Ingredients
Scale
- 12 ounces of your favorite pasta (I love using fettuccine or penne)
- 6 slices of bacon, chopped
- 2 tablespoons of olive oil
- 8 ounces of mushrooms, sliced (button or cremini work great)
- 3 cloves of garlic, minced
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
If you’re out of heavy cream, a mix of milk and a dash of butter can substitute in a pinch. For a vegetarian twist, swap the bacon for sun-dried tomatoes.
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove from the pan and set aside, leaving the rendered fat.
- Add olive oil to the skillet, then sauté the mushrooms until they are golden brown, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
- Reduce the heat and pour in the heavy cream, stirring well to combine. Let it simmer gently for 2-3 minutes, allowing the flavors to meld.
- Stir in the Parmesan cheese and cooked bacon, allowing the cheese to melt into the sauce. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the creamy sauce. Cook for another 2 minutes, ensuring everything is heated through.
- Serve hot, garnished with fresh parsley for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Bacon Mushroom Pasta, recipe, cooking, food
