Quick Creamy Bacon and Mushroom Pasta

Crafted from crispy bacon, earthy mushrooms, and a creamy garlic herb sauce, this Quick Creamy Bacon and Mushroom Pasta recipe is ready in just 20 minutes. Enjoy this hearty dish on its own or paired with your choice of sides for a complete meal experience.

I threw together some crispy bacon and earthy mushrooms with a creamy garlic herb sauce, and guess what? It only took me 30 minutes.

It’s the perfect mix of savory bacon and tender mushrooms, all wrapped up in that rich sauce.

Seriously, it’s comfort food without the wait. This Quick Creamy Bacon and Mushroom Pasta is my go-to for when I want something that tastes gourmet but doesn’t take forever.

Interested? Let’s dive in!

🥘 Ingredients and Substitutes

• Bacon is your secret weapon here, giving that smoky, savory kick that starts everything off right. Pancetta or smoked sausage can fill those shoes, adding that rich, smoky vibe you’re after.
• Mushrooms add that earthy taste and meaty feel. Think about swapping in portobello or cremini mushrooms if you’re looking to mix it up. Each brings its own kind of earthiness and texture to the table.
• Light Cream (20%) is what makes the sauce so dreamy and smooth, without laying it on too thick. If you’re out, don’t sweat it. Half-and-half, or even milk mixed with a bit of butter, gets you that creamy goodness you’re craving.
• Linguini Pasta is your go-to for soaking up all that saucy goodness. Fettuccine or spaghetti can jump in as your backup, no problem. They’re great at grabbing onto that sauce and not letting go.
• Garlic infuses the sauce with its aromatic flavor, enhancing the overall taste profile of the dish. If fresh garlic isn’t on hand, a half teaspoon of garlic powder or minced shallots can provide a comparable depth of flavor.
• Italian Seasoning is the final flourish that ties everything together. No blend on hand? Just mix up some dried basil, oregano, and thyme, and you’re all set.

👩‍🍳 Step-by-step Directions

Kick things off by getting your pasta water boiling. That way, it’s ready to go when you need it and we will save some time in the process.

Grab a big skillet and lay your bacon strips in there while it’s still cold. Sprinkle on some black pepper to your liking, then let it cook over low heat. You’re aiming for that nice golden color.

While the bacon’s doing its thing, give your mushrooms a quick rinse and slice them up.

Once your bacon’s looking crispy and golden, toss the mushrooms into the skillet and crank up the heat. At first, they’ll let out some moisture, but that’ll cook off, and they’ll start to get that delicious brown sear.

Now, don’t forget about your pasta water. Once it’s boiling, throw in a teaspoon of salt and drop in your pasta.

Back to the skillet: when your mushrooms are nicely browned, dial the heat back down and pour in the cream. Give it all a good stir to mix.

Your pasta should be slightly undercooked, about 2 minutes less than the package says. That’s when you scoop it out and add it straight into the skillet with all that creamy, bacony, mushroomy goodness.

Toss in a ladle of the pasta water, too. This trick finishes cooking the pasta right in the sauce, infusing it with extra flavor.

Keep stirring now and then, letting the pasta soak up the sauce and finish cooking to that perfect al dente texture. If it looks like it needs it, add a bit more pasta water to keep the sauce silky smooth.

Finish it off by sprinkling some finely chopped herbs over the top for an extra burst of flavor. Serve it up hot and enjoy!

🍽️ Serving Suggestions

• Green Salad: Throw together a simple salad with arugula, spinach, or whatever greens you like. A light dressing cuts through the pasta’s richness nicely.
• Steamed Veggies: Brighten things up with steamed broccoli, asparagus, or green beans. They add a nice crunch and help balance out the meal.
• Grilled Chicken or Shrimp: If you’re feeling fancy, add some grilled chicken or shrimp on top. It keeps the dish interesting and packs in some extra protein.
• Parmesan Cheese: Finish it off with a sprinkle of Parmesan. It adds that perfect salty, nutty touch to tie everything together.

😻 Storage

In the Fridge

First things first, I let my pasta cool down to room temp before I even think about storing it.

Then, I pop the cooled pasta into an airtight container to keep it from picking up weird fridge smells and staying moist. Done right, my creamy bacon and mushroom pasta chills in the fridge happily for 3 to 4 days.

In the Freezer

Try Not to Freeze: Freezing’s an option, but honestly, pasta’s best enjoyed after a stay in the fridge rather than the freezer for the best taste and texture.

If you still decide to freeze it, ensure it’s saucy. Extra sauce keeps it from turning into a pasta popsicle. In the freezer, it’s good for up to 2 months. I always slap a date on the container so I don’t have to play the “when did I make this?” game.

But, heads up: cream-based sauces can get a bit grainy after freezing and thawing. It’s still safe to eat, just the texture might be a bit off.

Thawing and Reheating

Thawing: Overnight in the fridge is the way to go. If I need it fast, I might use the microwave’s defrost setting, stirring it now and then to keep things even.

Reheating: Stovetop, low heat, with a splash of milk or cream is my go-to for getting that sauce creamy again. Stirring gently does the trick. If I’m just doing a single serving, the microwave works too. I just cover it with a damp paper towel to keep in the moisture and stir a few times to heat it evenly.

🏆 Expert Tips. What to Pay Attention To?

• It all starts with the bacon for me. I take my time cooking it over medium heat to get that perfect crispiness without burning it. Plus, the bacon fat left in the pan? Gold. It’s what I use to cook the mushrooms, adding that unbeatable flavor to the whole dish.
• Don’t crowd the mushrooms in the pan. They need space to let out moisture, so they get that nice sear instead of steaming. Cooking them until they’re golden and just tender makes all the difference in flavor and texture.
• For a sauce that’s smooth as silk, I add the cream on low heat and keep stirring. This keeps it from curdling and gets it to thicken up just right. And if I’m feeling like something a bit lighter, I’ll adjust the cream amount but still keep it creamy.
• Aim for al dente linguini since it keeps cooking a bit with the sauce, soaking up all those amazing flavors. I knock a minute or two off the recommended time on the box. Then, finishing it in the sauce gets it to that perfect texture.
• Taste everything as you go. Bacon can be salty, mushrooms earthy, so hold off on adding more salt until after I’ve mixed everything together. That way, make sure it’s seasoned just how you like it.

📋 Recipe Card:

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