This creamy bacon and mushroom pasta is the ultimate comfort food, combining crispy bacon, earthy mushrooms, and a rich, velvety cream sauce. Enhanced with a touch of Dijon mustard and Italian seasoning, this dish brings a delightful depth of flavor. Perfect for a cozy dinner, this pasta is easy to make yet tastes like a gourmet meal. Garnished with freshly grated parmesan and parsley, it’s an impressive dish for weeknight meals or a special occasion.
Ingredients
- 8 ounces uncooked pasta (such as bucatini or spaghetti)
- 6 strips bacon, cut into small pieces
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/3 cup chicken broth or dry white wine
- 1/4 teaspoon Italian seasoning
- 1 teaspoon lemon juice
- 1 teaspoon flour
- 1/2 teaspoon Dijon mustard
- 1 cup heavy or whipping cream
- Salt & pepper to taste
For Serving (Optional):
- Freshly grated parmesan cheese
- Chopped parsley
Instructions
- Cook the Pasta: Cook the pasta in a large pot of salted boiling water according to package instructions. Once cooked, drain and set aside, reserving a bit of pasta water.
- Cook the Bacon: In a large skillet over medium heat, cook the bacon pieces until crispy. Transfer the bacon from the skillet to a plate lined with paper towels to drain excess grease. Leave about 1 tablespoon of bacon fat in the skillet (drain excess if necessary).
- Sauté the Mushrooms and Garlic: Add the sliced mushrooms to the skillet with the bacon fat. Sauté for 5–7 minutes or until the mushrooms are golden and softened. Stir in the minced garlic and sauté for about 30 seconds, or until it becomes aromatic.
- Prepare the Sauce Base: Sprinkle the flour over the mushrooms and stir to coat. Add the chicken broth (or white wine), Italian seasoning, lemon juice, and Dijon mustard. Stir well and cook for 1–2 minutes to allow the sauce to thicken slightly.
- Add the Cream and Seasoning: Pour in the heavy cream, stirring continuously. Bring the sauce to a gentle simmer, then add salt and pepper to taste. Simmer the sauce for an additional 2-3 minutes, stirring occasionally, until it thickens to your preferred consistency.
- Combine with Pasta and Bacon: Add the cooked pasta and crispy bacon back into the skillet, tossing everything to coat the pasta in the creamy sauce.
- Serve and Garnish: Divide the pasta into bowls and garnish with freshly grated parmesan cheese and chopped parsley if desired. Serve immediately.
Conclusion:
This creamy bacon and mushroom pasta is a satisfying meal that combines rich flavors with a touch of elegance. The cream sauce, enriched with Dijon and Italian seasoning, clings perfectly to the pasta, while the bacon and mushrooms add a savory depth. With its warm and comforting flavors, this pasta dish is a delicious choice for family dinners or a special treat at home.
Creamy Bacon and Mushroom Pasta with a Hint of Dijon
A comforting pasta dish with crispy bacon,mushrooms, and a creamy Dijon sauce, topped with parmesan and parsley for adelicious, cozy meal.
Ingredients
- 8 ounces uncooked pasta such as bucatini or spaghetti
- 6 strips bacon cut into small pieces
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 1/3 cup chicken broth or dry white wine
- 1/4 teaspoon Italian seasoning
- 1 teaspoon lemon juice
- 1 teaspoon flour
- 1/2 teaspoon Dijon mustard
- 1 cup heavy or whipping cream
- Salt & pepper to taste
- Freshly grated parmesan cheese
- Chopped parsley
Instructions
- Cook the Pasta: Cook the pasta in a large pot of salted boiling water according to package instructions. Once cooked, drain and set aside, reserving a bit of pasta water.
- Cook the Bacon: In a large skillet over medium heat, cook the bacon pieces until crispy. Transfer the bacon from the skillet to a plate lined with paper towels to drain excess grease. Leave about 1 tablespoon of bacon fat in the skillet (drain excess if necessary).
- Sauté the Mushrooms and Garlic: Add the sliced mushrooms to the skillet with the bacon fat. Sauté for 5–7 minutes or until the mushrooms are golden and softened. Stir in the minced garlic and sauté for about 30 seconds, or until it becomes aromatic.
- Prepare the Sauce Base: Sprinkle the flour over the mushrooms and stir to coat. Add the chicken broth (or white wine), Italian seasoning, lemon juice, and Dijon mustard. Stir well and cook for 1–2 minutes to allow the sauce to thicken slightly.
- Add the Cream and Seasoning: Pour in the heavy cream, stirring continuously. Bring the sauce to a gentle simmer, then add salt and pepper to taste. Simmer the sauce for an additional 2-3 minutes, stirring occasionally, until it thickens to your preferred consistency.
- Combine with Pasta and Bacon: Add the cooked pasta and crispy bacon back into the skillet, tossing everything to coat the pasta in the creamy sauce.
- Serve and Garnish: Divide the pasta into bowls and garnish with freshly grated parmesan cheese and chopped parsley if desired. Serve immediately.