Bacon and Mushroom Pasta
This easy bacon and mushroom pasta is pure comfort in a bowl, featuring crispy bacon, earthy mushrooms, and a creamy parmesan sauce. Ready in just 20 minutes, it’s the perfect cozy dinner for two with minimal cleanup.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 6 oz dried pasta (fettuccine, spaghetti, or linguine)
- 4 oz thick-cut bacon, chopped
- 6 oz cremini or white button mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup freshly grated parmesan cheese (plus extra for serving)
- 1 teaspoon olive oil (if needed)
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional)
- 1/4 cup reserved pasta water
Instructions
- Bring a medium saucepan of salted water to a boil. Add pasta and cook according to package instructions (8-10 minutes), stirring occasionally. Aim for al dente.
- While pasta cooks, chop bacon, slice mushrooms, mince garlic, and grate parmesan cheese.
- Heat a large skillet over medium heat. Add bacon and cook for 3-4 minutes until golden and crispy. Transfer bacon to a paper towel-lined plate, leaving fat in the pan.
- If needed, add olive oil to the skillet. Add mushrooms and sauté for 4-5 minutes until browned and most liquid has evaporated.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Lower heat to medium-low. Pour in heavy cream and reserved pasta water, scraping up browned bits from the pan.
- Stir in grated parmesan and most of the crispy bacon. Season with salt and pepper to taste.
- Drain pasta (reserve some pasta water) and add to the skillet. Toss to coat. Add more pasta water if sauce is too thick.
- Remove from heat. Sprinkle with fresh parsley and extra parmesan. Divide between two bowls and top with remaining bacon. Serve immediately.
Notes
For best results, use fresh parmesan and don’t skip the reserved pasta water for a silky sauce. Cook mushrooms in batches if your pan is small to avoid steaming. Adapt with gluten-free pasta or dairy-free cream as needed. Leftovers keep for up to 3 days in the fridge; reheat gently with a splash of milk or water.
Nutrition
- Serving Size: 1/2 of recipe (about 1 bowl)
- Calories: 530
- Sugar: 3
- Sodium: 700
- Fat: 30
- Saturated Fat: 13
- Carbohydrates: 48
- Fiber: 3
- Protein: 18
Keywords: bacon and mushroom pasta, creamy pasta, easy dinner, pasta for two, weeknight dinner, Italian pasta, quick pasta recipe, comfort food