Creamy Bacon Pasta
This creamy bacon pasta is an easy comfort food delight, perfect for a quick weeknight dinner.
Equipment
- pot
- skillet
- paper towel
Ingredients
- 8 ounces uncooked pasta (bucatini, spaghetti, or linguine)
- 6 strips bacon, cut into small pieces
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/3 cup chicken broth or dry white wine
- 1/4 teaspoon Italian seasoning
- 1 teaspoon lemon juice
- 1 teaspoon flour
- 1/2 teaspoon Dijon mustard
- 1 cup heavy cream
- Salt and pepper to taste
- Optional for serving: freshly grated parmesan cheese and chopped parsley
Instructions
- Cook the pasta in salted boiling water until al dente, following package directions.
- Fry the bacon in a skillet over medium-high heat until crispy, then transfer to a paper towel-lined plate.
- Add the mushrooms to the skillet and cook for 5-6 minutes until they release moisture.
- Stir in the minced garlic and cook for an additional 30 seconds before removing the mushrooms.
- In the skillet, combine broth or wine, Italian seasoning, lemon juice, flour, and Dijon mustard, stirring for about a minute.
- Pour in the cream and let it simmer for approximately 2 minutes.
- Return the bacon and mushrooms to the skillet, heat through, then mix in the drained pasta, seasoning with salt and pepper.
- Serve with parmesan cheese and parsley if desired.
Notes
Substitute cremini mushrooms with other varieties like white mushrooms. Lower-fat alternatives to cream can be used, but may risk curdling if cooked over high heat. For added freshness, spinach can be included towards the end of cooking until wilted. Best consumed fresh; leftovers can be stored in an airtight container in the fridge for a few days. Reheat gently in a saucepan, adding a splash of wine or cream if necessary. Freezing is not recommended due to the nature of creamy sauces.