Creamy Mushrooms and Bacon Spaghetti
Description:
This rich and indulgent pasta dish combines smoky bacon, earthy mushrooms, and a silky creamy sauce tossed with perfectly cooked spaghetti. It’s a restaurant-quality meal that’s simple enough for a cozy weeknight dinner yet impressive enough for guests. Comforting, creamy, and bursting with savory flavor in every bite!
Ingredients (serves 4)
300g (10.5 oz) spaghetti
200g (7 oz) streaky bacon, chopped
250g (9 oz) mushrooms (button or cremini), sliced
2 cloves garlic, minced
1 small onion, finely chopped
200ml (¾ cup + 1 tbsp) heavy cream (or thickened cream)
50g (½ cup) Parmesan cheese, grated
2 tbsp olive oil
1 tbsp olive oil
Salt and black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Pinch of red pepper flakes (optional, for a little heat)
Instructions:
1. Cook the spaghetti:
Bring a large pot of salted water to a boil.
Add the spaghetti and cook according to package instructions until al dente.
Reserve ½ cup of pasta water, then drain the rest and set spaghetti aside.
2. Cook the bacon:
While the pasta cooks, heat a large pan over medium heat.
Add the chopped bacon and cook until crispy and browned. Remove bacon with a slotted spoon and set aside. Leave about 1–2 tablespoons of bacon fat in the pan.
3. Saute the vegetables:
In the same pan, add olive oil and butter if needed.
Add the onions and cook until translucent (about 3 minutes).
Add garlic and cook for 30 seconds until fragrant.
Toss in the mushrooms and cook for 5–7 minutes, stirring occasionally, until they are browned and have released their juices.
4. Make the sauce:
Reduce the heat to low.
Stir in the heavy cream and Parmesan cheese.
Add the cooked bacon back to the pan.
Season with salt, pepper, and a pinch of red pepper flakes (if using).
Stir and simmer for about 2–3 minutes until the sauce slightly thickens.
5. Toss the pasta:
Add the cooked spaghetti to the sauce.
Toss everything together, adding a little reserved pasta water if the sauce seems too thick.
Cook for another 1–2 minutes until everything is coated and heated through.
6. Serve:
Plate the creamy mushroom and bacon spaghetti.
Garnish with more Parmesan, freshly chopped parsley, and a crack of black pepper.
Serve immediately!
Nutritional Info (per serving, approximate):
Nutrient Amount
Calories 640 kcal
Protein 20g
Carbohydrates 55g
Fat 38g
Saturated Fat 18g
Cholesterol 95mg
Sodium 850mg
Fiber 3g
Sugar 3g
Note: Nutrition can vary depending on the brand of ingredients used.
Time Required:
Step Time
Preparation (chopping etc.) 10 minutes
Cooking 20 minutes
Total 30 minutes
Common Q&A:
Q1: Can I use other types of pasta?
A: Absolutely! Fettuccine, linguine, or even penne work well with this creamy sauce.
Q2: What kind of mushrooms are best?
A: Cremini, button, or baby bella mushrooms are great. You could also mix wild mushrooms for extra flavor.
Q3: Can I make it vegetarian?
A: Yes! Simply omit the bacon and add more mushrooms or swap in vegetarian bacon alternatives.
Q4: Can I prepare it in advance?
A: It’s best fresh, but you can make the sauce ahead and gently reheat it, adding a splash of cream or milk to loosen the sauce before tossing with freshly cooked pasta.
Q5: How can I make it lighter?
A: Use light cream or half-and-half instead of heavy cream, and reduce the amount of bacon if you want to cut calories.
Q6: How to store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or cream.
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