Make this Creamy Mushroom and Bacon Pasta for a dinner one night soon. Creamy tagliatelle with smokey bacon and mushrooms wrapped up in a creamy sauce.
Hello friends! How is everybody doing today? I hope you’re all well and cooking up some delicious Dinners this week. I’ve been a bit burnt out with cooking lately and sticking to all time favourites like the Chicken & Shrimp Paella, Homemade Pizza and Chicken Cutlet Sandwiches. Not to mention all the Pasta…lol! And with that being said, I’ve been getting back to a few new dinners this past week including this Creamy Mushroom and Bacon Pasta. This dinner was easy to make, delicious and we all enjoyed it. So, let’s see how to make it for a weeknight dinner soon.
What is This Pasta Dish Like
- Difficulty – This dinner is pretty easy to make and is on the table in about 30 minutes.
- Taste – A wonderful flavour from the smokey bacon and earthy mushrooms. Just a hint of parmesan cheese at the end for extra flavour. Not over the top creamy, but a slight creamy texture. A great dinner for pasta lovers!
- Serving – This pasta dish makes four generous servings. Remember, in the recipe card at the end of the post you can easily adjust the serving size.
Ingredients
- Tagliatelle – I used wide tagliatelle pasta for this dish.
- Olive oil – I added a little olive oil to the skillet while cooking the bacon.
- Bacon – This recipe uses thin sliced bacon cut into small pieces.
- Mushrooms – I sliced up button mushrooms. But any kind of mushrooms will work.
- Butter – I used a small amount of butter to add to the mushrooms.
- Garlic – Minced garlic is added to the mushrooms for extra flavour.
- Vegetable broth – I used a carton vegetable broth as a base for the sauce.
- Cream – I added heavy cream to the broth for texture, creaminess and flavour.
- Seasonings – This recipe just uses oregano, salt and black pepper.
- Parmesan cheese – I only added a small amount of parmesan cheese. It’s not meant to be a cheesy cream sauce, just a little parmesan.
- Parsley – Fresh minced parsley is added to the end for freshness and garnish.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Cook pasta – In a large pot of boiling water, cook the tagliatelle for about 8 minutes. Drain and set aside.
- Cook bacon – In a large skillet add the olive oil and the chopped bacon. Cook the bacon until it just starts to crisp up and the fat is rendered. About 5 minutes. Remove the bacon from the skillet and set aside.
- Cook mushrooms – – In the same skillet, add the mushrooms and cook them until browned, about 5 minutes. Add the butter and garlic and cook for about 2 minutes.
- Make sauce – Add the bacon back to the skillet with the mushrooms and give a good stir. Pour in the vegetable broth and the heavy cream. Stir well and bring to a simmer for about 2 – 3 minutes. Add the oregano, salt and pepper. Stir in the seasonings.
- Finish and serve – Add the tagliatelle, parsley and parmesan to the skillet and stir well to combine well. Serve hot off the stove.
Recipe Tips
- Prep before cooking – Always get all of you ingredients out before starting to cook. Read through the recipe and make sure everything is prepped before starting to cook. This will ensure a stress free cooking experience…lol!
- Multi task – It’s a really good idea to get the pasta cooking while you are cooking the other ingredients in the skillet. This will save you time!
Substitutions
- Tagliatelle – You can use spaghetti, fettuccine, linguine or any other noodle pasta.
- Mushrooms – I used white button mushrooms, but feel free to use brown mushrooms, baby bella mushrooms or for a richer flavour you could try shiitake mushrooms.
Serving
This delicious creamy pasta dish is a winner all on it’s own. But sides are always welcomed and it would go great with the Roasted Red Pepper and Feta Salad with some Garlic Fingers on the side. You could also serve this pasta dish as a side to the Crispy Fried Chicken Cutlets, the Baked Parmesan Crusted Chicken or the Roasted Spatchcock Chicken.
Frequently Asked Question
Mushrooms are best kept in the fridge for optimal freshness. Try to store them in a container lined with paper towels to absorb moisture. Additional moisture will cause the mushrooms to get soggy and spoil quicker. Mushrooms stored in the refrigerator will easily last a week to 10 days.
It is generally pretty obvious when a mushroom has gone bad. They will often feel slimy, they may be wrinkled, will be soft, have a strong smell, sometimes have mold, appear darker in colour and have developed dark spots. If your mushrooms have any of these appearances, you should toss them out.
No, you do not need to wash mushrooms before consuming or cooking. In fact washing mushrooms will possibly make them soggy. It’s best to just brush off obvious dirt and trim the stems.
Creamy Pasta with Ricotta
Mushroom and Ricotta Pasta
Creamy Garlic Parmesan Pasta
Creamy Mushroom and Bacon Pasta
Ingredients
- 8 oz pasta
- 1 tablespoons olive oil
- 8 strips bacon cut into small pieces
- 6 oz button mushrooms sliced
- 1 tablespoons butter
- 3 cloves garlic minced
- 3/4 cup vegetable broth
- 1 cup heavy cream
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons parsley minced
- 1/2 cup parmesan cheese finely grated
Instructions
- In a large pot of boiling water, cook the tagliatelle for about 8 minutes. Drain and set aside.
- In a large skillet add the olive oil and the chopped bacon. Cook the bacon until it just starts to crisp up and the fat is rendered. About 5 minutes. Remove the bacon from the skillet and set aside.
- In the same skillet, add the mushrooms and cook them until browned, about 5 minutes. Add the butter and garlic and cook for about 2 minutes.
- Add the bacon back to the skillet with the mushrooms and give a good stir. Pour in the vegetable broth and the heavy cream. Stir well and bring to a simmer for about 2 – 3 minutes. Add the oregano, salt and pepper. Stir in the seasonings.
- Add the tagliatelle, parsley and parmesan to the skillet and stir well to combine well. Serve hot off the stove.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
