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 for a meal the entire family will ask for again and again.
Can’t get enough mushroom recipes? Don’t miss our popular Hungarian Mushroom Soup and Mushroom Rice!
Easy Bacon and Mushroom Pasta
Pasta to the rescue again for those busy weeknights – I just love how versatile it is. This Bacon and Mushroom Pasta is so simple and delish.
If you love my zucchini mushroom pasta, you’ll love this pasta recipe too. But this time, heavy cream, chicken broth, and apple cider vinegar make up the base of the sauce that coats the pasta, crispy bacon, and tender mushrooms.
Why You’ll Love This Bacon Mushroom Pasta Recipe
- Quick and easy. From start to finish this pasta recipe takes just 25 minutes to make.
- Only a handful of ingredients. This meal is made with common ingredients, including pasta, bacon, cream, chicken broth, and a few seasonings.
- Full of flavor. It’s salty, earthy, tangy, creamy, and so delicious!
Recipe Ingredients
This easy pasta recipe is made with just a handful of ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Pasta – I used orecchiette pasta for this recipe but any small pasta will work.
- Bacon – I opt for thick cut bacon, so you can get good sized bites of it.
- Onion & Garlic – Aromatics added for extra flavor.
- Mushrooms – Fresh cremini mushrooms are preferred for best flavor, but regular button mushrooms are fine, too.
- Spices – Black pepper, salt, and red pepper flakes season the dish.
- Heavy cream – Adds a creaminess to the sauce.
- Chicken broth – I always use low sodium to control the salt level.
- Apple cider vinegar – Red wine vinegar works too. It adds acidity to cut through the creaminess of the sauce.
- Scallions – Added color and a subtle peppery flavor.
- Freshly grated parmesan – For serving.
How To Make Bacon and Mushroom Pasta
Here’s an overview of how to make this pasta recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Cook the pasta. Cook the pasta just to al dente. Reserve 1/4 cup of cooking liquid. Drain then toss with a bit of olive oil to prevent sticking.
- Cook the bacon. At the same time, cook the bacon until crispy then transfer to a paper-towel lined plate.
- Cook the mushrooms. Cook the mushrooms in the bacon drippings until starting to brown. Add the onion and cook until softened then stir in the garlic. Cook until fragrant then season with salt, pepper, and red pepper flakes.
- Prepare the sauce. Pour in the heavy cream and chicken broth, cooking until slightly thickened. Add the vinegar, scallions, cooked pasta, and most of the bacon. Add the pasta water if needed.
- Enjoy. Serve topped with grated parmesan and garnished with additional bacon and scallions.
Serving Suggestions
Bacon and mushroom pasta makes a wonderful main course on its own. I like to start with a salad, whether it’s a simple side salad or Caesar salad. Garlic bread is also a perfect side. And, of course, I serve the pasta with a hearty dose of grated parmesan and some extra bacon!
Proper Storage
- Fridge. Store leftover bacon mushroom pasta in an airtight container in the fridge for up to 2 days.
- Reheat. Reheat in the microwave or on the stovetop. You may want to add an extra splash of heavy cream or chicken broth to loosen it up again.
More Easy Pasta Recipes To Try
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Bacon and Mushroom Pasta
Ingredients
- 12 ounces dry orecchiette pasta
- 6 slices thick cut bacon , diced
- 1/2 cup diced onion
- 16 ounces cremini mushrooms , cleaned, ends trimmed, quartered
- 3 cloves garlic , minced
- 1/4 teaspoon coarse salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes
- 1/2 cup heavy cream
- 1/2 cup low sodium chicken broth
- 2 tablespoons apple cider vinegar (or red wine vinegar)
- 2 scallions , finely diced
- Freshly grated Parmesan , for serving
Instructions
- 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.
- In the meantime, in a large nonstick skillet, cook bacon until crispy. With a slotted spoon, transfer to a paper-towel lined plate.
- 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.
- Pour the heavy cream and chicken broth into the skillet with the mushrooms. Cook for 1 to 2 minutes until slightly thickened.
- 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.
- Portion into bowls, sprinkle with a touch of Parmesan and garnish with a bit of the reserved bacon and scallions.
This was so yummy. When I was making it I thought I’d have enough for us to take for lunch the next day because I used 16 oz. shells and extra mushrooms/bacon. I was wrong. My family ate every last bite. I’ll have to double it next time.
Absolute KNOCKOUT of a. recipe! I made this tonight, and between 3 of us, 45 minutes later it’s all gone! I did use a full 16oz of shell pasta, so I upped the other ingredients accordingly, and also doubled the cream and chicken broth because we like a lot of sauce. This is now our “comfort food” and will be going into regular rotation. I can’t thank you enough!