When life gets busy and you’re craving something warm, creamy, and deeply satisfying, this Creamy Bacon and Mushroom Pasta is your weeknight hero. It’s the kind of dish that brings comfort in every bite—thanks to crispy bacon, earthy mushrooms, and a luscious creamy sauce that hugs each strand of pasta.
What I love about this pasta is its simplicity. You only need a handful of everyday ingredients and 30 minutes of your time, yet the flavor is restaurant-quality. The smoky bacon pairs beautifully with the rich mushrooms, and the creamy sauce pulls it all together like a cozy blanket (yes, it’s that comforting).
This is the recipe I turn to when I want something impressive without spending hours in the kitchen. Whether you’re cooking for your family, your date, or just yourself (hello leftovers!), this pasta delivers every time. Bonus? You can tweak it easily to fit what’s in your fridge.
So if you’re looking for a reliable, creamy, bacon-packed pasta dish that tastes like it came out of a fancy bistro—but was made in your pajamas—this recipe’s calling your name.
What Makes This Creamy Bacon and Mushroom Pasta Special?
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Quick and easy: Ready in under 30 minutes, with minimal prep.
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Restaurant flavor at home: Smoky bacon, garlic, and sautéed mushrooms create deep, rich flavor.
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Ultra-creamy sauce: A blend of cream, pasta water, and parmesan melts together into a silky coating.
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Customizable: Use your favorite pasta, swap mushrooms, or toss in greens.
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Crowd-pleaser: Perfect for family dinners or date nights.
This dish is also great for meal prep—just store it and reheat when needed. One tip? Don’t skip the pasta water; it helps the sauce cling beautifully.
Ingredient Notes
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Pasta: Fettuccine, linguine, or penne work great. Want a gluten-free option? Use brown rice or chickpea pasta.
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Bacon: Use thick-cut for a meatier bite. Turkey bacon also works if you prefer something lighter.
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Mushrooms: Baby bella or cremini are ideal, but white mushrooms or even shiitake will do.
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Garlic: Fresh is best. It adds that aromatic base that ties everything together.
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Heavy cream: This gives the sauce its richness. Substitute with half-and-half for a lighter version.
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Parmesan cheese: Freshly grated melts better and tastes richer. Don’t use the shelf-stable powder.
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Pasta water: Save at least 1/2 cup before draining! This starchy water makes the sauce silky.
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Salt & pepper: Season as you go. A touch of nutmeg also adds warmth to the cream sauce (optional but lovely).
How To Make Creamy Bacon and Mushroom Pasta
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Cook the pasta:
Bring a large pot of salted water to a boil. Add 12 oz of pasta and cook until al dente. Reserve 1/2 cup of pasta water before draining. -
Cook the bacon:
In a large skillet over medium heat, cook 6 slices of chopped bacon until crisp (about 6-8 minutes). Remove bacon with a slotted spoon and set aside. Leave 1-2 tablespoons of bacon fat in the pan. -
Sauté the mushrooms and garlic:
Add 8 oz sliced mushrooms to the skillet. Cook for 5-6 minutes until browned and softened. Add 3 cloves minced garlic and sauté for another minute. -
Make the sauce:
Lower the heat to medium-low. Pour in 1 cup heavy cream and stir to combine. Add 1/2 cup freshly grated parmesan. Stir until cheese melts. -
Toss in pasta and bacon:
Add drained pasta and cooked bacon into the skillet. Toss everything to coat. Gradually stir in pasta water (start with 1/4 cup) until the sauce reaches your desired consistency. -
Season and serve:
Add salt, black pepper, and a pinch of nutmeg to taste. Garnish with extra parmesan and chopped parsley.
Look for a thick, glossy sauce that clings to the pasta. If it looks too thick, loosen with more pasta water. Too thin? Simmer for another minute.
Storage Options
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Room temperature: Not recommended beyond 2 hours due to the dairy.
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Refrigeration: Store in an airtight container for up to 3 days.
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Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight.
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Reheating: Reheat in a skillet over medium heat with a splash of milk or cream to bring back the creaminess.
Variations and Substitutions
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Add greens: Stir in spinach or kale during the last few minutes of cooking.
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Make it spicy: Add red pepper flakes or a dash of hot sauce.
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Go vegetarian: Skip the bacon and sauté mushrooms in butter and olive oil instead.
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Switch the protein: Try pancetta, prosciutto, or even shredded rotisserie chicken.
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Use a different cheese: Gruyère, pecorino, or asiago bring a different flavor twist.
Frequently Asked Questions
Can I use milk instead of cream?
Yes, but the sauce will be thinner. Try adding a tablespoon of flour while sautéing the garlic to thicken.
How do I keep the sauce from separating?
Use medium-low heat and stir gently when adding the cream. Don’t boil the sauce.
Can I make this ahead of time?
Yes! Make the full dish, store it in the fridge, and reheat with a splash of cream or milk.
What type of mushrooms are best?
Cremini mushrooms have more flavor than white ones, but both work. You can even mix types for depth.
Can I add wine to the sauce?
Absolutely. Deglaze the pan with 1/4 cup dry white wine after cooking the mushrooms, then add cream.
Is this kid-friendly?
Totally! Just skip any spice and chop the mushrooms finely if your kids are picky.
Conclusion
Creamy Bacon and Mushroom Pasta is more than just a meal—it’s a comfort classic you’ll return to again and again. With its simple ingredients, rich flavor, and fast prep, it’s the kind of recipe that turns ordinary nights into something special. Try it tonight and let the creamy goodness win your family over. If you do, I’d love to hear how it went—drop a comment or share a photo. Happy cooking!
Print
Creamy Bacon and Mushroom Pasta (Quick and Comforting!)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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12 oz pasta (fettuccine or penne)
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6 slices bacon, chopped
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8 oz mushrooms, sliced
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3 garlic cloves, minced
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1 cup heavy cream
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1/2 cup grated parmesan
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Salt, pepper, nutmeg (optional)
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Fresh parsley (for garnish)
Instructions
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Cook pasta until al dente. Reserve 1/2 cup pasta water.
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Cook bacon until crispy. Remove and set aside.
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Sauté mushrooms in bacon fat. Add garlic and cook briefly.
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Stir in cream and parmesan. Simmer gently.
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Toss in pasta, bacon, and reserved water until creamy.
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Season, garnish, and serve hot.
Nutrition
- Calories: 570
- Fat: 38g
- Carbohydrates: 42g
- Protein: 17g