Let’s just say, this Creamy Bacon and Mushroom Pasta has rescued many chaotic weeknights at my place. I first cobbled it together after a grocery run that, frankly, went sideways (why do I always forget the parmesan?). I’d been ravenous and my kids were lobbying for pizza, but I promised something better. Long story short: I tossed together what I had, tweaked it a few times, burnt my tongue taste-testing (classic move), and now it’s basically my midweek hero. By the way, if you’re worried about impressing someone with zero effort and maximum flavor — this is it, mate.
Why You'll Actually Love Making This
I make this when it’s been a long day and the only thing standing between me and slumping on the sofa is a delicious, comforting meal that basically cooks itself (well, not literally, but pretty close if you don’t count the washing up). My family goes bonkers for this; they even beg for the leftovers (which—let’s be honest—don’t happen often enough). Oh, and once I tried using turkey bacon because, you know, I thought I was clever, but the real thing is just better. If you’re a fan of dishes that only dirty up one pan but make you look like you know what you’re doing, you’ll get on with this just fine. Wait until the creamy sauce starts bubbling and the bacon gets crisp—magic, I promise.
Here’s What You’ll Need (and What I Swap)
- 250g pasta — penne’s my go-to, but I’ll use spaghetti if that’s all I’ve got. My gran was loyal to fusilli, but she was stubborn like that.
- 200g bacon, chopped — streaky is best, but back bacon will do in a pinch (just more meat, less naughtiness).
- A big handful of mushrooms (about 200g) — I reach for button or chestnut, but I’ve used shiitake once when I was feeling posh.
- 2 garlic cloves, minced — or a squeeze of that garlic paste from a tube if you’re in a rush, no judgement.
- 200ml double cream — single cream has worked for me too, though it’s a bit thinner.
- Fresh parsley, chopped — flat leaf if you can, though curly does the job (I’m not going to parsley-shame you).
- 50g grated parmesan — or whatever hard cheese you’ve got lurking in the fridge; I once used a heel of mature cheddar and lived to tell the tale.
- Salt, black pepper, and a glug of olive oil.
- Optional: a splash of white wine. I sometimes pour a bit in the pan if there’s some open, and sometimes I… don’t.
Directions (A Mostly Sensible Walk-Through)
- Bring a big pot of salted water to the boil and cook your pasta until it’s just shy of done (al dente, but if you want it softer, I’m not here to stop you). While it bubbles away, get on with the sauce.
- Grab a large frying pan. Heat a glug of oil, then toss in your chopped bacon. Fry till it’s golden and crispy around the edges. This is where I usually get impatient and sneak a bit. Drain off some fat if it’s swimming, or don’t—it’s your call.
- Chuck in the mushrooms. Don’t overcrowd them (they’ll sulk and go soggy), so give them a minute to brown nicely. Add your garlic too (but not too early or it’ll burn faster than you think; ask my first batch).
- If you’re using wine, now’s the time for a quick splash. Let it sizzle and reduce for a minute or so, scraping up any tasty bits.
- Pour in the cream and give it all a good stir. When it starts to look thick and glossy (don’t worry if it looks a bit odd before it comes together—it always does), toss in the grated cheese and stir until melted. Season with a bit of salt and loads of black pepper. Actually, I tend to go heavy on the pepper, but that’s just me.
- Drain your pasta, reserving a mugful of that magic starchy water. Tip your pasta into the pan and gently toss everything, splashing in some pasta water to make it as saucy as you like. Oh, and this is your cue to taste it (again)—it’s allowed.
- Sling in the chopped parsley and toss again. Take it off the heat, let it rest for two minutes if you’ve got the patience, then serve straight away or eat right from the pan (only if no one’s looking).
Stuff I Wish I'd Known (Notes)
- Don’t bother washing the mushrooms; just wipe them – they suck up water like a sponge and then you get floppy mushrooms (something my mum used to grumble about).
- I used to use low-fat cream to feel virtuous; honestly, it cooked down to a lumpy mess. Maybe it’s just me, but full-fat rules for this one.
- If your sauce ever splits (happens to the best of us), a dash of that starchy pasta water usually saves the day. Or just pretend it’s artisanal.
Variations I’ve Tried (and One That Bombed)
- Swap half the mushrooms for broccoli florets if you want more green. Actually, I think the earthiness of mushrooms wins, but broccoli is a decent understudy.
- Once, I added a handful of frozen peas. It looked cheerful, tasted fine—and my youngest picked every single pea out, so maybe not for fussy eaters.
- I tried subbing cauliflower for bacon (long story). Never again; my kitchen smelt like a gym bag. You’ve been warned.
- Also, sometimes I riff with smoked cheese for a twist—almost like carbonara, but not really.
If You Don’t Have The Gear… (Equipment Hacks)
- Big saucepan for pasta, obviously. But once I used a battered old stockpot (because everything else was dirty) and honestly, it made no difference.
- Large frying pan or sauté pan. Don’t have one big enough? Just do the bacon and mushrooms first, toss everything back together in the pasta pot at the end. Works a treat. (I mean, you might lose some crispy bits stuck to the original pan, but that’s life!)
- Council of self: wooden spoon is best for scraping up bits; that’s not negotiable, sorry.
Storing Leftovers (if Any Survive)
Chuck any leftovers in the fridge, covered, and they’ll keep for a solid two days (probably longer, but I get a bit nervous after that). Though honestly, in my house it never lasts more than a day — someone always nabs the last portion for lunch. Microwave is fine to reheat, but sprinkle a couple drops of water in before nuking or it'll seize up.
How I Serve This (and How My Family Fights Over It)
I serve this with a messy heap of rocket salad tossed in olive oil, lemon, and a pinch of sea salt. My partner swears it “needs” garlic bread (shop bought or homemade—no one cares after two bites). If it’s just me, I’ll shovel it into a big bowl and eat in front of the telly. Also—pepper grinder on the table is non-negotiable.
Pro Tips From My Tragic Mistakes
- Don’t try to make this with skim milk or yoghurt “to be healthy”—been there, sauce went weirdly sour and thin. Not recommended.
- I once rushed frying the bacon on high heat... result? Blackened lardons and kitchen smoke. Medium heat, patience, glass of wine in hand for moral support, that’s my advice.
- On second thought, always keep a little bit of the pasta water. I’ve poured it all away and then regretted it every time.
FAQ (Genuine Questions I’ve Actually Gotten Over Text)
- Do I have to use double cream?
Not strictly, but single cream makes a lighter sauce (not as luscious); I’ve even tried crème fraiche once, which was tangy and not half-bad actually. - What’s the best bacon?
Whatever you’ve got! Smoked streaky is my favorite (more flavor), but unsmoked or even pancetta cubes all work. I wouldn’t use the really lean stuff though; you want a bit of fat for flavor. - Can I use dried herbs?
Yes, in a pinch, but I think fresh parsley brightens everything up. Dried parsley is a bit, well, flat, isn’t it? - My sauce looks split – help?
Don’t panic; whisk in a splash of pasta water, maybe a knob of butter, and lots of stirring. It almost always comes back together. And even if not, it still tastes great. Nobody’s ever turned down creamy pasta just because it’s not Instagram pretty, right? - Where can I get good quality parmesan?
I usually grab mine form the deli counter when I can (Sainsbury's grana padano is decent), but honestly, those little tubs work too. And have you seen the range here at Ocado? Worth a browse. - Is there a vegetarian version?
Of course! Lose the bacon, sub in some smoked tofu, or just fill up on mushrooms. Might want to add a pinch of smoked paprika for drama. - Do I need to splash out on fancy pasta?
Nah. I've used everything from De Cecco to supermarket basics—tastes just as good. Actually, pasta's the last place I'd spend fancy money unless you just won the lottery. - Can I freeze it?
You can, but the sauce changes texture and goes a bit grainy when defrosted—still edible, but not its finest moment. Fresh is best. - By the way, if you're looking for more one-pan inspiration, try this BBC Good Food pasta roundup. Big fan!
OK, totally off-topic for a sec: does anyone else find sorting out the cheese drawer more satisfying than actually meal-planning? Just me? Anyway, back to pasta.
Point is, this Creamy Bacon and Mushroom Pasta is what I think of as real comfort food—rich, quick, and forgiving if you want to play fast and loose with the ingredients. Make it soon. The only regret you'll have is... actually, no regrets. Except maybe the mountain of washing up if you use every bowl in your kitchen (guilty as charged).
Ingredients
- 350g (12 oz) pasta (such as fettuccine or penne)
- 200g (7 oz) bacon, chopped
- 250g (9 oz) button mushrooms, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
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1Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
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2While the pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving some fat in the pan.
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3Add mushrooms to the skillet and sauté for 5-6 minutes until golden and tender. Stir in minced garlic and cook for 1 minute until fragrant.
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4Pour in the heavy cream and bring to a gentle simmer. Add grated Parmesan cheese, stirring until melted and the sauce is creamy. Season with salt and black pepper to taste.
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5Add the cooked pasta and crispy bacon to the skillet. Toss everything together until well coated with the sauce. Remove from heat.
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6Garnish with chopped fresh parsley and extra Parmesan if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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