Creamy Mushroom Pasta with Bacon

Total time: 30 minutes

This article may contain affiliate links. Read our disclosure policy.

This creamy mushroom pasta with bacon is so good. Sauteed mushrooms, savory bacon and tender pasta tossed in a creamy garlic sauce in just 30 minutes – it doesn’t get better than that!

I know some people will immediately turn their noses up when they hear about a recipe that has mushrooms in it. But try this one! I promise, I’ve converted even my pickiest eaters with this Mushroom Pasta Sauce. Salted mushrooms plus salted bacon and then creamy cheese sauce…it’s so good you won’t even notice the mushrooms. And you can choose them if you must – always delicious!

How to make this recipe

Recipe ingredients

ingredients for the mushroom sauce
  • pasta noodles – I use rigatoni, but you can use any larger pasta you like. They will all be delicious!
  • Mushrooms – Buy white mushrooms already sliced ​​and save time!
  • Bacon – Use any type of bacon you like, it’s all good!
  • Garlic – I used chopped jarred garlic, but you can use what you have on hand or chop your own.
  • Plain flour – All-purpose flour is perfect.
  • Chicken broth – Any well-known brand of chicken broth is fine. I like to use low sodium and adjust the salt to my taste later in the cooking process.
  • Heavy cream – Use heavy cream if you have it or can get it, it’s so worth the extra creaminess it gives to this Mushroom Sauce Pasta Recipe.
  • Milk – Any milk you have is fine.
  • Salt – Use fine kosher salt, to taste.
  • Pepper – I love to grind my own pepper in easy cream of mushroom sauce, but you can also use finely ground black pepper.
  • Parmesan cheese – Add grated parmesan cheese all over the top of this pasta dish with bacon just before serving.
  • Parsley – it’s optional, but I like to add freshly chopped parsley on top of this dish. Dried will also work if that’s what you have in your spice rack.

Step by step instructions

four steps for preparing mushroom sauce
  1. Boiling Rigatoni (or other) noodles according to package directions. Drain pasta and toss with a drizzle of olive oil to prevent it from clumping together and set aside.
  2. Then, in a large skillet, to cook bacon over medium-high heat or until crisp, being careful not to overcook. Then use pliers to transfer bacon on a paper towel-lined plate to cool slightly before coarsely chop. NOTE: Be sure to save those bacon juices of the pan. (See note below for alternate method.)
  3. Now, in the same skillet, over medium-high heat, add the garlic and mushrooms and to jump for 2-3 minutes or until garlic is fragrant and mushrooms are tender. Stir in bacon pieces.
  4. Sprinkle flour the garlic, mushrooms and bacon and stir for 1 minute.
  5. Gradually whip in chicken broth, heavy cream and milk. Bring the mixture into a boilingthen reduce the heat to high.
  6. Simmer for 5 to 10 minutes more, or until the sauce becomes thick and creamy.
  7. Season with salt and pepper to taste and stir in pasta noodles.
  8. Taste and add more salt and pepper if needed.
  9. Garnish this mushroom pasta dish with Parmesan and parsley if desired and serve. Enjoy!
four stages of past preparation with mushroom sauce

why it works

Easy – A little of this, a little of that and before you know it, you have yourself a delicious creamy and flavorful pasta dish swimming in a creamy mushroom sauce with bacon.

family favorite – Even my picky kids love this dish! I even persuaded them to eat the mushrooms too! It turns out that when mushrooms taste delicious, you don’t want to pick them. Who knew?

great leftovers – If there’s any left over, that’s to say, this bacon pasta makes great leftovers for the next day. Or I like to take it for lunches during the week too. Just pop the dish in the microwave to reheat for about a minute, stir, then give it another minute or so and voila – easy cream of mushroom pasta with bacon for lunch! You will feel very chic in the office.

Easily customizable – Use whatever pasta you like or add more parmesan (or another hard cheese) to mushroom pasta sauce as you make it. Add cooked broccoli to the dish to add some green and bring in your veggies. Use turkey bacon or cooked Italian chicken sausage for protein. Or even skip the mushrooms if you must!

skillet of rigatoni pasta with mushroom sauce

Benefits of eating mushrooms

Maybe learning the nutritional value of mushrooms will help those of you who don’t like them love them more!

Mushrooms are low in calories, but high in antioxidants, vitamins and minerals. Cremini mushrooms, in particular, are very high in zinc, which is great for your immune system. Mushrooms are also full of potassium, which is good for your blood pressure. And the anti-inflammatory properties of mushrooms are also great for your immune system. Finally, mushrooms make a great meat substitute for Meatless Mondays.

How to Clean and Cut Whole Mushrooms

You don’t always need to clean your mushrooms. In fact, running them under water can start breaking them down immediately, so be sure not to wash the dirt off them until you’re ready to cut, cook, and/or eat them.

If your mushrooms are clean, do not wash them and cut them. If they look a little dirty or slimy, you can wipe them off with a paper towel. If they are really dirty, you can rinse them and then wipe them down.

To cut mushrooms, what I do is first cut off the stem end. If the stem is really dry, you can break the whole thing off. Then place the mushroom stem side down and run your knife over it to make slices of the thickness you need. The thicker your slices, the longer they will need to cook and vice versa.

pasta with mushrooms and bacon on a plate with a fork

How to store mushrooms and how long they last

You can store fresh mushrooms in the fridge for up to 7 days. If cooked, they can keep in the refrigerator for about 3-5 days (stir them when they start to get mushy and/or slimy).

To make your mushrooms last longer in the fridge, store them whole (or buy them whole) and don’t cook them until you’re ready to eat them. Also, don’t wash your mushrooms before putting them in the fridge as this will cause them to decompose faster. If they need a rinse, do so just before you’re ready to cut and cook them.

Expert advice

  • This pasta dish with mushrooms and bacon Keep refrigerated in an airtight container for up to 5 days. You can freeze it, but pasta can get mushy in the freezer, just a warning.
  • Not in the bacon makes a mess when cooking on the stove? Try my baked bacon method. When the time comes to sauté the garlic, do it in butter. This garlic butter sauce can replace bacon grease.
  • Do not hesitate to use any Italian pasta noodle in this recipe. Fettuccine, bow tie, ziti and penne all work. Choose your favorite or just what you have on hand!
overhead view of a plate of mushroom pasta with bacon and a fork

More Recipes You’ll Love

Looking for all the delicious pasta recipes? Check out my popular posts on Pasta Alfredo with Cajun Shrimp, Creamy Pasta with Chicken and Sun-Dried Tomatoes, and Chicken Alfredo with Broccoli.

Did you make this mushroom pasta recipe? EXCELLENT! Please rate the recipe below!

Close up view of rigatoni pasta with mushroom sauce and bacon

Best creamy mushroom sauce for pasta

This creamy mushroom pasta with bacon It is so good. Sauteed mushrooms, savory bacon and tender pasta tossed in a creamy garlic sauce in just 30 minutes – it doesn’t get better than that!

Preparation time: ten minutes

Cooking time: 20 minutes

0 minutes

Total time: 30 minutes

Servings: 4 portions

Instructions

  • Cook noodles according to package directions. Drain, toss with a drizzle of olive oil and set aside.

  • In a large skillet, cook the bacon over medium-high heat until just crisp (do not overcook). Use tongs to transfer the bacon to a paper towel-lined plate to cool slightly before coarsely chopping. *Keep bacon drippings in skillet* (See note for alternate method)

  • Over medium-high heat, add the garlic and mushrooms to the pan and sauté for 2-3 minutes until the garlic is fragrant and the mushrooms are tender. Stir in the bacon pieces.

  • Sprinkle flour over the garlic, mushrooms and bacon and stir for 1 minute.

  • Gradually stir in chicken broth, then heavy cream and milk. Bring to a boil, then reduce to high heat.

  • Simmer 5 to 10 minutes until the sauce becomes thick and creamy.

  • Season with salt and pepper. Stir in pasta noodles.

  • Taste, salt and pepper if necessary. Garnish with Parmesan and parsley if desired and serve. Enjoy!

Remarks

Cooking the bacon: if you don’t want the bacon splatter, use my baked bacon method, then sauté your garlic in 2 tbsp butter instead of bacon grease. Alternatively, you can use a paper towel to soak up most of the bacon grease from the pan, then melt 1-2 tablespoons of butter in the pan before adding the mushrooms and garlic.
Pasta noodles: you can use any Italian pasta noodle in this recipe. Fettuccine, bow tie, ziti, penne, use your favorite or whatever you have on hand!

Nutrition

calories: 728 calories, Carbohydrates: 74 g, Protein: 21 g, Fat: 39 g, Saturated fat: 20 g, Polyunsaturated fats: 4 g, Monounsaturated fat: 13 g, Trans fat: 1 g, Cholesterol: 109 mg, Sodium: 1072 mg, Potassium: 620 mg, Fiber: 3 g, Sugar: 7 g, Vitamin A: 987 UI, Vitamin C: 6 mg, Calcium: 137 mg, The iron: 2 mg