Bacon and Mushroom Pasta
Bacon and Mushroom Pasta Recipe
This Bacon and Mushroom Pasta recipe delivers bold flavors in a simple, satisfying dish. Perfect for a weeknight dinner or a comforting weekend meal, it combines the savory richness of bacon with the earthy depth of mushrooms. The creamy sauce ties everything together, coating each strand of pasta in a velvety layer of flavor. With minimal ingredients and straightforward steps, this dish offers a gourmet experience with minimal effort.
Ingredients
Here are the ingredients you will need to prepare Bacon and Mushroom Pasta. This recipe serves four people.
- 12 ounces (340 g) of pasta (fettuccine, spaghetti, or penne work well)
- 6 slices of thick-cut bacon, chopped
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces (280 g) cremini or white mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 cup dry white wine (optional)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
As you gather the ingredients, try to choose high-quality pasta and fresh mushrooms. These make a noticeable difference in the final flavor. If you prefer a lighter version, you may substitute half-and-half for the heavy cream, though the sauce will be slightly thinner.
Preparing the Ingredients
Before you start cooking, it’s best to have everything prepped and ready. This will make the cooking process smoother and more enjoyable. Begin by slicing the mushrooms and chopping the onion. Mince the garlic and cut the bacon into small pieces, about one inch wide. Grate the Parmesan cheese and set it aside. If you plan to use fresh parsley for garnish, chop it finely at this stage.
Fill a large pot with water and add a generous amount of salt. Bring it to a boil, as you’ll cook the pasta while preparing the sauce. Once the water reaches a rolling boil, add the pasta and cook until al dente, according to package directions. Reserve about one cup of the pasta water before draining, as it can be used to adjust the sauce’s consistency later if needed.
Cooking the Bacon and Mushrooms
Heat a large skillet or sauté pan over medium heat. Add the chopped bacon and cook until it turns crispy and golden brown, about 6 to 8 minutes. Stir occasionally to ensure even cooking. Once done, use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the rendered fat in the pan.
Add two tablespoons of olive oil to the pan with the bacon fat. This blend of fats adds richness and helps sauté the vegetables without burning. Add the chopped onion and cook for 3 to 4 minutes until it becomes soft and translucent. Stir in the minced garlic and sauté for another 30 seconds, just until fragrant.
Next, add the sliced mushrooms to the pan. Spread them out evenly to allow them to brown rather than steam. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to caramelize. Sprinkle the dried thyme over the mushrooms and stir to combine. The herbs complement the mushrooms and enhance their earthy flavor.
Making the Cream Sauce
Once the mushrooms are browned and fragrant, pour in the white wine if using. Allow it to simmer for 2 to 3 minutes to reduce slightly. This step deglazes the pan and lifts any flavorful bits stuck to the bottom. If you prefer not to use wine, you can skip this step or substitute with a splash of chicken broth or water.
Lower the heat to medium-low, then add the heavy cream to the pan. Stir continuously to incorporate it with the mushroom and onion mixture. Let the sauce simmer gently for about 3 to 5 minutes, allowing it to thicken slightly. Stir in the grated Parmesan cheese and continue to cook until the cheese melts into the sauce, creating a smooth, cohesive texture.
Season the sauce with salt and freshly ground black pepper to taste. Keep in mind that the bacon and Parmesan already add saltiness, so it’s best to taste before adding too much. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it and ensure a silky consistency.
Combining the Pasta and Sauce
With the sauce ready and the pasta cooked, it’s time to bring everything together. Add the drained pasta to the skillet, using tongs or a pasta spoon to mix it thoroughly with the sauce. Toss gently to coat every strand or piece with the creamy mixture. Add the cooked bacon back into the pan and stir to distribute it evenly throughout the dish.
If the sauce still seems too thick, add a bit more pasta water, a tablespoon at a time, until you reach the desired consistency. The starch in the pasta water helps bind the sauce to the noodles, making it creamy without being heavy.
Let the pasta sit in the sauce for a minute or two over low heat to absorb the flavors. Stir occasionally to prevent sticking and ensure even heat distribution. This step enhances the taste and texture of the final dish.
Serving Suggestions
Once the pasta is fully combined and heated through, transfer it to serving plates or a large bowl. Garnish with chopped fresh parsley for a pop of color and a hint of freshness. Additional grated Parmesan can be served on the side for those who enjoy extra cheese.
This dish pairs well with a crisp green salad and a slice of garlic bread or a warm baguette. A glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio, complements the creamy sauce and enhances the overall dining experience.
For a heartier meal, you can add grilled chicken or sautéed shrimp to the pasta. Vegetarians can omit the bacon and use plant-based alternatives or add extra mushrooms and vegetables like spinach or zucchini.
Storage and Reheating Tips
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the pasta in a skillet over medium heat with a splash of cream or milk to restore the sauce’s creaminess. Stir frequently until warmed through.
Microwave reheating is also possible but may result in a thicker sauce. If using this method, cover the pasta and heat in 30-second intervals, stirring in between to ensure even warming. Add a little liquid if necessary to bring back the original texture.
Freezing this dish is not recommended, as the cream sauce may separate and alter the consistency upon thawing. For best results, enjoy the pasta fresh or within a couple of days.
Final Thoughts
Bacon and Mushroom Pasta is a flavorful, comforting dish that combines rich ingredients in a balanced and satisfying way. The smoky bacon, tender mushrooms, and creamy sauce come together in a dish that feels indulgent without being overly complicated to prepare. Whether you’re cooking for family, friends, or simply treating yourself, this pasta recipe is sure to please. With a few pantry staples and fresh ingredients, you can create a memorable meal that brings a touch of restaurant-quality dining to your kitchen.
