smoked ham can be used for a similar smoky richness, or mushrooms alone for a vegetarian twist.

→ How do I prevent the sauce from becoming too thick?

Reserve some pasta cooking water and add a splash to loosen the sauce if it thickens too much while mixing.

→ What is the purpose of chicken broth or white wine in the sauce?

They add depth of flavor and help deglaze the pan, enhancing the savory notes of bacon and mushrooms.

→ Can I make this dish lighter without losing creaminess?

Using half-and-half or reducing the amount of cream keeps it lighter while maintaining a creamy texture.