Creamy Bacon Mushroom Pasta (Printable Version)

A savory dish combining crispy bacon, sautéed mushrooms, and a smooth, creamy sauce simmered to perfection.

# Ingredients Required:

→ Pasta

01 - 225 grams bucatini pasta

→ Meat

02 - 6 strips bacon, cut into small pieces

→ Vegetables

03 - 225 grams cremini mushrooms, sliced
04 - 2 cloves garlic, minced

→ Liquids and Seasonings

05 - 80 milliliters chicken broth or dry white wine
06 - 0.25 teaspoon Italian seasoning
07 - 1 teaspoon lemon juice
08 - 1 teaspoon all-purpose flour
09 - 0.5 teaspoon Dijon mustard
10 - 240 milliliters heavy cream
11 - Salt and black pepper, to taste

→ Garnishes (optional)

12 - Freshly grated Parmesan cheese
13 - Chopped fresh parsley

# Guide to Cooking:

01 - Bring a large pot of salted water to a boil. Cook the bucatini until al dente according to package directions. Reserve some pasta water before draining.
02 - In a skillet over medium-high heat, fry the bacon until crispy. Remove with a slotted spoon and place on paper towels to drain, leaving bacon fat in the pan.
03 - Add sliced mushrooms to the skillet and cook, stirring occasionally, until they release moisture and it evaporates, about 5 to 6 minutes.
04 - Stir in minced garlic and cook for 30 seconds until fragrant, then transfer mushrooms to the plate with bacon.
05 - Add chicken broth (or white wine), Italian seasoning, lemon juice, flour, and Dijon mustard to the skillet. Stir and cook for about one minute without boiling off the liquid completely.
06 - Pour in the heavy cream and let the mixture simmer for approximately 2 minutes until slightly thickened.
07 - Return mushrooms and bacon to the skillet. Allow the sauce to heat through and thicken slightly, then add the drained pasta. Toss to combine thoroughly.
08 - Adjust seasoning with salt and pepper as needed. If the sauce becomes too thick, incorporate a splash of reserved pasta water. Serve topped with Parmesan cheese and chopped parsley if desired.

# Extra Suggestions:

01 - For a lighter version, substitute heavy cream with half-and-half. Reserve pasta water to adjust sauce consistency, and add red pepper flakes for a mild heat.

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