Creamy Bacon and Mushroom Pasta Recipe - Quick Dinner Ideas You'll Love
Craving something creamy, cozy, and ridiculously satisfying after a long day? Say hello to your new favorite weeknight hero — Creamy Bacon and Mushroom Pasta. This dish is where comfort food meets quick cooking, and trust me, it’s every bit as dreamy as it sounds.
Picture this: crispy, smoky bacon sizzling away while juicy mushrooms soak up all that flavor. Then comes the magic — a silky bacon cream sauce loaded with garlic, herbs, and just the right amount of cream to make it lush but not heavy. You’ll twirl your fork through every bite thinking, “Yep, this is what happiness tastes like.”
The best part? You don’t need to raid a fancy grocery store to pull this off. A few pantry staples, some pasta, and a pack of white mushrooms are all you need. (FYI: this recipe is proof that recipes with white mushrooms don’t have to be boring.) It’s done in about 30 minutes — faster than your delivery guy can find parking.
And while it’s simple enough for a Tuesday night, it’s also fancy enough to impress a date or your in-laws. Because let’s be real, mushroom and bacon recipes always feel like a little black dress — they just work for every occasion. Want to level it up? Try adding sausage and mushrooms for an extra kick of flavor — it’s a game-changer IMO.
Whether you call it bacon cream pasta, bacon mushroom, or just “pure comfort in a bowl,” this one’s a keeper. Bookmark it under “dinner ideas with bacon” — because once you make it, you’ll find yourself craving it again and again. Seriously, who needs takeout when pasta tastes this good?
Creamy Bacon and Mushroom Pasta Recipe - Quick Dinner Ideas You'll Love
Ingredients
- 8 ounces pasta of choice (bucatini works great)
- 6 slices bacon, chopped into bite-sized pieces
- 8 ounces cremini mushrooms, thinly sliced
- 2 garlic cloves, finely minced
- 1/3 cup chicken broth or a splash of dry white wine
- 1/4 teaspoon Italian seasoning
- 1 teaspoon fresh lemon juice
- 1 teaspoon all-purpose flour
- 1/2 teaspoon Dijon mustard
- 1 cup heavy cream or whipping cream
- Salt and black pepper, to taste
- For garnish: freshly grated Parmesan and chopped parsley
Directions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve a small cup of the starchy pasta water just in case you need to loosen the sauce later.
- Fry the bacon: In a large skillet over medium-high heat, cook the chopped bacon until golden and crisp. Transfer the cooked bacon to a paper towel–lined plate, keeping the flavorful bacon drippings in the pan.
- Sauté the mushrooms: Toss the sliced mushrooms into the same pan and cook for about 5–6 minutes, stirring occasionally, until they release their moisture and begin to brown beautifully. Add the minced garlic and cook for another 30 seconds until fragrant. Remove the mushrooms and set them aside with the bacon.
- Make the sauce base: Pour the broth (or wine) into the skillet, then whisk in the Italian seasoning, lemon juice, flour, and Dijon mustard. Stir well and let it cook for just under a minute—don’t let it evaporate completely.
- Add the cream: Reduce the heat to medium and stir in the heavy cream. Let it gently simmer for about 2 minutes until it starts to thicken slightly.
- Combine everything: Return the bacon and mushrooms to the skillet. Toss everything together and let it cook for a few minutes so the flavors mingle and the sauce reaches a silky consistency.
- Finish the pasta: Add the cooked pasta directly into the pan and coat it evenly in the creamy sauce. If the sauce feels too thick, stir in a splash of that reserved pasta water until it’s perfect. Season with salt and pepper to taste.
- Serve and enjoy: Plate it up and finish with a generous sprinkle of Parmesan cheese and fresh parsley. Serve immediately while it’s hot and creamy — comfort food at its finest!
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