Creamy Bacon and Mushroom Pasta
Delicious creamy bacon and mushroom pasta recipe with garlic herb sauce, ready in 30 minutes.
Equipment
- skillet
- pot
Ingredients
- 8 ounces uncooked pasta I used bucatini
- 6 strips bacon cut into small pieces
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- ⅓ cup chicken broth or dry white wine
- ¼ teaspoon Italian seasoning
- 1 teaspoon lemon juice
- 1 teaspoon flour
- ½ teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- Salt to taste
- Pepper to taste
- parmesan cheese for serving, optional
- chopped parsley for serving, optional
Instructions
- Boil a salted pot of water and cook the pasta al dente according to package instructions.
- Meanwhile, fry the bacon in a skillet until crispy over medium-high heat. Transfer to a paper towel lined plate, leaving the fat in the pan.
- Add the mushrooms to the skillet, and cook, stirring occasionally, for about 5-6 minutes or until water is cooked off.
- Stir in the garlic and cook for 30 seconds.
- Remove the mushrooms from the pan and add them to the plate with the bacon.
- Add the broth, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Stir and let it cook for about a minute.
- Add in the cream and let it simmer for about 2 minutes.
- Add the mushrooms and bacon back to the skillet, heat through until slightly thickened.
- Drain the pasta and add it to the skillet, tossing to combine. Season with salt & pepper as needed and serve with parmesan cheese and parsley if desired.
Notes
If the sauce gets too thick, add a splash of the hot pasta water prior to draining it.
Nutrition
Serving: 1servingCalories: 570kcalCarbohydrates: 48gProtein: 14gFat: 36gSaturated Fat: 18gTrans Fat: 1gCholesterol: 103mgSodium: 327mgPotassium: 485mgFiber: 2gSugar: 2gVitamin A: 890IUVitamin C: 3mgCalcium: 68mgIron: 1mg
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