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Creamy Bacon Mushroom Pasta

Creamy bacon mushroom pasta with fettuccine (or penne) tossed in a silky Parmesan cream sauce. Crispy bacon, golden mushrooms, and garlic simmer together for a rich, comforting dinner-ready meal in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz fettuccine or penne pasta
  • 0.25 salt for boiling water
Bacon and mushrooms
  • 8 bacon slices, chopped
  • 2 tbsp butter
  • 8 oz cremini mushrooms, sliced
  • 3 garlic cloves, minced
Cream sauce
  • 1 tsp Italian seasoning
  • 0.5 tsp black pepper
  • 0.25 tsp salt for seasoning sauce
  • 1.5 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 0.25 cup reserved pasta water for thinning
To finish
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil, then cook the pasta according to the package directions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.
Cook the bacon
  1. Cook the chopped bacon in a large skillet over medium heat for 6–8 minutes until crispy. Transfer the bacon to a paper towel-lined plate, leaving about 2 tbsp of bacon drippings in the skillet.
Sauté the mushrooms
  1. Add the butter to the skillet and stir in the sliced mushrooms. Cook for 5–6 minutes until golden brown and tender.
Season the aromatics
  1. Add the minced garlic and Italian seasoning, and cook for 30 seconds until fragrant. Keep the heat at medium so the garlic doesn’t brown.
Make the cream sauce
  1. Pour in the heavy cream and bring to a gentle simmer over medium-low heat. Cook for 3–4 minutes until the sauce begins to thicken.
Melt in Parmesan
  1. Stir in the Parmesan cheese until fully melted and smooth. Add the reserved pasta water if needed to reach a silky consistency.
Toss and serve
  1. Return the cooked pasta and crispy bacon to the skillet, then toss until every piece is coated in the creamy sauce. Warm through briefly so the pasta absorbs the sauce.
Finish
  1. Sprinkle with chopped parsley and serve immediately while hot. Plate right away for the creamiest texture.

Notes

For the smoothest sauce, keep the cream at a gentle simmer (not a hard boil) once the Parmesan goes in. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently with a splash of reserved pasta water or cream to loosen. Freezing: not recommended due to texture changes in the cream sauce. Dietary swap: use turkey bacon if you want a lighter option while keeping the same creamy Parmesan finish.