Breakfast & Brunchbellyfull5.0
Bacon and Mushroom Pasta
This Bacon and Mushroom Pasta recipe is flavor-packed with crispy salty bacon, earthy mushrooms, aromatics, and coated in a creamy-tangy sauce. On the table in just 25 minutes!
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- bowl
📝 Preparation Steps
1
Cook the pasta al dente according to package directions. Drain, reserving a 1/4 cup of the cooking liquid. Drizzle with a bit of olive oil and toss to prevent sticking.
2
In the meantime, in a large nonstick skillet, cook bacon until crispy. With a slotted spoon, transfer to a paper-towel lined plate.
3
To the drippings, add the mushrooms. Sauté for 5 to ⏱️ 6 minutes until starting to brown, stirring occasionally. Add in the onion and continue cooking for ⏱️ 3 minutes until softened and the mushrooms are tender. Add the garlic and cook until fragrant, about ⏱️ 20 seconds. Season with the salt, black pepper, and red pepper flakes.
garlic (, minced)3 cloves
4
Pour the heavy cream and chicken broth into the skillet with the mushrooms. Cook for 1 to ⏱️ 2 minutes until slightly thickened.
5
Stir in the vinegar, diced scallions, cooked pasta, and crispy bacon (reserving some bacon and scallions for serving.) Add in the reserve pasta water, only if necessary for a nice creamy sauce.
6
Portion into bowls, sprinkle with a touch of Parmesan and garnish with a bit of the reserved bacon and scallions.
Nutrition Facts
calories
675 kcal
fat Content
34 g
serving Size
1 serving
fiber Content
4 g
sugar Content
5 g
sodium Content
533 mg
protein Content
22 g
trans Fat Content
0.1 g
cholesterol Content
69 mg
carbohydrate Content
71 g
saturated Fat Content
14 g
unsaturated Fat Content
17 g
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