Creamy Bacon and Mushroom Pasta Recipe

Creamy Mushroom and Bacon Pasta in skillet

Creamy Bacon and Mushroom Pasta Recipe

Pasta dinners don't get much easier than this bacon and mushroom pasta bathed in garlicky cream sauce and sprinkled with chopped rosemary. This is a hearty, fuss-free meal even picky eaters can get behind.

Course Main Course

Cuisine Italian

Keyword mushroom pasta

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 845kcal

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.

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