Creamy Bacon Mushroom Pasta
Indulge in pure comfort with this Creamy Bacon Mushroom Pasta – rich, savory, and irresistibly delicious in every bite!
Ingredients
- 8 ounces uncooked pasta such as bucatini
- 6 strips bacon cut into small pieces
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 1/3 cup chicken broth or dry white wine
- 1/4 teaspoon Italian seasoning
- 1 teaspoon lemon juice
- 1 teaspoon flour
- 1/2 teaspoon Dijon mustard
- 1 cup heavy cream
- Salt & pepper to taste
- Freshly grated parmesan cheese and chopped parsley for serving optional
Instructions
- Boil a pot of salted water and cook the pasta al dente according to package instructions.
- In a skillet over medium-high heat, fry the bacon until crispy. Transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pan.
- Add the mushrooms to the skillet and cook for 5-6 minutes until they release water and it evaporates.
- Stir in the garlic and cook for 30 seconds. Remove the mushrooms from the pan and set aside with the bacon.
- In the same skillet, add the broth, Italian seasoning, lemon juice, flour, and Dijon mustard. Stir and cook for about a minute.
- Pour in the cream and let it simmer for 2 minutes.
- Return the mushrooms and bacon to the skillet. Cook for a few more minutes until slightly thickened. Add the drained pasta to the skillet and toss. Season with salt & pepper.
- Serve with parmesan cheese and parsley if desired. If the sauce is too thick, add a splash of hot pasta water before draining.
Notes
Notes:
- For a lighter version, you can use half-and-half instead of heavy cream.
- Feel free to add some red pepper flakes for a spicy kick.
- For a lighter version, you can use half-and-half instead of heavy cream.
- Feel free to add some red pepper flakes for a spicy kick.