Creamy Bacon Mushroom Pasta
This Creamy Bacon Mushroom Pasta is a delightful dish combining the rich flavors of crispy bacon, earthy mushrooms, and a luscious cream sauce, all tossed with your favorite pasta. An easy and satisfying meal perfect for any day of the week.
Equipment
- 1 Large pot
- 1 Colander
- 1 Large skillet
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 12 oz pasta (penne or fettuccine recommended)
- 6 strips bacon, chopped
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- to taste none salt
- to taste none pepper
- for garnish none fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease.
- In the same skillet, add the sliced mushrooms and cook until they are tender and golden brown, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Reduce the heat to low and pour in the heavy cream. Stir well and let it simmer for about 2-3 minutes until slightly thickened.
- Add the grated Parmesan cheese to the skillet and stir until melted and incorporated. Season with salt and pepper to taste.
- Finally, add the cooked pasta and crispy bacon to the skillet. Toss everything together until the pasta is well coated with the creamy sauce.
- Serve immediately, garnished with chopped parsley if desired.
Notes
Feel free to add spinach or other vegetables for extra nutrition.
To make it a bit spicier, consider adding red pepper flakes to the sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a touch of cream or water to loosen it up.