Ready in 30 minutes, this bacon and mushroom pasta is bathed in a rosemary-infused garlic cream sauce that will have even the pickiest of eaters happily eating their vegetables.
My New Favorite Weeknight Pasta Recipe
This bacon and mushroom pasta is what I imagine the lovechild between mushroom stroganoff and spaghetti alla carbonara would taste like. It’s rich, creamy, garlicky, and chock-a-block with tender cremini mushrooms and bits of crispy bacon.
Instead of spaghetti noodles, I prefer using extra wide egg noodles for their delectable chewiness and extra protein. Heavy cream makes for a silky smooth sauce, and a splash of sherry vinegar prevents the pasta from tasting too heavy.
All in all, this quick and easy 30-minute pasta is a weeknight dinner masterpiece — if I do say so myself. 😉
Enjoy!
Heidi’s Tips for Recipe Success
Add the bacon to a cold, dry skillet. The bacon will heat up as the skillet does, encouraging more of the drippings to release as it cooks. No need to add any butter or oil to the skillet beforehand.
Resist the urge to stir the mushrooms. Once you add them to the hot skillet, they need a good 8 to 10 minutes to develop that gorgeous golden brown color. You can stir them every now and again to encourage even cooking, but otherwise just leave them be so they can work on their tans.
Add the pasta last. The egg noodles are added to the sauce last to prevent them from overcooking and becoming soggy. Just a quick dip in the hot sauce will warm them back up while preserving their chewiness.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Egg noodles — I prefer extra wide noodles, but any quality brand will work.
- Butter — Tossing the cooked noodles in a little butter prevents them from clumping together as the sauce finishes.
- Bacon — Thick cut bacon is my top choice, but any kind may be used.
- Cremini mushrooms — Mildly earthy and nutty, this is my go-to mushroom for pasta dishes.
- Garlic — I used two fat cloves, but you can use extra for a more garlic-forward flavor.
- Chicken broth — Thins out the sauce without diluting its flavor.
- Heavy cream — Just 1 cup of cream makes for a luscious sauce that clings to the egg noodles.
- Fresh rosemary — If you don’t have fresh rosemary on hand, try using fresh thyme instead.
- Vinegar — A splash of sherry or red wine vinegar brightens up the sauce without discoloring it.
How to Make Bacon and Mushroom Pasta
- Cook the egg noodles. Toss them with a little butter and season with kosher salt and black pepper after draining. Be sure to pop the lid back on the pot to keep them warm.
- Cook the bacon until crisp. The bite-sized pieces of bacon will crisp up quickly over medium-high heat. I suggest using a slotted spoon to remove them from the pan so you don’t lose any of the flavorful drippings.
- Sauté the mushrooms in the drippings. Set a timer so you don’t shortchange the 8 to 10 minutes the mushrooms need to develop good color.
- Finish the sauce. Everything is added back into the pan and left to bubble away for 2 to 3 minutes so the sauce can thicken up. Stir in the egg noodles last, then dig in!
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Creamy Bacon and Mushroom Pasta Recipe
Ingredients
- 12 ounces extra-wide egg noodles
- 2 tablespoons butter
- ¾ teaspoon kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 6 slices thick-cut bacon, sliced into ½-inch pieces
- 20 ounces cremini mushrooms, sliced
- 2 garlic cloves, pressed or minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 ½ tablespoons chopped fresh rosemary
- 2 tablespoons sherry vinegar or red wine vinegar
Instructions
- Cook the egg noodles. Cook 12 ounces extra-wide egg noodles in a large pot according to package directions. Drain and return to the pot with 2 tablespoons butter and ½ teaspoon kosher salt and black pepper. Toss to coat and cover with a lid to keep warm.
- Meanwhile, cook the bacon. In a heavy bottom skillet cook 6 slices of bacon (cut into bite-size pieces) over medium heat until brown and crisp. Drain on a plate topped with paper towels, reserving the drippings.
- Sauté the mushrooms. To the same skillet, add 20-ounces sliced cremini mushrooms, 2 pressed or minced garlic cloves, ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until mushrooms are browned and tender, 8-10 minutes.
- Make the sauce and add the cooked pasta. Add 1 cup chicken broth, 1 cup heavy cream, and 1 ½ tablespoons chopped fresh rosemary to the skillet with the bacon and mushrooms. Cook for 2-3 minutes until the sauce thickens, stirring occasionally. Stir in 2 tablespoons vinegar then add the pasta to the sauce and toss to coat. Taste and adjust seasoning and serve with more chopped rosemary if desired.
Nutrition
Sides to Make This a Meal
- Caesar Salad with Garlic Croutons
- Garlic Bread
- Roasted Asparagus
- Sauteed Spinach
- Simple Arugula Salad
- Mediterranean Kale Salad
Storage Tips
This creamy garlic and mushroom bacon pasta is best enjoyed right away, but leftovers can be stored airtight in the fridge for up to 3 days.
More Mushroom Dinner Recipes
- Mushroom Risotto
- Mushroom Soup
- Truffled Mushroom Pizza
- Filet Mignon with Porcini Mushrooms
- Creamy Mushroom Chicken
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, and Pinterest for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Rate & Comment