Creamy Bacon Mushroom Pasta
This delightful creamy bacon mushroom pasta is a comforting and indulgent dish that comes together quickly. The richness of the cream, the savory flavor of the bacon, and the earthiness of mushrooms create a perfect combination. Ideal for a weeknight dinner or a special occasion.
Equipment
- 1 Large pot
- 1 Skillet
- 1 Colander
- 1 Wooden spoon or spatula
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 12 oz pasta (fettuccine or your choice)
- 6 strips bacon, diced
- 8 oz mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- fresh parsley, chopped optional, for garnish
Instructions
- Begin by cooking the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside when al dente.
- In a skillet over medium heat, add the diced bacon. Cook until the bacon is crispy, about 5-7 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess fat.
- In the same skillet, add chopped onions and sauté until translucent, about 3-4 minutes.
- Add the sliced mushrooms to the skillet and cook until they are soft, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Pour in the heavy cream and bring it to a gentle simmer. Stir well to combine.
- Add the grated Parmesan cheese to the sauce, stirring until melted and creamy. Season with salt and pepper to taste.
- Toss the cooked pasta in the creamy bacon mushroom sauce, ensuring the pasta is well coated. Add the crispy bacon back into the pasta mixture and combine.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes
You can also add peas or spinach for extra color and nutrition.
For a lighter option, you can substitute half-and-half for heavy cream or use a lower-fat cheese.
Adjust the amount of garlic and cheese according to your taste preference. Enjoy your meal!