Indulge in the rich and savory flavors of our Bacon and Mushroom Pasta recipe. This dish combines the smoky, salty goodness of bacon with the earthy taste of mushrooms, all tossed in a creamy sauce that coats every strand of pasta. Whether you're cooking for a cozy night in or entertaining guests, this simple yet satisfying dish is sure to be a hit.
This Bacon and Mushroom Pasta recipe is a nod to my Tuscan Chicken Thighs recipe with its sundried tomatoes. If you've tried my Pumpkin Pasta Sauce Recipe, Chicken Marsala Fettuccine or my French Onion Chicken Pasta, you know I'm a huge fan of a creamy, saucy pasta.
Jump to:
Ingredients
You know that when an ingredient list starts with bacon, that you're in for a treat! Every bite just as comforting as the next!
- Bacon
- Cremini Mushrooms
- Garlic
- Sundried Tomatoes
- Flour
- Chicken Broth
- Worcestershire Sauce
- Dijon Mustard
- Cream Cheese
- Linguine Pasta (or your favorite pasta)
See recipe card for quantities.
How to make Bacon and Mushroom Pasta
Start by placing a large pot of water on the stove. While it comes to a boil, make the sauce.
In a large frying pan, cook you pieces of bacon. When crispy, remove from the pan, keeping some of the bacon fat.
Add the sliced mushrooms to the pan with the remaining bacon fat. Once reduced, add the sliced garlic and sundried tomatoes. Cook for a couple minutes.
Sprinkle the flour in the pan and stir it in until absorbed by the liquids in the pan.
Deglaze the pan with the chicken broth. Stir it in until the sauce thickens.
Once thickened, stir in the cream cheese, Worcestershire sauce and Dijon mustard.
Turn the heat off of the pan. Return the cooked bacon back into the sauce.
Dust a good pinch of salt into the boiling water and cook the pasta until al dente, or as directed on the package.
Add the cooked pasta to the sauce. If too thick, loosen up the sauce with a little bit of pasta water.
Serve the pasta with freshly grated parmesan cheese and freshly chopped parsley.
Substitutions & Variations
- Veggies - You could replace the sundried tomatoes with bell peppers or frozen peas
- Pasta - Just about any type of pasta works in this recipe, whether long or short.
- Vegetarian - Omit cooking the bacon first and start with the mushrooms. Replace the chicken broth with vegetable stock.
Storing leftover Bacon and Mushroom Pasta
Store any leftover Bacon and Mushroom Pasta in the refrigerator for 2-3 days.
Recipe
Bacon and Mushroom Pasta
Ingredients
- 8 oz Fettucine
- 6 slices Bacon cut in ½ inch strips
- 3 cups Cremini Mushrooms halved and sliced
- 4 cloves Garlic minced
- ¼ cup Sundried Tomatoes roughly chopped
- 1 tablespoon All-Purpose Flour
- 1 cup Chicken Broth
- 1 tablespoon Worcestershire Sauce
- 2 teaspoon Dijon Mustard
- 2 tablespoon Cream Cheese
Instructions
- Start by cooking your chopped bacon in a large frying pan on medium heat. Once cooked, remove from the pan, while leaving some of the fat.
- Cook the mushrooms in the remaining bacon fat, until reduced. Add in the garlic and sundried tomatoes. Cook for 2-3 minutes.
- Sprinkle the flour into the frying pan and stir it in so that it absorbs the remaining liquids in the pan.
- Deglaze the pan with the chicken broth. Stir it in, until the sauce has thickened up.
- Add the cream cheese, Worcestershire and Dijon in the mushroom sauce. Stir until the cream cheese has melted.
- Add the cooked bacon back into the sauce.
- Cook the pasta in a large pot of salted, boiling water, until al dente. Remove the cooked pasta from the water.
- Toss the cooked pasta into the sauce. You may want to add some of the pasta cooking water to the dish to loosen up the sauce a little.
- Serve with freshly grated parmesan and chopped parsley.
Leave a Reply