Creamy Bacon and Mushroom Pasta

5 from 3 votes

Creamy Bacon and Mushroom Pasta

Super luxurious, Creamy Bacon and Mushroom Pasta is perfect if you want a low effort but fancy dinner. Simple enough for a weekday meal, but equally good enough for date night, this creamy tagliatelle with crispy bacon and garlic mushrooms needs to be on your meal planner.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: pasta

Servings: servings

Calories: 770kcal

Equipment

Ingredients

200 grams pasta I use tagliatelle
250 grams mushrooms sliced
130 grams streaky bacon about 6 slices
100 ml double or heavy cream
3 garlic cloves diced
1 tbsp fresh Thyme leaves
1 tbsp Butter
30 grams grated parmesan cheese 1oz plus extra to serve

Metric - US Measures

Instructions

Heat a large pan or skillet over a medium heat. Cut the bacon into 1cm pieces (I use scissors for ease) and cook until just beginning to crisp. You shouldn't need any oil as the bacon will release its own fat, but use if you prefer.
Add the butter to the pan then once melted add the mushrooms. Cook, stirring once or twice, for about 5 minutes. Stir in the garlic and thyme then cook for another 1-2 minutes until you can smell the garlic.
Lower the heat and pour in the cream. Stir well and allow to lightly simmer and thicken up for 1-2 minutes.
Meanwhile, cook the pasta according to packet instructions in a large pot of salted water. Drain, reserving a cup of cooking water.
Add the pasta to the sauce pan along with a dash of pasta water. Stir in the cheese. Use tongs to toss everything together over a low heat - the sauce should be thick and glossy. Add more pasta water as required.
Serve topped with extra cheese.

Notes

I haven't included additional salt in this recipe as the bacon is salty and if the pasta is cooked correctly in salted water it should transfer adequate salt when added to the sauce. But do feel free to add additional salt to your own taste.

Nutrition