Indulge in the creamy, savory flavors of this Creamy Bacon & Mushroom Fettuccine. With smoky bacon, earthy mushrooms, and a luscious cream cheese sauce, this recipe is perfect for a comforting yet elegant dinner. Whether you’re cooking for yourself or impressing guests, this easy-to-follow dish is sure to please everyone at the table.
Ingredients:
- 4 slices bacon, cut into ½” pieces
- 4 ounces fresh mushrooms, sliced
- 1 shallot (Melissa’s brand or similar), minced
- 4 ounces fettuccine, uncooked
- 4 ounces cream cheese, cubed
- 1/3 cup whole milk
- ¼ teaspoon garlic powder
- ½ teaspoon dried basil leaves
- ¼ cup freshly chopped parsley
- Red pepper flakes, for garnish
Instructions:
- Cook the Pasta : Bring a pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set the pasta aside.
- Cook the Bacon : In a large skillet over medium heat, cook the bacon pieces until crispy. Remove the bacon with a slotted spoon and place on a paper towel to drain. Leave about 1 tablespoon of the bacon fat in the skillet, discarding the rest.
- Sauté the Vegetables : In the same skillet, add the sliced mushrooms and cook for 3-4 minutes until they release their moisture and begin to brown. Add the minced shallot and sauté for another 2 minutes, until fragrant and softened.
- Make the Sauce : Lower the heat to medium and add the cubed cream cheese and whole milk to the skillet. Stir continuously until the cream cheese melts into a smooth sauce. Add garlic powder, dried basil, and salt and pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water to adjust the consistency.
- Combine the Ingredients : Add the cooked fettuccine to the skillet and toss to coat the noodles in the creamy sauce. Stir in the crispy bacon and half of the chopped parsley.
- Serve : Plate the fettuccine and garnish with the remaining parsley and a sprinkle of red pepper flakes for a touch of heat. Serve immediately and enjoy!
Conclusion:
This Creamy Bacon & Mushroom Fettuccine is the perfect blend of indulgence and simplicity. The creamy, cheesy sauce wraps around every strand of fettuccine, while the bacon and mushrooms add a burst of flavor in every bite. This dish is sure to become a family favorite for its ease and satisfying taste!
Creamy Bacon & Mushroom Fettuccine
A rich and creamy fettuccine pasta dish featuringsmoky bacon, earthy mushrooms, and a cheesy garlic sauce. Perfect for anindulgent yet easy dinner.
- 4 slices bacon (cut into ½” pieces)
- 4 ounces fresh mushrooms (sliced)
- 1 shallot (Melissa’s brand or similar, minced)
- 4 ounces fettuccine (uncooked)
- 4 ounces cream cheese (cubed)
- 1/3 cup whole milk
- ¼ teaspoon garlic powder
- ½ teaspoon dried basil leaves
- ¼ cup freshly chopped parsley
- Red pepper flakes (for garnish)
- Cook the Pasta : Bring a pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set the pasta aside.
- Cook the Bacon : In a large skillet over medium heat, cook the bacon pieces until crispy. Remove the bacon with a slotted spoon and place on a paper towel to drain. Leave about 1 tablespoon of the bacon fat in the skillet, discarding the rest.
- Sauté the Vegetables : In the same skillet, add the sliced mushrooms and cook for 3-4 minutes until they release their moisture and begin to brown. Add the minced shallot and sauté for another 2 minutes, until fragrant and softened.
- Make the Sauce : Lower the heat to medium and add the cubed cream cheese and whole milk to the skillet. Stir continuously until the cream cheese melts into a smooth sauce. Add garlic powder, dried basil, and salt and pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water to adjust the consistency.
- Combine the Ingredients : Add the cooked fettuccine to the skillet and toss to coat the noodles in the creamy sauce. Stir in the crispy bacon and half of the chopped parsley.
- Serve : Plate the fettuccine and garnish with the remaining parsley and a sprinkle of red pepper flakes for a touch of heat. Serve immediately and enjoy!